Japanese Savory Egg and Rice Porridge

In a medium saucepan, combine the cooked rice and dashi broth. Bring to a gentle simmer over medium heat.

Cook for 8-10 minutes, stirring occasionally, until the rice has absorbed some of the liquid and the mixture has thickened to a porridge-like consistency.

While the porridge simmers, whisk the eggs in a small bowl.

Stir in the soy sauce and mirin into the simmering porridge.

Slowly pour the whisked eggs into the porridge in a thin stream, stirring gently to create delicate egg ribbons. Cook for 1-2 minutes until the egg is just set.

Remove from heat and ladle the porridge into two serving bowls.

Garnish generously with sliced scallions and serve immediately.