Easy Japanese Egg and Rice Congee
A quick and easy Japanese-style egg and rice congee, perfect for a light and comforting meal. This simple dish features a savory dashi broth, delicate egg ribbons, fluffy Japanese rice, and is enhanced with the umami of seaweed and shiitake mushrooms, finished with fresh green onions and crispy fried garlic.
Recipe from ขยันซื้อ ขยันกิน
Watch the original shortIngredients
- Water2 cups
- Kikkoman Hon Tsuyu (Dashi concentrate)2-3 tablespoons
- Eggs2, beaten
- Cooked Japanese Rice180g (1 package)
- Dried Seaweed (e.g., Wakame)1/4 cup, rehydrated and chopped
- Shiitake Mushrooms2-3 medium, sliced
- Green Onions2 tablespoons, chopped
- Fried Garlic1 teaspoon, for garnish
Method
- 1
Bring 2 cups of water to a boil in a pot.
- 2
Add 2-3 tablespoons of Kikkoman Hon Tsuyu (dashi concentrate) to the boiling water and stir.
- 3
While the broth is simmering, beat 2 eggs in a small bowl.
- 4
Slowly pour the beaten eggs into the simmering broth, allowing them to form delicate ribbons.
- 5
Carefully add 180g of cooked Japanese rice to the pot, breaking it up gently with a fork.
- 6
Stir in the rehydrated and chopped seaweed, sliced shiitake mushrooms, and chopped green onions.
- 7
Let the congee simmer for 2-3 minutes, ensuring all ingredients are heated through and the flavors meld.
- 8
Ladle the hot egg and rice congee into a serving bowl.
- 9
Garnish with 1 teaspoon of fried garlic before serving.
Prep 5 min · Cook 7 min
Tips
- Adjust the amount of dashi broth concentrate to your taste.
- Feel free to add other vegetables or proteins like chicken or tofu.
- This dish is perfect for a light and comforting meal, especially when you're looking for something easy on the stomach.
Ingredients and steps were auto-captured from the original video with AI (confidence: high); quantities may be approximate. Please use your judgement while cooking.