Japanese Rice Soup Porridge

Name: Japanese Rice Soup Porridge
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: cooked rice 1.5 cup; dashi stock 700 ml; egg 1 ea; soy sauce 1 tbsp; enoki mushrooms 80 g; green onion 1 tbsp; salt 0.25 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 7

About this dish

In Japan, zosui is what happens to the broth left at the end of a hot pot, with rice simmered in it.

Here it is made from scratch with dashi. Rinsing the rice once keeps the broth clear, and it is much looser than Korean juk, eaten as rice and broth together.

Ingredients

servings

IngredientAmount

egg1 ea

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Instructions

6 steps

1

Rinse 1.5 cups of cooked rice once under cold water, then drain well so the broth stays clean.

Trim the base from 80 g enoki mushrooms and loosen the strands before they go into the pot.
2

Pour 700 ml dashi stock into a pot and heat it over medium heat.

When small bubbles appear around the edges, keep it from boiling too hard so the finished porridge stays clear and gentle.
3

Add the enoki mushrooms and simmer for about 2 minutes.

Move on when the strands soften slightly and the broth has taken on their delicate aroma, but do not cook them until limp.
4

Add the rinsed rice and simmer over medium-low heat for about 6 minutes.

Stir the bottom occasionally so the grains absorb the broth and soften without sticking or breaking down too much.
5

Season with 1 tablespoon soy sauce and 0.25 teaspoon salt, then taste the broth.

Keep the seasoning light so the dashi remains the main flavor, adding no extra salt unless it tastes flat.
6

Beat 1 egg, pour it in a thin circle, and wait 30 seconds before stirring.

Stir only gently to form soft ribbons, then add 1 tablespoon green onion and serve right away while hot.