Here is a recipe for Ojiya Jane cooked for us during our La Cocina shoot.

Ojiya (Rice Porridge)
What’s great about this meal is that it’s not only nutritious, it’s highly customizable and utilizes any leftover veg and protein you have sitting around. All you need is some leftover rice!

Porridge:

2 cups day old rice (short grain)

2 qts of stock (vegetable, chicken or fish)

1 egg

4-8oz of fish (salmon) or leftover chicken 

Scallions 

Wakame (dried seaweed) 

Mushrooms

Napa Cabbage

Onions

 Seasoning:

Soy sauce

Sugar

Salt

Heat stock and add a handful of julienne onion and julienne cabbage. Once slightly softened, add rice and bring to a simmer. Add small chunks of fish/leftover protein. Let the pot simmer on low and stir occasionally until the porridge starts to thicken (about 10-15 mins). 

Meanwhile, sauté mushrooms or any other hearty veg if using. Slice scallions for garnishing.

When the porridge is just about done, add a pinch of dried wakame to the pot. Season with a splash of soy sauce (about 2T), a pinch of sugar (½ tsp) and taste! If more seasoning is needed, you can use salt.

Once the porridge is seasoned and is still at a simmer, take one egg, scramble and slowly drizzle the egg over the stock. Swish slightly with a fork.

Turn off the heat, serve in a bowl and garnish with scallions and sauteed mushroom/veggies! ! Enjoy! 

¡Gracias Jane!