📝 About This Recipe
Zosui is the ultimate Japanese soul food, traditionally prepared at the end of a hot pot (nabe) meal to soak up every drop of precious, nutrient-rich broth. Unlike creamy Italian risotto or thick Chinese congee, Zosui features distinct grains of rice dancing in a light, savory dashi infusion enriched with seasonal vegetables and silken ribbons of egg. It is a gentle, restorative dish that balances deep umami flavors with a clean, elegant finish, making it perfect for a light dinner or a soothing remedy on a cold day.
🥗 Ingredients
The Base
- 2 cups Cooked Japanese Short-Grain Rice (preferably day-old or cooled)
- 3 cups Dashi Stock (homemade kombu and katsuobushi dashi or high-quality instant)
Proteins and Vegetables
- 100 grams Chicken Thigh (cut into bite-sized 1/2 inch pieces)
- 2-3 pieces Shiitake Mushrooms (stems removed, thinly sliced)
- 2 tablespoons Carrot (finely julienned or cut into small blossoms)
- 1 Large Egg (lightly beaten)
Seasonings
- 1 tablespoon Usukuchi (Light) Soy Sauce (adds salt without darkening the broth)
- 1 teaspoon Mirin (for a hint of sweetness)
- 1 tablespoon Sake (to add depth and aroma)
- 1/4 teaspoon Salt (or to taste)
Garnish and Aromatics
- 1/4 cup Mitsuba (Japanese Wild Parsley) (roughly chopped; substitute with cilantro or scallions)
- 1 stalk Green Onions (finely sliced)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
- 1 teaspoon Toasted White Sesame Seeds
- 1 sheet Nori Seaweed (shredded into thin strips)
👨🍳 Instructions
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1
Place the cooked rice in a fine-mesh sieve and rinse under cold running water. Use your fingers to gently separate the grains and remove excess starch. Drain well; this ensures the soup remains clear rather than gummy.
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2
In a medium pot (a Japanese clay 'donabe' is ideal), bring the 3 cups of dashi stock to a gentle simmer over medium heat.
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3
Add the bite-sized chicken pieces to the simmering dashi. Skim off any foam or impurities that rise to the surface to maintain a clean flavor.
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4
Add the sliced shiitake mushrooms and julienned carrots to the pot. Cook for 3-4 minutes until the chicken is opaque and the vegetables have softened slightly.
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5
Stir in the sake, mirin, and light soy sauce. Taste the broth and add salt if necessary. The seasoning should be delicate but savory.
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6
Add the rinsed and drained rice to the pot. Use a spoon to gently distribute the rice, ensuring there are no large clumps.
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7
Simmer the rice in the broth for about 3-5 minutes. You want the rice to be heated through and to have absorbed some flavor, but the grains should still hold their shape.
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8
While the rice simmers, lightly beat the egg in a small bowl. Do not over-mix; you want to see distinct streaks of white and yolk.
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9
Turn the heat up slightly until the broth is bubbling. Pour the beaten egg in a thin, steady stream in a circular motion over the surface of the rice.
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10
Immediately turn off the heat and cover the pot with a lid. Let it sit undisturbed for 1 minute. The residual heat will perfectly poach the egg into soft, silky ribbons.
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11
Remove the lid and gently stir once to incorporate the egg ribbons. Garnish generously with mitsuba, green onions, and shredded nori.
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12
Ladle the hot Zosui into deep bowls and serve immediately with a side of Japanese pickles.
💡 Chef's Tips
Rinsing the rice is the most important step; it removes surface starch and prevents the Zosui from becoming a thick, sticky porridge. Use 'Usukuchi' (light) soy sauce if possible, as it provides the necessary saltiness without turning the beautiful dashi broth a muddy brown color. Do not overcook the rice once it's in the pot; Zosui is meant to be 'soupy' with distinct grains, not a thick mush. If you don't have dashi, you can use a light chicken broth, but add a piece of kombu (dried kelp) while heating to bring in that authentic sea-umami flavor. Always add the egg at the very end and turn off the heat immediately to achieve the 'fuwa-fuwa' (fluffy) texture characteristic of high-end Zosui.
🍽️ Serving Suggestions
Serve with a side of Takuan (pickled daikon) or Umeboshi (pickled plum) to provide a sharp, acidic contrast to the mellow soup. Pair with a glass of chilled dry Sake or a warm cup of Genmaicha (brown rice green tea). Add a dash of Ponzu right before eating if you prefer a bright, citrusy lift to your broth. For a more luxurious version, add small pieces of white fish or pre-cooked crab meat along with the chicken.