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Well, I keep taking photos and think of writing a new post until finally today I found a week has already been passing since my previous post. But here it is again, salt-based Chanko Nabe that I had for dinner.

The ingredients in the photo are too much for 2 of us, of course. I just used half or 1/3 of each packaged vegetables. The purpose of this post is to share Ojiya, or rice gruel that I fixed after the soup is left. This is soooo good! Mochi, as in last post or Udon noodle is also good for each, but Ojiya, I think is my favorite!

It’s easy. Just put steamed rice into the pot where all vegetables and meat or fish are taken (eaten) and only the soup is left. Simmer the rice to make congee with beaten egg. That’s it! Keep stirring especially after adding beaten egg so that it mixes well with rice.

For your reference, I put sequence of photos while the Ojiya gets ready.

Please do try this!
Finally let me add that the rice swells, absorbing the soup. So don’t put too much rice into the pot!