Chinese-Style Egg Porridge with Mochi Barley
A warm porridge to nourish your stomach and keep your body warm.
Ingredients
| ≪Ingredients≫ | Serves 1 |
| Mochi barley (pearled) | 2 tbsp |
| Rice | 1 tbsp |
| Water | 300cc |
| Minced green onion (A) | 10cm length |
| Grated ginger juice (A) | 1 tsp |
| Chicken soup stock granules (A) | 1 tsp |
| Soy sauce (A) | 1/2 tsp |
| Beaten egg | 1 egg |
| Aonori (green seaweed flakes) | as needed |
Instructions
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Combine the mochi barley and rice, add water, and soak for about 30 minutes.
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Transfer to a pot and simmer gently over low heat for about 40 minutes, until it reaches your desired porridge consistency.
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Add the (A) seasonings and cook for another 5 minutes.
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Pour in the beaten egg, stir, and cook until it reaches your preferred texture.
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Serve in a bowl and sprinkle with aonori.
Professor Toyama’s Quick Note
Pairing mochi barley with green onion and ginger, then simmering lightly in chicken stock, brings out their flavors. Adding nutrient-rich eggs and sea gifts like aonori makes it a powerhouse dish. On cold days, this recipe supports better circulation, fatigue recovery, and a stronger immune system.
Source: Supervised by Kimiko Tsuzuki et al., “Simple and Delicious! Mochi Barley Diet Recipes,” Takarajimasha, 2016.
