Creating Easy Okayu with Egg is simple when you follow these straightforward steps:

1. Rinse the Rice: Place the rice in a sieve and rinse under cold water until the water runs clear. This step removes excess starch, leading to a smoother texture.
2. Combine Water and Rice: In a large pot, combine the rinsed rice and the water (or chicken broth).
3. Bring to a Boil: Turn on the heat to high and bring the mixture to a rolling boil.
4. Lower the Heat: Once boiling, lower the heat to a simmer. Cover the pot with a lid.
5. Cook the Rice: Let it simmer for about 15-20 minutes. Stir occasionally until the rice is soft and the mixture has thickened into a porridge consistency.
6. Prepare the Egg: In the last few minutes of cooking, bring a small pan of water to boil. Carefully crack the egg into the water and poach it to your desired doneness—about 3-5 minutes is ideal for a runny yolk.
7. Season the Okayu: Add a pinch of salt to the okayu, tailoring the seasoning to your personal taste.
8. Serve the Okayu: Spoon the okayu into bowls.
9. Top with Egg: Gently place the poached egg on top of each bowl of okayu.
10. Garnish: Optionally, sprinkle chopped green onions and nori strips over the dish for added flavor and visual appeal.

Following these steps will help you create a comforting bowl that is both nourishing and satisfying.