LinsFood | by Azlin Bloor

In-Depth Recipes, Food Culture & Food Stories

MENUMENU
  • Home
  • Recipes
    • Recipe Categories
      • Amuse-Bouches, Canapés and Starters
      • Cookies
      • Desserts
      • Dips, Sauces and Gravy Recipes
      • Eggless Recipes (Desserts & Baking)
      • Birthday and Occasion Cakes and Cupcakes
      • Cheese (Types and Recipes)
      • Gluten Free
      • Healthy Recipes
      • Meat Recipes
      • Noodle Recipes from around the World
      • Rice Recipes from around the World
      • Salad Recipes
      • Soups and Stews from around the World
      • Seafood
      • Vegan
      • Vegetarian
    • Seasonal Recipes
      • Winter Recipes
      • Spring Recipes
      • Summer Recipes
      • What's in Season Now?
      • Autumn (Fall) Recipes
    • Festive Recipes
      • Nowruz Recipes (Persian New Year)
      • Easter Recipes
      • Ramadan Recipes from around the World
      • Eid Recipes from around the World
      • Thanksgiving Recipes
      • Christmas Recipes from around the World
      • Chinese New Year Recipes
      • Valentine's Day Recipes
    • Collections
      • Alcoholic Drinks
      • Alcohol Free Drinks
      • Breakfast & Brunch Recipes
      • Cake Decorating 101
      • Fine Dining
      • Gin Recipes
      • Pantry Recipes
      • The Chilli Pepper Page
      • Top 12 Chicken Recipes
  • World Cuisines
    • American
    • British Recipes
    • Burmese Recipes
    • Chinese Recipes
    • East and West African Recipes
    • Eastern and Central European Recipes
    • French Recipes
    • South Asian Recipes (India, Pakistan & Sri Lanka)
      • Kashmiri Recipes
    • Indonesian Recipes
    • Italian Recipes
      • Risotto Masterclass
    • Japanese Recipes
    • Korean Recipes
    • Latin American Recipes
    • Middle Eastern and North African Recipes
      • Persian Recipes
      • Tagine Masterclass
    • What is Singapore and Malaysian Food?
    • Spanish Recipes
    • Thai Recipes
    • Turkish Recipes
    • Vietnamese Recipes
  • Reference
    • Ingredients

      Ingredients
    • The Edible Garden

      The Edible Garden
    • What’s In Season?

      What's In Season?
    • Oven/Cooking Conversions

      Oven/Cooking Conversions
  • Travel and Family Fun
  • Media
  • About
    • About Me

      About Me
    • Online Cooking Courses

      How to cook noodles
    • My Cookbooks

      Singapore Recipes

Tamago Zosui

Published 07/01/2015, updated 25/07/2019 Leave a Comment

Jump to Recipe·Print Recipe
Zosui

Tamago Zosui

Zosui (Zōsui) and its counterpart, Okayu, are the Japanese equivalent of the Italian risotto or the Chinese congee, however, if you were to categorise it, it belongs firmly in the soup category! Both are comfort foods, perfect for when you’re feeling under the weather; the difference is Okayu is more porridge like in consistency.

Zosui is the personification of the Japanese practice of Mottainai – waste nothing! This is an especially favourite way of using up the stock left over from Nabe (Hotpot), because after all the meat and vegetables are gone, what’s left behind is a gloriously flavoured broth that has been “created” with everything that was cooked in it previously. So as a final course to a Nabe meal, adding rice or even udon, is the perfect way to go.

You don’t have to have a hotpot going to enjoy this, having some dashi is ideal but even just regular stock will do very nicely. I always have some fresh dashi at home, either in the fridge or the freezer and if you’d like to know how to make it (very easy!), just click here. 

It really is up to you how richly flavoured you’d like it to be, if starting from just dashi or stock, some garlic and ginger will certainly not go amiss.

The recipe here is a simple version, with leftover rice, some shiitake, carrots and finished off with egg (tamago). You can add some cooked chicken, seafood or more vegetables, to each his own!

How to Cook Perfect Tamago Zosui

Dashi – if you don’t have/don’t want to make dashi, use stock in its place, making a total of 700ml.

Rice – being a Japanese recipe, the rice ought to be sushi rice, but don’t fret, whatever cooked rice you have at home will work too.

Consistency – The longer you cook it, the drier and more porridge like it will be. 20 – 30 minutes, stop at the point you’re happy with. I like a more porridge like consistency.

Nori – roasted seaweed, the green wrap you see on sushi, great crumbled and used as topping for so much, a staple in our house.

Katsuobushi – thinly shaved flakes of dried and smoked bonito, used as a topping on a lot of Japanese food, like Okonomiyaki. Again, a staple in our house.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zosui

Tamago Zosui


★★★★★

5 from 18 reviews

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
Print Recipe
Pin Recipe

Ingredients

Scale
  • 350ml dashi
  • 350ml chicken or vegetable stock (homemade or good shop bought)
  • 300g (2 cups) cooked rice
  • 1 small clove garlic, finely chopped
  • 1cm/half inch ginger, sliced thinly or grated
  • half 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)

Instructions

  1. Bring the dashi and stock to boil in a medium saucepan on high heat.
  2. Add the cooked rice, garlic, ginger, carrots and shiitake and bring back to boil.
  3. Reduce the heat right down and simmer for 20 -30 minutes, until it reaches the consistency you like.
  4. 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).
  5. 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

  1. drizzle a little soy sauce/tamari over
  2. top with spring onion slices
  3. scatter some crumbled Nori (optional)
  4. scatter some katsuobushi (optional) and enjoy them dancing!

Enjoy it while it’s still hot!

Nutrition

  • Serving Size: 2-3

Did you make this recipe?

Tag @azlinbloor on Instagram and hashtag it #linsfood

If you have any comments, just drop me a line below!

Lin xx

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Hey folks, I’m Azlin Bloor; former chef, culinary instructor and mum of 4.
Click here to read more about me!

Language

ArabicMalayFrenchSpanishHindiChinese (Simplified)ItalianRussianEnglishGerman

My Latest Posts!

  • Beef Birria TacosBeef Birria Recipe (Mexican Beef Stew)
  • Raspberry and Chocolate MargaritaRaspberry and Chocolate Margarita (a Valentine’s Day Cocktail)
  • dusting sugar on Eggless Baileys Chocolate CheesecakeEggless Baileys Chocolate Cheesecake (perfect for Easter)
  • Gushtaba recipe, Kashmiri Meatballs in yoghurtGushtaba (Kashmiri Meatballs in Yoghurt Gravy)
my foodgawker gallery
Tasty Query - recipes search engine
Foodies100 Index of UK Food Blogs
Foodies100

Cook with me on Udemy!

Cook With Me

LinsFood contains affiliate links. This means that we earn a commission off any purchases that you might make by clicking on some of the product links.

Contact Me     Privacy Policy     Cookie Policy
Copyright Azlin Bloor | LinsFood.com 2011-2021