One day, I had some leftover brown rice from dinner the night before. Seeing as the weather was cold, I decided to make a quick batch of zosui. Zosui, unlike congee, is more of a Japanese hearty soup and if you got some eggs and fresh shiitake, you’re in business.
As a matter of fact, you can use pretty much anything you got on hand such as tofu, leftover chicken, green onion, etc. The great thing about this dish is that it’s very easy and quick. Comfort food with little effort. Are you ready for this one?
For zosui, you will need:
- 1L dashi
- 4T soy sauce
- 1t salt
- 1 1/2 c fresh shiitake, sliced
- 1 1/2 c cooked rice
- 2 large eggs, beaten
Bring the dashi, soy, and salt to a boil in a medium saucepan. Once you have the mixture boiling, add the shiitake, turn down to medium heat and cook for about 5 minutes. When the shiitake is done, add the rice and stir to break up the clumps and warm through.
Give the soup a good stir to get a whirlpool going and gently pour in the beaten egg. Cover, set heat to low and cook for 3 minutes. After the 3 minutes, remove from heat and let stand for 2 more minutes. When the time is up, you’re done! Grab yourself a big bowl, some chopped green onion and some shichimi togarashi and enjoy.