Ojiya (Japanese rice porridge)

Ojiya (Japanese porridge)

Great breakfast and comfort food.  My version is with lots of vegetable.  Almost all left over vegetable works (Chinese cabbage, carrots, daikon, spinach, wakame, green onion, Asian green)

One person

• one cup of rice (or as much as stomach requires)
• 1.5 cups of water 
• one tea spoon dashi
• one table spoon dashi
• one tea spoon shoyu
• chopped vegetable of choice (about 1/2 to one cup)
• one egg (option)

1. Boil water with dashi
2. Microwave rice (warm )
3. Add salt and vegetable and cook until vegetables are soft (maybe 5-7 minutes). 
4. Add shoyu and adjust the taste with more salt or shoyu and add egg and cook 20 seconds
5. Turn off heat and let egg cook with left over heat
6. Serve with schichimi