Egg zosui (Japanese rice porridge)

Use up leftover rice in this traditional egg zosui recipe by food writer Aya Nishimura. The Japanese rice porridge or broth makes a thrifty, nourishing supper for cold nights.

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About Recipe
Egg zosui (Japanese rice porridge)

Use up leftover rice in this traditional egg zosui recipe by food writer Aya Nishimura. The Japanese rice porridge or broth makes a thrifty, nourishing supper for cold nights.

Ingredients :
  • 250g cooked Japanese rice (or any other short-grain rice)
  • 500ml chicken stock or dashi (Japanese stock)
  • 1 small carrot, cut into matchsticks
  • 85g shiitake, shimeji or oyster mushrooms (or a mix), any hard bases trimmed off
  • 1 tbsp light soy sauce
  • 2 medium free-range eggs
  • 1 spring onion, finely sliced lengthways
  • 5g nori sheet, roughly torn
  • 1 tsp toasted sesame seeds, coarsely ground
Directions :

  1. Warm the leftover rice in the microwave or in a steamer, then put in a sieve and briefly wash under running water to help remove any excess starch.

  2. Bring the chicken stock or dashi to a simmer, then add the carrot, mushrooms and washed rice. Let it simmer until the soup slightly thickens – this should take about 10 minutes. Add the soy sauce and stir.

  3. Lightly beat the eggs in a small jug or bowl, then gradually drizzle the eggs into the pan in a circular motion. Once the eggs look soft set, turn off the heat. Ladle the rice porridge into bowls, sprinkling with the sliced spring onion, sesame seeds and nori as you eat.

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