Chicken Zosui (Japanese Rice Soup)
Ingredients
- 150 g boneless chicken thigh skin-on
- 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 Japanese light soy sauce (usukuchi shoyu) see note for how to use dark soy sauce
- 2 egg
- finely chopped green onions optional garnish
- kizami nori (shredded nori) optional garnish
- Japanese chili powder (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 Japanese light soy sauce (usukuchi shoyu).
- 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), kizami nori (shredded 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.
Can also be made with skin-on salmon fillets.
Chicken skin process is optional (but I highly recommend it!)
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