How To Make Zosui (Japanese Rice Soup)
Zosui is a dish where steamed rice is simmered in a Dashi-based soup, occasionally enhanced with Japanese seasonings like soy sauce and miso. It resembles Italian risotto but differs in the cooking process.
Risotto involves sautéing raw rice before adding broth, leaving a firm rice core. In contrast, Zosui uses steamed rice added to soup, resulting in a softer texture, requiring less time to cook.
Varieties include Tamago (egg) Zosui, Vegetable Zosui, Chicken Zosui, and Crab Zosui for home cooking. Specialty variations like Suppon (soft-shelled turtle) Zosui and Fugu (blowfish) Zosui are enjoyed at restaurants. Today, we'll share a simple Tamago Zosui recipe.
A crucial step for delicious Zosui is quickly rinsing steamed rice before cooking to remove surface starch, yielding a lighter and tastier texture.
Zosui is an easy-to-make dish suitable for any time—breakfast, lunch, or a late-night snack. In Japan, it's a go-to when you have a cold due to its easy digestibility and warming properties.
Zosui is especially delightful after indulging in "Nabe" (Hot Pot). After eating Nabe, adding steamed rice to the remaining soup creates a delicious Zosui. Simply scoop up Nabe ingredients, add rice, and simmer for a while in the soup.
Enjoy the versatility of Zosui in various situations!
Overview
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Total servings: 1
Difficulty: Easy
Ingredients
- 100 g Steamed Rice
- 1 Egg
- 200 ml Dashi
- 1 tsp Soy Sauce
- 1/4tsp~ Salt (to your liking)
- Chopped Green Onions, for garnish
- Salted Kombu, optional, for garnish
2 comments
ありがとうございます!是非作ってみてください!
Japanese Taste,
素晴らしいレシピめぐみさん
Steven Gonzalvez,