Home > Rice recipes > Egg zosui (Japanese rice porridge)

Egg zosui (Japanese rice porridge)

Name: Egg zosui (Japanese rice porridge)
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Japanese recipes
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

By: Aya Nishimura

Published: 13 Feb 24
Updated: 25 Mar 24

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.

Aya says: “Zosui is part of the winter repertoire in many Japanese home kitchens. You can use other leftover greens here, such as spinach or kale, and add shredded chicken and salmon flakes. It’s an easy, nourishing and soothing meal to eat when the weather is cold.”

Aya Nishimura is a London-based food and prop stylist is also a recipe writer and author. Her first book, the award-winning Japanese Food Made Easy, was published in 2019 by Murdoch books.

Easy
February 2024

Test kitchen approved

Serves 2
Hands-on time 20 min

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.

Aya Nishimura is a London-based food and prop stylist is also a recipe writer and author. Her first book, the award-winning Japanese Food Made Easy, was published in 2019 by Murdoch books.

Dairy-free recipes

Nutrition: Per serving

Calories: 367kcals
Fat: 11g (2.6g saturated)
Protein: 20g
Carbohydrates: 45g (11g sugars)
Fibre: 5.1g
Salt: 2.5g

Save recipe

Save

Save recipe Print

Rate

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

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Warm the leftover rice in the microwave or in a steamer, then put in a sieve and briefly wash under running water to help remove any excess starch.
Bring the chicken stock or dashi to a simmer, then add the carrot, mushrooms and washed rice. Let it simmer until the soup slightly thickens – this should take about 10 minutes. Add the soy sauce and stir.
Lightly beat the eggs in a small jug or bowl, then gradually drizzle the eggs into the pan in a circular motion. Once the eggs look soft set, turn off the heat. Ladle the rice porridge into bowls, sprinkling with the sliced spring onion, sesame seeds and nori as you eat.