Japanese comfort food
Okayu Bowl
A soothing Japanese rice porridge made with cooked sushi rice, dashi, eggs, scallions, and a touch of soy, mirin, and sesame oil. Gentle, savory, and deeply comforting.
Ingredients
- 200 grams cooked sushi rice
- 400 ml dashi
- 2 large eggs
- 1 teaspoon mirin
- 1 teaspoon soy sauce
- Dash of sesame oil
- 2 scallions, thinly sliced
For a looser bowl, add an extra 50 to 100 ml dashi. For a thicker bowl, simmer a little longer uncovered.
Serving ideas
- Classic finish: top with extra scallions, white sesame seeds, and a few strips of nori.
- Brighter bowl: add a small spoonful of grated ginger or yuzu zest.
- More substance: add flaked salmon, shredded chicken, or soft tofu.
- Recovery version: keep the seasoning light and finish with just scallions and a tiny drizzle of sesame oil.
Method
- Add the cooked sushi rice and dashi to a medium saucepan over medium heat.
- Break up the rice gently with a spoon and bring the mixture to a soft simmer.
- Stir in the mirin and soy sauce.
- Simmer for 6 to 8 minutes, stirring occasionally, until the rice relaxes and the broth becomes slightly thickened.
- Beat the eggs lightly in a small bowl, then pour them in slowly while stirring gently for silky ribbons, or leave them slightly less stirred for a softer texture.
- Cook 1 to 2 minutes more, just until the eggs are softly set.
- Finish with a dash of sesame oil and fold in most of the scallions.
- Ladle into bowls and garnish with the remaining scallions before serving hot.
Avoid a hard boil after adding the eggs. A gentle simmer keeps the bowl tender and silky.
Estimated nutrition
Approximate values for the full recipe based on your ingredient amounts.
490
Calories
25 g
Protein
62 g
Carbs
17 g
Fat
Per cup, this lands around 175 to 180 calories if the finished yield is about 2.75 cups.