Rika's TOKYO CUISINE: Japanese Rice Porridge with Toppings

Learn about easy, delicious and healthy cooking with Chef Rika! Featured recipes: (1) Japanese Rice Porridge with Toppings (2) Fresh Figs with Creamy Custard.

(1) Japanese Rice Porridge with Toppings

Ingredients (Serves 2)
1 cup (180 ml) rice
1-1.2 liter filtered water
A pinch of salt, to taste

Spinach ohitashi
1 bunch spinach
1 tsp salt
1 tbsp usukuchi soy sauce
1 tsp regular soy sauce
1/2 pack katsuobushi (skipjack shavings)

Half-scrambled eggs with scallions
3 eggs
3 pinches of salt
2 tbsp finely chopped scallions
1 tbsp sesame oil
A pinch of coarse ground black pepper
Granulated dashi, as needed

Salt-pickled plums (umeboshi)
Mentaiko (chili marinated fish roe)


Rice porridge
1. Rinse the rice and simmer in double the amount of water with a pinch of salt.
2. Simmer for 20 to 30 minutes. Arrange the four toppings on top and serve.

Spinach ohitashi
1. Blanch the spinach for about 10 seconds, shock in cold water, and drain.
2. Drizzle with usukuchi soy sauce, squeeze out the excess, and cut into easy-to-eat lengths.
3. Sprinkle with katsuobushi and soy sauce just before serving.

Half-scrambled eggs with scallions
1. Add a pinch of salt per egg and beat thoroughly.
2. Add chopped scallions and pour the mixture into a heated frying pan.
3. Stir until soft and creamy. Remove and cook with residual heat.

(2) Fresh Figs with Creamy Custard

Ingredients (Serves 2)
3 g sheet gelatin
75 ml hot water
45 g granulated sugar
50 ml water
100 ml fresh cream
2 figs

1. Soak the gelatin in cold water to bloom.
2. Dissolve in hot water, add fresh cream, water and sugar, and refrigerate for half an hour.
3. Cut the figs into bite-size pieces and plate.
4. Cover the figs with the soft pudding like sauce.