Happy Donabe Life

Egg Porridge


This donabe egg porridge is an extremely simple dish and made with just three ingredients – water, rice, and egg. This is one of my favorite dishes since I was a child. When I got sick, this is what my mom used to make for me, and I always looked forward to a small donabe brought to my bed and mom serving it for me!  Egg porridge is so gentle on stomach and easy to digest. It is a perfect dish to enjoy a day after a big holiday meal. I like to serve it with a couple of condiments- Yuzu Salt and nori furikake called Nori Senbyo. Or with just a little sprinkle of Moshio sea salt is lovely, too.

Vegetarian option

This is a vegetarian dish


Classic-style Donabe


1 - 2


  • 6 tablespoons (1/2 rice-cup) short-grain rice, rinsed
  • 1/2 qt (500 ml) water
  • 2 eggs
  • Your choice of condiments (I like to serve with Yuzu Salt and Nori Senbyo furikake)


  1. Bring the water to a boil in the donabe over high heat. Add the rice and cover with lid. Bring the mixture back to a boil and turn down the heat to medium-low. Stir with a wooden spatula and make sure the rice is not sticking to the bottom.
  2. Slide the lid slightly to leave a small open space. Gently simmer for about 15 minutes (the surface of the mixture bubbles gently but not loudly), or until the mixture is smooth and slightly thickened.
  3. Beat the eggs and drizzle into the donabe. Cover again and turn off the heat. Let rest for 1 – 2 minutes or until the egg is cooked to your desired doneness.
  4. To serve, scoop into rice bowls. Enjoy with your choice of condiments if you like.

You can cook to your desired consistency.

I like the slightly soft egg with the porridge.


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Ingredients Used in this Recipe

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