HOME Recipe Kariruya Eggplant Porridge

Karikuya Eggplant Porridge

This is a recipe for porridge arrangement that makes use of the chewy texture of Kariruya eggplant. The texture of eggplant will be better if the skin is removed.
Please also refer to this page for information on the ingredients introduced in this recipe.

Basic white porridge

White rice porridge is a dish that is familiar to Japanese people as well. The key to making Chinese white porridge is to add raw rice to boiling water and mix it slowly over low heat. In China, it is a habit to eat porridge for breakfast, and it is a dish that is easy to digest and warms the body from the core. It's very convenient to make a large amount, divide it into small portions, and freeze it. Master the basic white porridge and try various arrangements!

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Rice Cuisine/Fried Rice

Wakiya Tomoko

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Cooking time: 10 minutes

Excluding the preparation time for basic white porridge

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How to make it

Put Chinese soup, basic white porridge, and salt in a pot and bring to a boil. Add the Karitoku eggplant, cut into 2mm cubes, and grated ginger.

Once it boils, turn off the heat and spin the beaten eggs.

Once the eggs have hardened, remove from the heat and serve in a bowl to complete the meal.

Ingredients for 2 people

Basic white porridge

100g
Kariru family eggplant

50g
Grated ginger

5g
Chinese soup

250cc
salt

1/3 tsp
egg

1 piece

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