Japanese Rice Soup Porridge
Quick answer
Zosui is a Japanese rice porridge made by simmering leftover cooked rice in dashi broth and finishing with beaten egg.
What makes this special
- Zosui concentrates dashi umami as leftover rice absorbs the broth before being set with soft egg.
- Dashi broth absorbed by leftover rice concentrates umami in every spoonful
- Egg swirled in and stirred gently after 30 seconds stays translucent and silky
Key ingredients
Core cooking flow
- 1 Rinse 1.5 cups of cooked rice once under cold water, then drain well so the broth stays clean.
- 2 Pour 700 ml dashi stock into a pot and heat it over medium heat.
- 3 Add the enoki mushrooms and simmer for about 2 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Finish
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.
- 3Control
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.
- 4Control
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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