White Miso & Butternut Squash Rice Porridge

Prepare the vegetables: Peel the 200 g butternut squash and cut it into 1 cm cubes. Peel and finely mince the 10 g fresh ginger and 1 clove of garlic. Thinly slice the 2 stalks of green onions, separating the white and green parts.

Cook the jammy eggs: Bring a small pot of water to a gentle boil. Carefully lower the 2 large eggs into the water and cook for exactly 6 minutes and 30 seconds. Immediately transfer the eggs to a bowl of ice water to stop the cooking, then peel them and slice in half.

Simmer the porridge: In a medium saucepan, combine the 100 g broken sushi rice, 200 g cubed butternut squash, 10 g minced ginger, 1 clove minced garlic, the white parts of the green onions, 1 tbsp mirin, and 800 ml water. Bring to a boil over medium-high heat.

Reduce the heat to low, cover the saucepan partially with a lid, and simmer for 25 minutes. Stir occasionally to prevent the rice from sticking to the bottom, until the rice is completely broken down and creamy, and the squash is tender enough to mash slightly with a spoon.

Incorporate the miso: In a small bowl, whisk the 2 tbsp white miso paste with 60 ml of the hot porridge liquid until completely smooth and lump-free. Remove the saucepan from the heat, stir in the miso mixture, and let it sit for 1 minute (do not boil after adding miso to preserve its delicate flavor).

Assemble and serve: Divide the warm porridge between two bowls. Top each bowl with two halves of the soft-boiled egg, drizzle with 1/2 tsp toasted sesame oil, and garnish with the sliced green parts of the green onions.