Easy Japanese Style Egg Rice Porridge For Colds Recipe by ☆熊八☆
Egg and Rice Porridge Egg and Rice Porridge When I was small, my mother used to make this for me when I didn't have any appetite. Since I started working in a group home, I've been making this for the children there. Stir in the egg quickly, and turn off heat immediately. Please adjust the amount of soup stock and bonito flakes to taste. I usually just eyeball... For 1 serving. Recipe by Lalala cookpad.japan Simple rice porridge Simple rice porridge This is a very simple rice porridge that I make for when someone in my family gets sick. It's very simple and should be easy to digest and with minimal flavour. You can optionally drop an egg in and poach it for extra protein. 蛟龍Stormwyrm Lazy Rice Porridge with Nissin Chicken Ramen Lazy Rice Porridge with Nissin Chicken Ramen I don't feel like cooking anything! But I feel too guilty to serve Chicken Ramen as is… How about as rice porridge? But there's no dashi soup stock or leftovers from a hot pot! That's when I came up with this easy and quick recipe. I often serve this for a late breakfast during the weekends. Yep, this is a lazy chef's recipe. If you're adding leftover veggies, begin by bringing the water to a boil, then adding veggies that take longer to cook. For 1 to 2 servings. Recipe by Natsumomomama cookpad.japan Easy Rice Porridge with Salmon Easy Rice Porridge with Salmon This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU cookpad.japan Arroz Caldo (Chicken Rice Porridge) Arroz Caldo (Chicken Rice Porridge) Arroz Caldo literally means hot rice or rice soup/broth/stew. It’s a dish that is historically presented as a combination from the Spanish and Chinese influences. Though Spanish by name, this is quite similar to Chinese congee. This is definitely commonly a typical snack (merienda) for the Filipinos. Also, it's an excellent home remedy when you feel under the weather or feel sicky. It’s got such a mouth-watering aroma, with its heavily infused ginger flavour and crunchy garlic toppings. Deeeeelish!!! LizzieVO Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing. The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi. cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Egg and Rice Porridge Egg and Rice Porridge When I was small, my mother used to make this for me when I didn't have any appetite. Since I started working in a group home, I've been making this for the children there. Stir in the egg quickly, and turn off heat immediately. Please adjust the amount of soup stock and bonito flakes to taste. I usually just eyeball... For 1 serving. Recipe by Lalala cookpad.japan Egg and Rice Porridge Egg and Rice Porridge When I was small, my mother used to make this for me when I didn't have any appetite. Since I started working in a group home, I've been making this for the children there. Stir in the egg quickly, and turn off heat immediately. Please adjust the amount of soup stock and bonito flakes to taste. I usually just eyeball... For 1 serving. Recipe by Lalala cookpad.japan Simple rice porridge Simple rice porridge This is a very simple rice porridge that I make for when someone in my family gets sick. It's very simple and should be easy to digest and with minimal flavour. You can optionally drop an egg in and poach it for extra protein. 蛟龍Stormwyrm Simple rice porridge Simple rice porridge This is a very simple rice porridge that I make for when someone in my family gets sick. It's very simple and should be easy to digest and with minimal flavour. You can optionally drop an egg in and poach it for extra protein. 蛟龍Stormwyrm Lazy Rice Porridge with Nissin Chicken Ramen Lazy Rice Porridge with Nissin Chicken Ramen I don't feel like cooking anything! But I feel too guilty to serve Chicken Ramen as is… How about as rice porridge? But there's no dashi soup stock or leftovers from a hot pot! That's when I came up with this easy and quick recipe. I often serve this for a late breakfast during the weekends. Yep, this is a lazy chef's recipe. If you're adding leftover veggies, begin by bringing the water to a boil, then adding veggies that take longer to cook. For 1 to 2 servings. Recipe by Natsumomomama cookpad.japan Lazy Rice Porridge with Nissin Chicken Ramen Lazy Rice Porridge with Nissin Chicken Ramen I don't feel like cooking anything! But I feel too guilty to serve Chicken Ramen as is… How about as rice porridge? But there's no dashi soup stock or leftovers from a hot pot! That's when I came up with this easy and quick recipe. I often serve this for a late breakfast during the weekends. Yep, this is a lazy chef's recipe. If you're adding leftover veggies, begin by bringing the water to a boil, then adding veggies that take longer to cook. For 1 to 2 servings. Recipe by Natsumomomama cookpad.japan Easy Rice Porridge with Salmon Easy Rice Porridge with Salmon This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU cookpad.japan Easy Rice Porridge with Salmon Easy Rice Porridge with Salmon This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well. Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon. For 1 serving. Recipe by YASUMARU cookpad.japan Arroz Caldo (Chicken Rice Porridge) Arroz Caldo (Chicken Rice Porridge) Arroz Caldo literally means hot rice or rice soup/broth/stew. It’s a dish that is historically presented as a combination from the Spanish and Chinese influences. Though Spanish by name, this is quite similar to Chinese congee. This is definitely commonly a typical snack (merienda) for the Filipinos. Also, it's an excellent home remedy when you feel under the weather or feel sicky. It’s got such a mouth-watering aroma, with its heavily infused ginger flavour and crunchy garlic toppings. Deeeeelish!!! LizzieVO Arroz Caldo (Chicken Rice Porridge) Arroz Caldo (Chicken Rice Porridge) Arroz Caldo literally means hot rice or rice soup/broth/stew. It’s a dish that is historically presented as a combination from the Spanish and Chinese influences. Though Spanish by name, this is quite similar to Chinese congee. This is definitely commonly a typical snack (merienda) for the Filipinos. Also, it's an excellent home remedy when you feel under the weather or feel sicky. It’s got such a mouth-watering aroma, with its heavily infused ginger flavour and crunchy garlic toppings. Deeeeelish!!! LizzieVO Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Chilled Chicken Ochazuke (Rice Porridge) Chilled Chicken Ochazuke (Rice Porridge) To make the chicken easy to consume, I coated the slices in katakuriko. Add chicken to the boiling soup, then turn off the heat immediately so that it cooks in residual heat. It should have a soft and tender texture. Use your choice of vegetables! To cut thin slices of chicken, freeze raw chicken until slightly frozen and slice. This is a variation ofand. For 2 servings. Recipe by commeline cookpad.japan Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing. The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi. cookpad.japan Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Easy Rice Ball Ochazuke (Rice Porridge) with Shio-Kombu Shio-kombu is best with rice. Since I associate kombu with soup stock, I came up with this recipe for ochazuke (Japanese rice porridge). The tasty aroma of a soy-sauce-infused onigiri in a broth of shio-kombu, bonito flakes, and dried shrimp is amazing. The recipe is simple, but it's best to break the rice ball apart and let it sit in the broth for a while before enjoying it. The broth from the shio-kombu, bonito flakes, and dried shrimp makes this a delightful dish. Recipe by Bajiru danshi. cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Perfect on Hot Summer Days Chilled Tuna Ochazuke (Rice Porridge) Rice porridge goes down easily, even when you don't have much of an appetite. My child had a craving for ochazuke, so I prepared it with cold barley tea. He was delighted with the tart umeboshi and fragrant barley, and gobbled it right down! The gentle tartness of Kishu-produced Nankou-bai umeboshi together with the flavor of dried bonito flakes creates a tasty broth. Since the flavoring is simple, add a touch of yukari (dried red shiso leaves) powder to taste. Just a pinch will help the flavors come together. Too much tuna will make the broth oily, so be sparing. For 1 serving. Recipe by Satomiwa cookpad.japan