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We hope you got benefit from reading it, now let’s go back to ojiya (japanese rice soup) recipe. To cook ojiya (japanese rice soup) you only need 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to cook Ojiya (Japanese Rice Soup):
- Prepare 2 cups Japanese rice (cooked and washed)
- Use 600 ml water
- Use 1 1/3 teaspoon instant dashi powder
- Use 3 small mushrooms (dried shiitake mushrooms, if possible)
- You need 1 carrot
- Get 150 g tofu (kinu)
- Get 2 eggs
- Get about 1 teaspoon soy sauce
Instructions to make Ojiya (Japanese Rice Soup):
- 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.
- 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.
- Add the rice in the pot and the tofu. Keep boiling and add the 2 beaten eggs.
- 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!).
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