Ojiya (Japanese Rice Soup)
Ojiya (Japanese Rice Soup)

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, ojiya (japanese rice soup). It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Zosui (Japanese Rice Soup) is a Japanese version of congee. Rice is cooked in flavoured soup with vegetables, egg, meat or fish. It is also called ojiya (おじや) and my children are used to calling it ojiya.

Ojiya (Japanese Rice Soup) is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Ojiya (Japanese Rice Soup) is something that I have loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have ojiya (japanese rice soup) using 8 ingredients and 4 steps. Here is how you cook that.

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

Many people use the words Ojiya and Zosui interchangeably. Soy Milk, also known as Soya Milk (豆漿 or 豆奶 in Chinese while 豆乳 in Japanese) or Soymilk, is a plant milk made from dried soybeans. Zōsui (雑炊, literally "miscellaneous cooking"), or ojiya (おじや), is a mild and thin Japanese rice soup akin to a rice-based vegetable soup. It is made from pre-cooked rice and water seasoned with either soy sauce or miso and cooked with other ingredients such as meat, seafood, mushrooms.

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!).

Ojiya, a Japanese-style seasoned porridge with vegetables, is a popular breakfast dish. Traditionally, it is made with rice but in this macrobiotic recipe, pearled barley is used instead. The grains are cooked with miso, onion, carrots, celery, and leeks. It's perfect for chilly mornings when you're craving a. Ingredients ○Leftover rice ○Bonito fish soup stock ○Miso ○Soy sauce ○Negi (Scallion) ○Hakusai (Chinese cabbage) ○Egg ＃leftoverRice #JapaneseFood.

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