For New Year's Day when the
and the opu flutters.
Wash and drain cooked rice
and add to
water. Bring to full boil in a large cooking pot. Turn setting to
low, and add all other ingredients. Stir occasionally to avoid
Skim off the foam that rises to the top and continue simmering. Usually
15-20 minutes is enough. Add a small amount of water if the broth gets
too thick, however, it is supposed to be thick and hot. When the rice
very soft, like a rice gruel, take out half of the contents and put in
a large serving bowl.
- 1 cup of cooked
grain, not, repeat not, Uncle Ben's
- 6 C water
- 5 T sake (Japanese
- 2 tbs mirin (sweet
- 1 t salt
- 1 or 2 T
- 2 T miso [optional]
- 2 T Shoyu, regular
- Chicken thigh,
and cut or shredded
into mini slivers.
- Optional: carrots
black mushrooms cut and soaked, and sliced leeks
- Add more salt and/or
few drops of
shoyu, if you think it needs them.
Lightly beat an egg and
slowly into the remaining broth (in pot) as you continuously stir. This
makes thin threads. Add this half to the other in the serving bowl and
stir. Garnish with thin sliced spring onions or scallions.