Zosui (雑炊), or ojiya (おじや), is a rice soup or a Japanese model of congee. Rice is cooked in flavoured soup with greens, egg and typically meat or fish. It’s typically made utilizing the soup from the new pot to wrap up the great meal of the day. You’ll be able to think about how good the soup from the new pot could be, can’t you?
In contrast to congee, zosui (雑炊, Japanese rice suop) is constituted of pre-cooked rice. The soup often has both soy sauce flavour or miso flavour. It’s initially cooked at residence from leftover rice & greens.
Additionally it is known as ojiya (おじや) and my kids are used to calling it ojiya. That’s as a result of I known as it ojiya as an alternative of zosui after they had been little. I felt that the phrase “zosui” sounded tougher than “ojiya”.
Once I was a college child, my grandmother was dwelling with us. I typically received residence from college feeling hungry and my grandmother made zosui with the miso soup left over from the morning. She merely added cooked rice to it and heated it up, typically with crushed egg.
Such a easy meal but it surely actually was scrumptious and zosui continues to be one among my favorite dishes. I discussed zosui in final week’s submit, Yosenabe. Are you able to think about how good it will be to make a rice soup from the new pot soup inventory? It’s so good and that’s why I’m posting zosui immediately.
When my kids had been little, they didn’t get pleasure from yosenabe, maybe as a result of the flavour was refined not like sukiyaki which has a robust candy soy sauce flavour. Within the case of Nagi, I feel that it was near “dislike” on the time. However our home rule was that you will need to not say “I don’t like this” and shouldn’t refuse to eat what’s been served.
Nagi made an additional effort to get via yosenabe shortly in order that she may have ojiya on the finish. She loves ojiya. She is completely happy to skip the principle meal, i.e. scorching pot and simply have ojiya. To this present day, she nonetheless tries to skip yosenabe and simply have ojiya.
Fundamental zosui soup is product of dashi inventory and soy sauce or miso paste. Typically, a small quantity of sake or mirin is added. When you add rooster or seafood to it, it is going to give an additional flavour to the soup. However the easiest zosui can simply be the cooked rice and crushed egg. You may be inventive and add totally different greens to it although.
Simply ensure that the greens are sliced into smaller items or strips to mix in with the rice properly. Rooster or fish may be reduce into small chew measurement items. Rooster may even be virtually like mince (floor).
When you use the soup left over from the yosenabe that I posted final week, you wouldn’t often want to regulate the flavour in any respect as a result of yosenabe is made with flavoured soup inventory. All you want is so as to add cooked rice to it, then add crushed egg, sprinkle with chopped shallots (scallions).
So here’s a recipe to make a Japanese rice soup, zosui after having yosenabe. I used a smaller clay pot to make rice soup individually, as an alternative of constant to make use of the big pot utilized in my Yosenabe recipe. It was just because my yosenabe pot was too giant to make two individuals value of rice soup. In case you have a pot of simply the appropriate measurement, you needn’t to vary the pot.
In case you simply need to make solely zosui, I additionally added a recipe to make zosui from scratch. See the photograph of sozui constituted of scratch beneath the recipe.
Yumiko
Zosui (Japanese Rice Soup)
Zosui (雑炊) is a rice soup or a Japanese model of congee. Rice is cooked in flavoured soup with greens, egg and typically meat or fish. It’s typically made utilizing the soup from the hotpot to wrap up the great meal of the day. On this recipe, you will discover zosui constituted of the soup left from yosenabe in addition to the right way to make zoui from scratch.
Recipe Kind:
Soup
Delicacies:
Japanese
Serves: 2
:
Substances (tbsp=15ml, cup=250ml)
Making with Yosenabe Soup Inventory (observe 1)
-
500ml (16.9oz)
soup inventory from Yosenabe (observe 2) -
200g (7.1oz)
cooked rice (may be frozen) -
2
crushed eggs -
4
tbsp
finely chopped shallots
(scallions)
Making from Scratch (observe 3)
-
500ml (16.9oz)
dashi inventory (observe 4) -
2
tsp
soy sauce - A pinch of salt
-
40g (1.4oz)
carrot, julienned into 2.5cm (1”) lengths -
3
small shiitake mushrooms thinly sliced -
200g (7.1oz)
cooked rice (may be frozen) -
2
crushed eggs -
4
tbsp
finely chopped shallots
(scallions)
Directions
Making with Yosenabe Soup Inventory
-
Warmth the soup inventory over excessive warmth.
-
When it has began boiling, add rice and blend properly guaranteeing that every grain is separated within the soup.
-
When it has began boiling once more, cut back the warmth to medium and add egg, spreading on the floor evenly (observe 5), then place a lid on.
-
Prepare dinner for 15-30 seconds or till egg is almost cooked (observe 6).
-
Sprinkle shallots over and serve instantly.
Making from Scratch
-
Add dashi inventory, soy sauce and salt in a pot and produce it to a boil.
-
Add carrots and shiitake mushrooms. Prepare dinner for a few minutes or till the greens are cooked.
-
Add rice and blend properly guaranteeing that every grain is separated within the soup.
-
When it has began boiling once more, cut back the warmth to medium and add egg spreading on the floor evenly (observe 5), then place a lid on.
-
Prepare dinner for 15-30 seconds or till egg is almost cooked (observe 6).
-
Sprinkle shallots over and serve instantly (see the photograph beneath this recipe).
Recipe Notes
1. I often use simply egg and chopped shallots to make a really plain zosui like this. It’s because I already had every kind of greens, meat and seafood in yosenabe.
However in case you are like my son who desires extra elements in zosui, you can both reserve some yosenabe elements or add freshly ready elements reminiscent of mushrooms, tofu (reduce into small cube), julienned carrots.
In case you are including additional elements, it is advisable prepare dinner them earlier than including rice.
2. The quantity of soup left over from yosenabe varies relying on how the yosenabe was cooked and eaten. When you don’t have sufficient soup inventory left, you may add water and regulate the flavour with salt.
3. I used solely carrots and shiitake mushrooms, however you should utilize totally different elements, even add rooster or seafood in case you like.
Rooster needs to be reduce into small chew measurement items. You’ll be able to even cube it into smaller sizes. If including fish, I might suggest utilizing fillets with the pores and skin on, reduce into chew measurement items.
4. Please seek advice from Dwelling Fashion Japanese Dashi Inventory. You too can use prompt dashi inventory for this. Please comply with the directions on the packet of the moment dashi for the ratio of water and prompt inventory.
5. When you use a measuring cup or a bowl with a pour spout on it, you may unfold the egg evenly. Attempt to attract swirls on the floor.
When you don’t have a cup/bowl with a spout, connect a pair of chopsticks or a fork to the rim of the bowl and tilt the bowl to let the egg stream alongside the chopsticks/fork.
6. The cooking time right here will depend on the kind of pot you might be utilizing, energy of warmth and your desire as to how a lot the egg needs to be cooked.
In case you are utilizing a clay pot (donabe), like in my photograph, you hardly must prepare dinner it earlier than turning off the warmth because it continues to prepare dinner after turning the warmth off for a very long time. With my donabe, I place the lid on after including the egg and switch off the warmth.
