Zosui

Ingredients

• •4 cups dashi
• •2 tbsp soy sauce
• •1 tbsp mirin
• •3 cups cooked rice (day-old is fine)
• •2 eggs, lightly beaten
• •Green onion, sliced, for garnish
• •Nori strips, for garnish

Steps

1. 1.Rinse the cooked rice briefly under cold water in a strainer to wash off surface starch - this rinsing step is what keeps zosui's broth clear and the grains distinct, unlike the thicker, stickier ojiya-style porridge that skips it.
2. 2.Bring the dashi to a simmer and season with the soy sauce and mirin.
3. 3.Add the rinsed rice and simmer for 3-5 minutes until the rice is heated through and tender but the grains still hold their shape.
4. 4.Drizzle in the beaten eggs in a thin stream while gently stirring, letting them set into soft ribbons throughout the soup, similar to kakitamajiru.
5. 5.Remove from the heat as soon as the egg is just set, to avoid overcooking it into rubbery curds.
6. 6.Ladle into bowls and garnish with sliced green onion and a few strips of nori - zosui is the classic way to use up leftover rice and stock, ready in well under 10 minutes of active cooking.