Looking for a quick, neat breakfast for the week? I recommend ojiya. It’s in the same family as the congee from a few weeks ago, but has a Japanese spin on it. Plus, it’s simple, quick, and filling, and a good way to start out your morning.

Ojiya
Lasts 3 breakfasts

Ingredients

  • dashi (see recipe here)
  • 1 c rice
  • crumbled nori, soy sauce, and rice vinegar to taste

Make your dashi per the instructions above, and once it’s finished simmering, add in your rice and simmer for fifteen minutes, stirring constantly so that rice does not stick to the bottom of the pot. The dashi should be completely absorbed by the end of that fifteen minutes.  Remove from heat and stir in the soy sauce, rice vinegar, and nori, and then enjoy!

Note: this recipe can also be made with leftover stock from nabe (hot pot) cooking, and it’s also recommended that you stir in a raw egg at the end, and add torn umeboshi. I will be sure to test these out!

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