Japanese Savory Egg Drop Rice Porridge

In a medium saucepan, combine the dashi broth, cooked rice, soy sauce, and mirin. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.

Continue to simmer for 8-10 minutes, or until the rice has absorbed some of the liquid and the porridge has thickened to your desired consistency. Stir occasionally to prevent sticking.

While the porridge simmers, lightly beat the 2 large eggs in a small bowl.

Once the porridge has thickened, slowly drizzle the beaten 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 egg is just set.

Taste the porridge and add 1/4 teaspoon of salt if needed. Divide the savory egg drop rice porridge into two bowls and garnish generously with chopped scallions before serving warm.