Chicken Zosui (Japanese Rice Soup)
User Reviews
5.0
15 reviews
Excellent
Chicken Zosui (Japanese Rice Soup)
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 150 g boneless chicken thigh skin-on, boneless
- 1 tsp cooking oil
- 1 pinch ground black pepper
- 400 ml dashi stock
- 1 tbsp sake
- 200 g cooked Japanese short-grain rice see my recipe, how to cook Japanese style rice
- 30 g Japanese leek (naganegi) white part diagonally sliced
- ½ carrot julienned
- 2 fresh shiitake mushroom thinly sliced
- 100 g enoki mushrooms roots removed
- 15 g ginger root grated
- 3 tbsp light soy sauce see note for how to use dark soy sauce
- 2 egg
- finely chopped green onions optional garnish
- shredded sushi nori seaweed "kizami nori" (kizami nori) option garnish
- Japanese chili powder (shichimi togarashi) (shichimi togarashi) optional garnish
- toasted sesame oil optional garnish
Instructions
- Peel the skin off of 150 g boneless chicken thigh, cut the meat into small pieces and the skin into bitesize pieces.
- Heat up a large pot on medium-low and add 1 tsp cooking oil. Once heated, add the chicken skin with 1 pinch ground black pepper and fry until crispy on both sides.
- Once the skin is crispy, remove it and place it on a piece of kitchen paper. Set aside for later.
- Add 400 ml dashi stock and 1 tbsp sake to the pot and bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low and add the chicken thigh.
- While the chicken cooks, place 200 g cooked Japanese short-grain rice in a bowl and fill it with fresh cold water. Swish it around with your hand to gently remove the excess starch and then pour it through a sieve or colander to drain the water.
- When the outside of the chicken is no longer pink, add the rice, ½ carrot, 30 g Japanese leek (naganegi), 2 fresh shiitake mushroom, 100 g enoki mushrooms, 15 g ginger root and 3 tbsp light soy sauce.
- Once the carrots are slightly softened, set a timer for 5 minutes. During this time, crack 2 egg into a small bowl and whisk.
- After 5 minutes, pour the whisked egg around the pot and set a timer for 30 seconds. When 30 seconds are up, turn off the heat and dish up.
- Garnish with the chicken skin from earlier, finely chopped green onions (green part), shredded sushi nori seaweed "kizami nori" and Japanese chili powder (shichimi togarashi) (according to your tastes) and a dash of toasted sesame oil.
- Enjoy!
Notes
- If using dark soy sauce as a substitute, add an extra ½ tbsp for every 3 tbsp of light soy sauce.
- If using dark soy sauce as a substitute, add an extra ½ tbsp for every 3 tbsp of light soy sauce.
- Can also be made with skin-on salmon fillets.
- Chicken skin process is optional (but I highly recommend it!)
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
24.4g
(8%)
Protein
11.8g
(24%)
Fat
8.6g
(13%)
Saturated Fat
2.6g
(13%)
Polyunsaturated Fat
1.5g
Cholesterol
128mg
(43%)
Sodium
984.3mg
(41%)
Fiber
2.7g
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 24.4g | 8% |
| Protein | 11.8g | 24% |
| Fat | 8.6g | 13% |
| Saturated Fat | 2.6g | 13% |
| Polyunsaturated Fat | 1.5g | 9% |
| Cholesterol | 128mg | 43% |
| Sodium | 984.3mg | 41% |
| Fiber | 2.7g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
