Egg zosui (Japanese rice porridge)

Method

1. Warm the leftover rice in the microwave or in a steamer, then put in a sieve and briefly wash under running water to help remove any excess starch.
2. Bring the chicken stock or dashi to a simmer, then add the carrot, mushrooms and washed rice. Let it simmer until the soup slightly thickens – this should take about 10 minutes. Add the soy sauce and stir.
3. Lightly beat the eggs in a small jug or bowl, then gradually drizzle the eggs into the pan in a circular motion. Once the eggs look soft set, turn off the heat. Ladle the rice porridge into bowls, sprinkling with the sliced spring onion, sesame seeds and nori as you eat.