Zōsui

Nutrition · per serving

Steps

1. 1

   Thinly slice the shiitake mushrooms, separating any tough stems. Finely slice the scallions, keeping a little of the green part for garnish. Lightly beat the eggs in a bowl just until combined so they will form soft ribbons in the porridge.

   80 g shiitake mushrooms30 g scallions2 large eggs
2. 2

   Place the dashi stock in a medium saucepan and bring it to a gentle boil over medium heat. Stir in the soy sauce, mirin, and salt.

   700 ml dashi stock10 ml soy sauce10 ml mirin1 g fine salt
3. 3

   Add the sliced shiitake mushrooms and the white and pale green parts of the scallions. Simmer for 2 minutes, just until the mushrooms soften but still keep their shape.

   80 g shiitake mushrooms30 g scallions
4. 4

   Add the cooked rice and gently break up any clumps with a spoon. Simmer for 3 to 4 minutes, stirring occasionally, until the grains loosen and the broth becomes lightly thickened. Keep the heat moderate so the rice does not catch on the bottom.

   200 g cooked Japanese short-grain rice
5. 5

   Lower the heat so the liquid is barely simmering. Slowly drizzle in the beaten eggs in a thin stream over the surface, then cover the pan and cook for 30 to 45 seconds. The egg should be just set and silky, not tough.

   2 large eggs
6. 6

   Uncover, add most of the scallion greens, and gently stir once or twice. Taste and adjust with a tiny extra pinch of salt if needed. Ladle into bowls and finish with the remaining scallions and toasted sesame seeds. Serve immediately while hot and soupy.

   30 g scallions1 g fine salt2 g toasted sesame seeds

Origin & History

Zōsui is a traditional Japanese rice soup often made to use up leftover cooked rice by simmering it gently in seasoned broth. It is especially associated with home cooking and comforting meals, and is commonly served when someone wants something warm, light, and easy to digest.