Japanese Savory Egg and Rice Porridge (Zosui)

In a medium saucepan, bring the dashi broth to a gentle simmer over medium heat.

Add the cooked short-grain rice to the simmering broth. Stir gently to break up any clumps and ensure the rice is fully submerged.

Reduce the heat to low, cover the saucepan, and let it simmer for 5 minutes, allowing the rice to absorb some of the broth and become tender.

While the rice is simmering, whisk the eggs in a small bowl until just combined.

Stir in the soy sauce and mirin into the rice porridge. Slowly pour the whisked eggs into the simmering porridge in a thin stream, stirring gently with chopsticks or a fork to create delicate egg ribbons. Cook for 1-2 minutes until the eggs are just set.

Remove from heat and ladle the Zosui into two serving bowls. Garnish generously with chopped scallions before serving warm.