Whenever I try new kinds of recipe, I am always in trouble to figure out how I can finish the ingredients left over. Originally, I always avoid to use double cream because cream is not familiar to Japanese cooking and I have poor knowledge of these ingredients. I imagine that same things would happen to you when you try to cook Japanese foods. This recipe is pretty good for these situation.
Zosui is a Japanese rice porridge in dashi flavoured soup. Japanese people eat it when they feel tired or need something good for digestion after you drink/eat too much. Also, this can be good breakfast in early morning when you are not ready to have a big meal. Zosui is very light and nutritious so that desirable for children and elderly people too. the funny thing is, to make nice zosui, we prefer old rice rather than fresh hot rice (I will explain why later). Now let’s have a look!
[Ingredients] for 2
To make zosui, there is not rule about ingredients. The key is; good stock, sticky rice are not sticky, fluffy egg and some extra seasoning!
- A few pieces of konbu
- 1 bowl of cooked sticky rice (about 180g)
- 3 bowls of water (about 400ml)
- 1 tbs of soya sauce
- A pinch of salt
- 2 tbs of mirin
- 1/2 tbs of sake
- 1 egg
- Spring onion (as a topping)
- 2cm of carrot
- 1 tbs of sesame seeds
- A bit of grated ginger
- 1/4 onion
- A handful Chinese cabbage
- Leave konbu in the water in fridge over night.
- Cut all the vegetables finely.
- Boil the water with konbu and add all the vegetables except spring onion.
- Add soya sauce, salt and mirin.
- When vegetables are cooked, wash sticky rice with water. This is very important step to make zosui. If you do not wash sticky rice, your zosui will be too thick. By washing cooked rice with water, the soup will be nice and watery. And this is exactly why you do not have to prepare freshly cooked rice.
- Break an egg in a bowl and whisk.
- Make sure the soup is being boiled. Turn off the heat, and pour egg into the soup drawing an arc.
- Leave it for a minutes and turn on the cooker again.
- When it starts to be boiled again then stir gently.
- Place your zosui into the bowl with spring onion on top.
If you think that it tastes too plain (although it should be very plain), drop some grated ginger or sesame oil. These extra seasonings bring you more strong flavour so that you can enjoy it more!
If you try any from my recipe, please show me or tell me how it was. I am looking forward to hearing from you!xx