Zosui

So… it’s been a week. I got hit with a severe stomach flu that knocked me on my back for 3 days, and it’s taking a while to get my strength back. Even though I still don’t have much of an appetite, there are still some quick, easy recipes to get the nutrients I need to recover. Zosui is one of them.

Zosui is one of several varieties of Japanese rice porridges developed with medical properties in mind. Instead of being an everyday meal, these are typically served to people who need easy-to-digest meals to recover from various illnesses. It’s easy on the stomach, and you can use any variety of ingredients that you already have on hand. I used tofu as the protein here, but you can use beef, chicken, or even seafood if you’re in the mood for it.


Zosui

4 cups dashi broth

7 dried shiitake mushrooms

1 sheet kombu, cut into 1” pieces

1 medium carrot, cut into thin slices

1 TBSP soy sauce

2 cups cooked rice, cooled

1 lb firm tofu, drained and crumbled

2 eggs, beaten

Salt and white pepper to taste

Combine the dashi, shiitake mushrooms, and kombu in a bowl; let soak for an hour, then remove the mushrooms and cut into thin slices. Pour the dashi and kombu into a large saucepan, then cover and bring to a simmer over medium-low heat.

Add the carrots, mushrooms, and soy sauce to the saucepan, then cover and simmer for 4-5 minutes. Rinse the rice in a strainer to remove the extra starch. Add the rice and tofu to the saucepan; put the lid back on, and simmer for 10 minutes. Remove the lid, and drizzle the beaten eggs over the top of the mixture. (The egg should instantly take on a fluffy texture.) Add salt and white pepper to taste. Remove from the heat, garnish as desired, and serve immediately.

Serves up to 4.

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