Zosui

Method

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1. Put the cold rice in a sieve and rinse under cold running water for 20 seconds, then drain well.

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2. Bring the dashi to a simmer with the soy sauce, mirin and salt.

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3. Add the shiitake and simmer 4 minutes.

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4. Add the rinsed rice and simmer 6 minutes, until the grains have swelled but are still distinct.

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5. Stir in the grated ginger.

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6. Take the pan off the heat.

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7. Pour the beaten egg in slowly in a thin stream, moving in a circle.

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8. Stir once, gently, and cover for 1 minute so the egg sets in ribbons.

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9. Ladle into bowls.

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10. Scatter the spring onions, torn nori and sesame seeds over.

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Chef’s Tips

• Rinse the rice or you get porridge.
• Egg off the heat, one stir only.
• Cover for a minute so the ribbons set.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Pickled vegetables
• Green tea
• A cold

Storage & Reheating

Eat immediately. It thickens to paste on standing.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.