Rice Porridge with Oysters | Oyster Okayu
Oysters gives broth a delightful flavor making this an extra special rice porridge. Even my daughter who usually doesn't have a big appetite loves this stuff!
- Okayu/Rice porridge (Cook rice in 1:5 rice/water ratio) (120 g)
- Oysters (3 )
- Eggplant (1/2 )
- Spring onion/green onion (a pinch or two)
- Japanese dashi/broth (1 cup)
Cut oysters, onions, and eggplant into bite-size pieces.
In a small pot, bring dashi/broth to a simmer. Add oysters, vegetables and rice porridge. Simmer on low for a few minutes.
Pour into a bowl and serve.
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