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A famous Japanese cookbook author has once said home cooking is like a soap opera.<\/p>\n
A story has to flow from one day to the next.<\/p>\n
What she wanted to say is that some part of tonight’s meal can be (and often needs to be) used as a base and made into another dish for the next day’s dinner.<\/p>\n
You don’t start over everyday.<\/p>\n
Home cooks need to be creative and efficient and we do not want to waste our food or time.<\/p>\n
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So this risotto was created as a part 2 dish from this stew<\/a>.<\/p>\n Nothing fancy.<\/p>\n White rice was added and cooked in the stew and then served with an egg yolk.<\/p>\n Since you add already cooked rice to the soup, it takes only a few minutes to prepare this Japanese style risotto.<\/p>\n We call it “OJIYA”.<\/p>\n You don’t see it on the menu at any Japanese restaurants in the U.S. or even in Japan.<\/p>\n Because OJIYA is always served as the number two dish.<\/p>\n But it doesn’t mean the taste is second quality.<\/p>\n When the soup is rested overnight, it enhances the flavors.<\/p>\n The rice soaks up all the flavors, which makes OJIYA a great comfort food.<\/p>\n You can fully cook eggs in the soup, but I wanted to keep the yolk intact so that I could let the creamy yolk coat each bite of my risotto<\/p>\n Japanese Seafood Risotto<\/p>\n![\"24\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/09\/24.jpg\")
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