Zosui is one of my favourite comfort food. It's a Japanese rice soup cooked in a savoury dashi broth with vegetables, eggs, and protein of your choice. I also loved making it using small clay pots so it's still bubbling hot when served at the table. With the left over glazed salmon wings and vegetables from the night prior, I made this quick and delicious meal for lunch.
Difficulty: Easy
Time: 20min
Serves: 2
Ingredients
Zosui
- 2 bowls of cooked Japanese rice
- 4 miso glazed salmon wings*
- 4 halves of Chinese baby bok choy
- 2 eggs
- 2 small bunches of enoki mushroom
Yuzu Miso Broth
- 400ml water
- 2 tbsp good quality white miso
- 2 tbsp sake
- 2 tbsp kombu dashi**
- 1 tbsp mirin
- ½ tbsp yuzu juice***
* Refer to 'Miso Glazed Salmon with Yuzu Avocado Mousse, Macadamia Puree, Pressed Cucumber and Pickled Radish' post for recipe. If you don't want to go through the trouble of making miso glazed salmon wing, a lovely easy alternative that works very well in this recipe is smoked salmon.
** Kombu dashi is a stock made from dried sea kelp. It's often sold ready made in bottles in Japanese groceries.
*** Often sold in in bottles in Japanese groceries.
Method
You can make this as one big pot, or 2 individual smaller claypots.
1. Start making the broth by adding the water, miso, sake, kombu dashi, miring and yuzu juice to a pot (or 2 smaller clay pots). Bring to boil and ensure the miso is well dissolved, taste and adjust the flavours as desired.
2.Add the rice to the broth, top with the salmon wing, baby bok choy, enoki mushroom, and egg. Gentle bring to boil, close the lid, and simmer for 3-5 minutes until the egg is just cooked.
Enjoy while it's hot!
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