egg zosui japanese rice porridge

Egg

Egg zosui Japanese rice porridge

PREP TIME

45 Mins
COOK TIME

45 Mins
SERVING

10 People
VIEWS

3,450

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

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