<EGG SPINACH RICE PORRIDGE/たまご粥>

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<EGG SPINACH RICE PORRIDGE/ たまご粥>

＜Yield> 1-2 servings

<Prep time> 5 minutes (doesn't include the time to cook rice)

<Cook time> 5 minutes

<Ingredients>

2 cups /400ml Dashi ( water +1 teaspoon dashi powder /vegetable dashi powder )

150g cooked Japanese sushi rice

1 egg

1 handful spinach

½ tablespoon Soy sauce

1 teaspoon Toasted sesame oil

Optional topping

nori seaweed

chopped green onion

<Directions>

1. In a pot add Dashi broth (water and stock powder) over high heat. Once it reaches a boil, add in the cooked rice. Reduce to a simmer for 3 minutes until it has thickened. In a small bowl whisk egg.

2. Add spinach along with the beaten egg. Remove from heat immediately and allow the egg to cook with the residual heat. To finish, drizzle with as much or as little soy sauce and toasted sesame oil as you like. Now it's ready to be enjoyed.

<Miwa’s tips> ※Watch more on YouTube!

1. If you are vegan, feel free to omit the egg and replace with nori seaweed as a finishing touch. Use Kombu dashi powder / vegetable dashi powder as opposed to fish stock powder.

2. Adjust the final taste by adding soy sauce at the end. I like to keep it pretty mild in taste.

<Storage time>

Store in an air-tight container in the fridge for up to 3 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available！ I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

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2021/09/25 MIWA