Steps

1. In a pot, add 1/2 go (approx. 75g) of rice and rinse lightly. Over-washing will wash away the flavor, so just rinse enough to remove the surface bran smell. (Key Tip!) To retain the rice's flavor, avoid over-washing and just rinse lightly to remove the surface bran smell.
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2. Add 600ml of water to the rinsed rice and include 3g of kombu. Let it soak for 20 minutes.
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3. Place the pot over medium-low heat and warm until it boils.
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4. Thoroughly beat the 2 eggs for the porridge until the clumps of egg white disappear. (Key Tip!) Whisking thoroughly until egg white clumps are gone allows the egg to cook instantly and become fluffy.
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5. Just before it boils, remove the kombu.
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6. Once boiling, reduce to low heat and simmer for 10 minutes. Stir well from the bottom of the pot every 2 to 3 minutes.
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7. After simmering for 10 minutes, gradually add the beaten egg in about 4 portions. Wait about 10 seconds after adding each portion to let it cook, then stir well. (Key Tip!) Adding the egg in stages and cooking each portion before adding more ensures a fluffy texture.
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8. Adjust the simmering time according to your desired consistency. If you prefer some texture from the rice, simmer for about 15 minutes. For a softer porridge, add more water and simmer for 20 minutes.
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9. Once the desired consistency is reached, season with 1.5 to 2 pinches of salt to taste. (Key Tip!) Adding salt at the end tightens the overall flavor and makes it more delicious.
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10. If you desire an even softer consistency, add more water and continue to heat until you reach your preferred liquid amount.
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11. Serve in bowls. Your egg porridge is complete!
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