Ojiya (Japanese Rice Soup)

Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, ojiya (japanese rice soup). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Ojiya (Japanese Rice Soup) is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Ojiya (Japanese Rice Soup) is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook ojiya (japanese rice soup) using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ojiya (Japanese Rice Soup):
  1. Take 2 cups Japanese rice (cooked and washed)
  2. Take 600 ml water
  3. Get 1 1⁄3 teaspoon instant dashi powder
  4. Get 3 small mushrooms (dried shiitake mushrooms, if possible)
  5. Get 1 carrot
  6. Get 150 g tofu (kinu)
  7. Prepare 2 eggs
  8. Take about 1 teaspoon soy sauce
Steps to make Ojiya (Japanese Rice Soup):
  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.
  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.
  3. Add the rice in the pot and the tofu. Keep boiling and add the 2 beaten eggs.
  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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