Japanese Rice Soup Porridge
Zosui is a Japanese rice porridge made by simmering leftover cooked rice in dashi broth and finishing with beaten egg. The broth soaks into the rice grains, giving the porridge a deep umami base, while the egg sets into soft ribbons throughout. Enoki mushrooms add thin, delicate strands of texture, and chopped scallions contribute a fresh finish. Seasoning is kept minimal with just soy sauce and salt to let the broth flavor come forward. It is often served as the closing dish after a nabe hot pot, using the remaining broth as the cooking liquid.
Adjust Servings
Instructions
- 1
Bring dashi stock to a boil.
- 2
Add enoki mushrooms and simmer for 2 minutes.
- 3
Add rice and simmer on medium-low for 6 minutes.
- 4
Season with soy sauce and salt.
- 5
Pour beaten egg in, wait 30 seconds, then gently stir.
- 6
Finish with green onion and serve immediately.
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