Zosui is a Japanese stew that is made with leftover chicken and rice. This thick filling stew can be eaten as a snack or as a complete meal.
Rice porridge is a favorite dish that is eaten all over the Asian subcontinent. But Zosui in Japan is a simple dish that is eaten or served for the sick. The simple porridge is made from pre cooked rice and several ingredients can be added to it to flavor it. There are three variations of rice porridge that are made in Japan and they are Okayu, Ojiya, and Zosui. Zosui is the only version that is prepared bland for the sick with seafood, chicken, meat with dashi, vegetables and sometimes a little tofu. The actual Zosui recipe varies all over the country but the rice soup contains pre-cooked rice.
Ingredients and Popular Methods of Making Zosui
Pre cooked Japanese rice is required to make the dish authentic. If pre cooked rice is not available, then raw rice is cooked but after it has been washed twice to remove extra starch. The rice is then cooked with steamed or stewed chicken meat, dashi soup stock, green onions and miso.
Serving and Eating Suggestions
The rice porridge is cooked and served in small bowls, topped with ginger and scallions. A raw egg may be added to the dish to set the rice and hold it all together. The egg is added to the hot soup in each serving dish just fifteen minutes before serving. The dish can be cooked with oysters and then it is referred to as Kaki Zosui. Tori Zosui is rice porridge with chicken in it.
Nutritional Value
The Zosui recipe is a very nutritious soup that is offered to the sick. It is easy to digest and just as easy to prepare. Zosui is a Japanese stew that is made with leftover chicken and rice. This thick filling stew can be eaten as a snack or as a complete meal.
Rice porridge is a favorite dish that is eaten all over the Asian subcontinent. But Zosui in Japan is a simple dish that is eaten or served for the sick. The simple porridge is made from pre cooked rice and several ingredients can be added to it to flavor it. There are three variations of rice porridge that are made in Japan and they are Okayu, Ojiya, and Zosui. Zosui is the only version that is prepared bland for the sick with seafood, chicken, meat with dashi, vegetables and sometimes a little tofu. The actual Zosui recipe varies all over the country but the rice soup contains pre-cooked rice.
Ingredients and Popular Methods of Making Zosui
Pre cooked Japanese rice is required to make the dish authentic. If pre cooked rice is not available, then raw rice is cooked but after it has been washed twice to remove extra starch. The rice is then cooked with steamed or stewed chicken meat, dashi soup stock, green onions and miso.
Serving and Eating Suggestions
The rice porridge is cooked and served in small bowls, topped with ginger and scallions. A raw egg may be added to the dish to set the rice and hold it all together. The egg is added to the hot soup in each serving dish just fifteen minutes before serving. The dish can be cooked with oysters and then it is referred to as Kaki Zosui. Tori Zosui is rice porridge with chicken in it.
Nutritional Value
The Zosui recipe is a very nutritious soup that is offered to the sick. It is easy to digest and just as easy to prepare.