Ojiya (Soft Rice Cooked in Stock)

Mrs. Nobuko Shibata

Servings 2-3

• 5 cups water
• ¼ cup dried shrimps
• ½ cup rice
• 2 teaspoons shoyu
• ½ teaspoon salt
• ¼ teaspoon gourmet powder
• 1 egg
• 1 tablespoon chopped onion or chives

Put washed rice, water and shrimps (tied in a small bag or cloth) into a large saucepan and bring to a boil. After 10 minutes turn heat low, and cook 35 minutes. Take out bag of shrimps.

Add shoyu, salt and gourmet powder. Break egg into a bowl, beat lightly and pour into rice. Stir, and add chopped green onions or chives. Serve hot.

VARIATION: Miso zosui:
Follow above recipe, and when rice has cooked 30 minutes, add 1 small daikon cut in thin narrow slices, tops cut in ¼-in. lengths. Cook 10 minutes and add ⅓ cup miso, ¼ teaspoon gourmet powder. Remove from fire and serve immediately.