Ojiya (japanese poridge)

Love Ojiya! especially for the weather like now * winter *
So, today I cooked Ojiya for lunch. And it was first ojiya for my daughter and she loves it alhamdulillah!
To make ojiya, you have to have kombu,and dashi for the basic soup broth. Or..when you finish to have nabe, you can keep the soup broth for ojiya. Here is the recipe :

Ingredients :
* 1 cup rice ( cooked )
* 5 cm kombu
* 1 pack dashi 
* 1 tsp soy sauce
* 1 whole lemon ( get the juice only )
* 1/2 of salmon fillet ( optional )
* 3 big shrimps ( optional )
* 2 of mushroom
* 1  sheet of chinese cabbage ( optional )
* 1/4 of tofu

* 2 eggs
* scallions ( slice thinly)
* water

Directions :
1. Leave the dried kombu in the water for about 10 min.
2. When it done, wash gently and boil with water, dashi and soy sauce..let it boil well for 3 min
3. Chop the salmon,squid and shrimp and put them in the soup..let it cook for about 10 minutes
4. When the salmon,squid and shrimp made good stocked then add tofu, and mushroom..taste it, you can add some salt if you want.
5. Stir gently until all are tender, put the rice already cooked, and stir again for about 5 minutes, make it like you make poridge ( make the water less than before )
6. Put the eggs in the small bowl, and shake it well
7. Pour it in the poridge  gently and stirl with  chopstick, so it's make more soft shape, and lemon juice
8. Turn off the fire, and put the chopped scallions and stir it back for 3 seconds and serve it in the bowl.