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EGG SPINACH RICE PORRIDGE/たまご粥






<EGG SPINACH RICE PORRIDGE/ たまご粥>



<Yield> 1-2 servings


<Prep time> 5 mins ( It doesn't include time for cooking rice)


<Cook time> 5 mins


<Ingredients>

sushi rice (cooked) 150g

1 egg

spinach, 1 handful

water 2 cups

fish stock powder / kombu dashi powder 1 tsp

soy sauce ½ tbsp

Toasted sesame oil 1 tsp


Optional topping

nori seaweed

chopped spring onion


<Directions>

1; Add water and your choice of soup stock powder to the pot and bring it to a boil. Add cooked rice. Simmer for 3 mins or until it’s thickened. Whisk egg.


2; Add spinach along with beaten egg. Turn off the heat immediately to let them cook with residual heat.

Drizzle soy sauce and toasted sesame oil as much or little as you want. Ready to be enjoyed.


<Miwa’s tips> ※Watch more on YouTube!

1; If you are vegan, feel free to omit egg and add nori seaweed as a finishing touch. Use kombu dashi powder as opposed to fish stock powder.


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


<Storage time>

Keep it in an air-tight container in the fridge for 3 days.



2021/09/25 MIWA


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