Zosui Rice Dish

Hiroko Shimbo Verified independent store

→

Zosui is a rice dish in which boiled and rinsed rice is added to a dashi stock and cooked tender. The amount of liquid used per rice volume and cooking time determines the texture of zosui, similar to risotto or wet paella. After the nabemono, hot pot, we make zosui using the delicious liquid left in the pot. The rice cooked in the liquid acquires phenomenal flavor and nutrients from everything else cooked. Zosui is also a body-warming and quickly prepared winter rice dish that is perfect for your lunch using cooked rice and dashi stock stored in the fridge. Ingredients (Makes 4 Servings) 2 cups cooked rice – polished white or brown rice – stored in the fridge; thawed and rinsed under cold water to remove extra starch 2 1/2 cups dashi stock, chicken stock or leftover cooking liquid from your nabemono dinner the day before 4 eggs ¼ cups thinly sliced green part of scallions 3-4 tablespoons ponzu (store purchase) Scallion slices (optional) Instructions Heat the stock to a gentle boil in a medium pot. Add the rice, level it, and cook until it is heated for about 2 minutes. Add the ponzu. Beat the eggs in a bowl. Add four pinches of salt to the egg liquid. Swirl and add the egg liquid over the rice, covering the whole rice from the center to the outer. Cover the pot with a lid, turn the heat low, and cook for 30 to 50 seconds. The egg should be barely cooked. Remove the lid and serve in four bowls. Sprinkle a scallion slices if you are using. Show more