Japanese cuisine · Breakfast & Eggs

Tamago Zosui

Cooked rice simmered soft in a savory hot-pot broth, bound with egg and sprinkled with spring onions.

Ingredients · for 4 servings

• 400 g cooked rice
• 1 l dashi
• 3 eggs
• 3 tbsp light soy sauce
• 1 tbsp mirin
• 1 tsp salt
• 4 spring onions
• 1 piece ginger (3 cm)
• 1 sheet nori

Instructions

1. Put the cooked rice in a sieve and rinse briefly under cold water until it runs clear — washing off the starch keeps the soup from turning gluey later.
2. Cut the spring onions into fine rings, peel and finely grate the ginger, and cut the nori sheet into narrow strips with scissors.
3. Bring the dashi with the light soy sauce, mirin and salt to a boil in a wide pot and stir in the grated ginger.
4. Stir in the drained rice and simmer uncovered over low heat for 8–10 min. until the grains have swelled and the broth turns slightly creamy.
5. Whisk the eggs roughly, take the pot off the strongest boil and pour in the egg in a thin stream while stirring in a circle; cover and let set for 1 min. without stirring.
6. Ladle the zosui into four deep bowls, sprinkle with spring onion rings and nori strips, and eat piping hot.