Zōsui

Ingredients

Instructions

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.

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.

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.

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.

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.

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.

Nutrition per serving

Notes

• •Using freshly cooked rice gives a softer, fuller texture; chilled leftover rice works too and makes this even faster.
• •For a lighter, more delicate zōsui, rinse leftover rice briefly under water before adding it to the broth to remove excess surface starch.
• •If you prefer a looser porridge, add 50-100 ml extra dashi; for a thicker bowl, simmer 1-2 minutes longer.
• •A small piece of cooked chicken or white fish can be added, but the classic quick version is delicious as written.

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