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Tamago Zosui
Zosui (Zōsui) and its counterpart, Okayu, are the Japanese equivalent of the Italian risotto or the Chinese congee. Often made with the stock from Nabe.
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Course:
Main
Cuisine:
Japanese
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
2
Calories:
772
kcal
Author:
Azlin Bloor
Ingredients
▢
350
ml
dashi
▢
350
ml
chicken or vegetable stock
homemade or good shop bought
▢
300
g
cooked rice
▢
1
small clove garlic
finely chopped
▢
1
cm
ginger
sliced thinly or grated
▢
½ a carrot
cut into little cubes
▢
a handful shiitake
mushrooms, sliced
▢
salt and ground white pepper
▢
1
egg
lightly beaten
▢
Tamari or light soy sauce
Garnish
▢
1
spring onion
sliced diagonally
▢
a small piece of Nori
crumbled (optional)
▢
small handful of katsuobushi
optional
Metric
US
Instructions
Bring the dashi and stock to boil in a medium saucepan on high heat.
Add the cooked rice, garlic, ginger, carrots and shiitake and bring back to boil.
Reduce the heat right down and simmer for 20 -30 minutes, until it reaches the consistency you like.
Add a pinch of salt and a dash of white pepper and stir them in. At this point, you can also add some soy sauce if you think it needs it (taste it).
Add the beaten egg in, swirl it around a little, cook for 10 seconds more and turn the heat off. You want the egg a little wispy.
Dishing Up
Drizzle a little soy sauce/tamari over.
Top with spring onion slices.
Scatter some crumbled Nori (optional).
Scatter some katsuobushi (optional) and enjoy them dancing!
Enjoy it while it's still hot!
Nutrition
Calories:
772
kcal
|
Carbohydrates:
85
g
|
Protein:
42
g
|
Fat:
28
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
11
g
|
Trans Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
42476
mg
|
Potassium:
1194
mg
|
Fiber:
4
g
|
Sugar:
34
g
|
Vitamin A:
2737
IU
|
Vitamin C:
4
mg
|
Calcium:
422
mg
|
Iron:
4
mg
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@azlinbloor
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#linsfood
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