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