Japanese Salmon and Spinach Rice Porridge

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A warming Japanese rice porridge built on seasoned dashi with flaky salmon, shiitake mushrooms, and wilted spinach. Cold-day comfort that comes together in one pot in under half an hour. Use day-old rice for the best texture.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 11 gFat
• 2.5 gSaturated Fat
• 42 gCarbs
• 3 gFiber
• 4 gSugar
• 28 gProtein
• 820 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 3.5 mgIron
• 12 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the seasoned dashi base

• 4 cups dashi stock (kombu and bonito)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon kosher salt
• 1 teaspoon grated fresh ginger

For the porridge

• 3 cups cooked Japanese short-grain rice (preferably day-old)
• 2 skinless salmon fillets (about 6 oz / 170 g total)
• 4 oz shiitake mushrooms, stems removed and caps sliced
• 1 small yellow onion, thinly sliced
• 1 medium carrot, peeled and julienned
• 4 oz baby spinach, rinsed

To finish

• 2 large eggs, lightly beaten
• 2 green onions, thinly sliced on the bias
• 1 teaspoon toasted sesame oil
• Shichimi togarashi, for serving

Directions

1. Bring the dashi to a gentle boil in a wide pot over medium heat, then whisk in the soy sauce, mirin, salt, and grated ginger.
2. Add the onion, carrot, and shiitake mushrooms and simmer for 4 to 5 minutes, until the vegetables begin to soften and the broth turns lightly golden.
3. Cut the salmon fillets into 1-inch chunks and slip them into the pot; poach gently for 3 to 4 minutes, until the fish is opaque and flakes when nudged with a spoon.
4. Add the cooked rice, breaking up any clumps with the back of a wooden spoon, and simmer for 5 to 7 minutes so the grains absorb the seasoned broth.
5. Stir in the baby spinach and cook just until wilted, about 60 seconds, then lower the heat so the broth is barely moving.
6. Slowly drizzle the beaten eggs into the pot in a thin stream while stirring gently in one direction to form delicate ribbons.
7. Stir in the sesame oil, taste for salt, and ladle the porridge into warm bowls.
8. Top each bowl with sliced green onions and a pinch of shichimi togarashi, and serve immediately.

Cook’s Notes

• Day-old, refrigerated rice works best here because drier grains hold their shape instead of dissolving into a starchy paste.
• Swap the salmon for shredded cooked chicken, thin slices of pork belly, or cubes of silken tofu for an easy variation.
• Keep the heat at a bare simmer when adding the eggs; a rolling boil will turn the egg into cloudy curds rather than silky ribbons.
• For deeper color and umami, stir in an extra teaspoon of soy sauce at the end or finish with a few drops of sesame oil.
• If the porridge thickens as it sits, loosen it with a ladle of hot dashi or water just before serving.

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