Easy Okayu with Egg Recipe | Japanese Rice Porridge Comfort Food
This cozy okayu (Japanese rice porridge) folds in an egg for extra creaminess and protein, yielding a gentle, customizable bowl. Simple ingredients simmer into a silky porridge perfect for any time of day.
Ingredients
Ingredients
- 1/2 cup short-grain Japanese rice, rinsed until the water runs clear
- 3 to 4 cups water or low-sodium chicken or vegetable broth
- 1 large egg
- 1 to 2 teaspoons soy sauce or tamari, to taste
- 1/2 teaspoon kosher salt, plus more to finish
- 1/2 teaspoon toasted sesame oil (optional)
- Sliced scallions, for topping
- Toasted sesame seeds, for topping
- Shredded nori or furikake, for topping
- Pickled plum (umeboshi) or pickled ginger, for topping
- Shoyu or a dash of white pepper, for topping
Instructions
Instructions
- Rinse the rice thoroughly under cool water, swirling and draining until the water runs mostly clear.
- Add the rinsed rice and 3 cups of water or broth to a medium pot, cover, and bring to a gentle boil over medium heat.
- Reduce heat to low and partially cover with the lid ajar; simmer 25 to 35 minutes, stirring every 5 to 7 minutes to prevent sticking, adding more liquid as needed for desired consistency.
- Stir in the salt and soy sauce, taste, and adjust seasoning while keeping the porridge at a gentle bubble.
- For silky ribbons, beat the egg and slowly drizzle it into the hot porridge while gently stirring; for a soft-poached egg, crack it into a small well in the porridge, cover, and cook 3 to 4 minutes until the white sets and the yolk is runny.
- Turn off the heat, stir in sesame oil if using, ladle into bowls, and top with scallions, sesame seeds, and other desired toppings.
Notes
Add more water for a thinner porridge or simmer longer for thicker texture. Use dashi, chicken, or vegetable broth for different flavors. For leftovers, cool quickly and refrigerate up to 3 days; reheat gently with a splash of liquid and avoid boiling. For best results when storing, add the egg fresh when serving. Plain okayu (no egg) can be frozen up to 1 month.