Ojiya rice soup Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Ojiya rice soup Also known as ojiya.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about ojiya

Ojiya is a typical dish of Japanese cuisine, consisting of a rice soup with various ingredients, such as vegetables, meat and seafood.

The basis of Ojiya is rice, which is cooked in chicken bouillon or dashi (fish bouillon) until it is very soft.

One of the most common ingredients in Ojiya is chicken, cut into small pieces and cooked along with rice.In addition, it is common to add vegetables, such as carrots, onions, mushrooms and onions, to give more flavor and texture to the dish.

Ojiya can also be prepared with seafood, such as shrimp, pulp and pulp, which are added to the ready soup, making it even richer and tasty.

In addition, Ojiya is also known to be a versatile dish, which can be adapted according to each person’s dietary preferences and restrictions. For example, it is possible to replace white rice with whole rice or other grains, such as barley or quinoa.

This dish is considered a complete meal because it contains carbohydrates, proteins and vegetables, and is rich in nutrients and vitamins.

In addition, Ojiya has a unique and reassuring taste, which is the result of the combination of the ingredients and the bouillon used in the preparation. It is a dish that warms the body and soul, being perfect for cold days and for those looking for a light and nutritious meal.

In summary, Ojiya is a traditional Japanese cuisine dish that combines rice, vegetables, meat or seafood into a comforting and nutritious soup. It is a versatile and healthy option that enjoys a variety of tastes and can be customized according to each person's preferences. Experience this delicious dish and discover all the taste and tradition of Japanese cuisine.

Origin and history of Sopa de arroz ojiya

The origin of the Ojiya rice soup dish dates back to feudal Japan, where it was known as "Ojiya", which literally means "rice pepper". This dish was consumed mainly by the lower classes, as it was an economical way to take advantage of residues of rice and other ingredients available. Over time, Ojiya evolved and became more elaborate, including ingredients such as chicken, vegetables and eggs. Today, it is a very popular dish in Japan, especially during the winter months, as it is considered a comforting and nutritious food.

About the recipe

• Name of the plate: Ojiya rice soup
• Name of the dish in English: Ojiya rice soup
• Name of the plate in Japanese: おじや
• Name of the Romanian dish: ojiya

Information about preparation

• Time to prepare: 10 minutes
• Time of Cooking: 15 minutes
• Difficulty: SIMPLE
• It suits: 1-2 people
• Occasions: Autumn, spring, summer, winter, snacks, soups, main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Ojiya rice soupIt makes sense to improvise

• 220 g of rice
• 960ml of Dashi Stock
• 80g of Daikon (Rabanish Mooli)
• 1/2 of carrot
• 1 cup of shiitake
• 1/2 cup of spring
• 2 cups of light soya sauce
• 1 beaten egg

The Optional Ingredients:

• 1/2 cup of cooked and dissolved chicken
• 1/4 cup of chopped onions
• 1/4 cup of nori in strips
• 1 tablespoon of rated ginger

Preparation mode:

In a pot, cook the rice with Dashi Stock until it gets soft.

Add the Daikon, carrot, shiitake mushroom and spring onion and cook for a few more minutes until the vegetables are soft.

Mix the soy sauce and the boiled egg in the soup and mix until the egg is cooked.

Serve hot and add the optional ingredients if desired.

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Ojiya rice soup. Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Pick the vegetables:

• Shell and cut into thin slices of 80g of Daikon and 1/2 carrots.
• If the shiitake mushroom is dry, leave it dry before cutting.
• Cut 1/2 of the spring onions in slices.

Prepare the heat:

• In a pot, add Dashi bouillon, carrots and Daikon.
• Let it boil.
• When you’re boiling, add shiitake mushroom, spring onion, previously washed rice (200g) and light soy sauce (2 teaspoons).

Add the egg:

• When the soup starts to boil again, mix the broken egg.
• Cook until the egg is solid.
• Remove from the fire and serve.

Tips:

• For a vegetarian version, use shiitake mushrooms or kelp dashi algae bouillon.
• Check the concentration of the Dashi bouillon used as it can vary. See the package instructions to dilute correctly.
• If you don’t have light soy sauce, you can replace it with the usual soy sauce, but this will affect the color and taste of the soup.
• If Nabe hot pot bouillon remains, just add the rice, vegetables and eggs to prepare the Ojiya.

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