Estimated reading time: 3 minutes
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.
So, shall we get our aprons on?
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood.
Lin xx
Tamago Zosui
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
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
Carbon Footprint
If you have any comments, just drop me a line below!
Lin xx