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Ojiya (japanese Rice Soup) Recipe

Ojiya (Japanese Rice Soup) Recipe
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Category : snack
Cooking Time : 30 minutes
Serving : 5
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Prepare the ingredients before making Ojiya (Japanese Rice Soup) in your home. Then, follow these steps below to serve Ojiya (Japanese Rice Soup) for your family or friends.

Ingredients: Ojiya (Japanese Rice Soup)

  • 2 cups Japanese rice (cooked and washed)
  • 600 ml water
  • 1 1/3 teaspoon instant dashi powder
  • 3 small mushrooms (dried shiitake mushrooms, if possible)
  • 1 carrot
  • 150 g tofu (kinu)
  • 2 eggs
  • about 1 teaspoon soy sauce

How to Make Ojiya (Japanese Rice Soup)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Ojiya (Japanese Rice Soup) in your home by yourself.

    Step 1
  • Wash the cooked rice and drain. If you use dried mushrooms, wash and soak them in some water for a while (mine said 20 minutes in hot water or 1 hour in cold water). Cut the carrot in small pieces.
  • Step 2
  • Put 600 ml water (if you use dried mushrooms, use the water in which you soaked them for additional flavor) in a pot. Add the dashi powder, then the carrot and the mushrooms (cut in pieces). Boil until the carrot becomes slightly soft.
  • Step 3
  • Add the rice in the pot and the tofu. Keep boiling and add the 2 beaten eggs.
  • Step 4
  • When the eggs are cooked, it's ready. Add a teaspoonful soy sauce (you can also add some salt if you think the taste is weak, but less salt is better!).
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