Egg and Rice Porridge

Directions

1. 1
   Simmer rice in enough water to soak.
2. 2
   It's annoying to use a pot when you're just making a single serving, so I usually use a 20 cm frying pan.
3. 3
   When the water is boiling, add the dashi stock granules.
4. 4
   Simmer and reduce until the water just barely covers the surface.
5. 5
   When the water is about half its original amount (as seen above), add bonito flakes and soy sauce and simmer a bit more.
6. 6
   Adjust the amount of soy sauce to your liking.
7. 7
   Add the egg.
8. 8
   (At this point, I prefer the porridge slightly watery)
9. 9
   Break up the egg...
10. 10
    Turn off heat immediately and stir.
11. 11
    The residual heat will thicken the egg.