Okayu

What to get ready

• Rice 240 g
• Salt 8 g
• Chicken eggs 4
• Spring onion 12 g
• Ginger 12 g

Method

1. 1 Wash the rice and soak it for 20 minutes to allow the grains to absorb water, then drain.
2. 2 Cook the rice with water in a ratio of one part rice to six parts water, bring to a boil, then reduce the heat and simmer.
3. 3 Simmer for 30 minutes, stirring occasionally from the bottom of the pot to prevent the porridge from burning.
4. 4 Add salt, crack in the eggs, and stir quickly until the eggs form soft streaks.
5. 5 Serve in a bowl, sprinkle with chopped scallions and shredded ginger, and eat hot.

With an appliance

• Pressure cooker 35 min

  Replace steps 2 and 3: cook the rice with six parts water under high pressure for 10 minutes, then release the pressure naturally for 12 minutes. Open the lid before proceeding to step 4 so that the egg forms a soft marbled pattern instead of cooking into a solid mass.