Zousui
For New Year's Day when the
head hurts
and the opu flutters.
- 1 cup of cooked
oriental
rice, short
grain, not, repeat not, Uncle
- Ben’s
- 6 C water
- 5 T sake (Japanese
wine)
- 2 tbs mirin (sweet
sake
for cooking)
- 1 t salt
- 1 or 2 T
Hondashi(bonito
powder/granules)
soup base.
- 2 T miso [optional]
- 2 T Shoyu, regular
or
lite
- Chicken thigh,
cooked,
and cut or shredded
into mini slivers.
- Egg
- Optional: carrots
cut
into matchsticks,
black mushrooms cut and soaked, and sliced leeks
- Add more salt and/or
a
few drops of
shoyu, if you think it needs them.
Wash and drain cooked rice
and add to
water. Bring to full boil in a large cooking pot. Turn setting to
medium
low, and add all other ingredients. Stir occasionally to avoid
sticking.
Skim off the foam that rises to the top and continue simmering. Usually
15-20 minutes is enough. Add a small amount of water if the broth gets
too thick, however, it is supposed to be thick and hot. When the rice
is
very soft, like a rice gruel, take out half of the contents and put in
a large serving bowl.
Lightly beat an egg and
pour very
slowly into the remaining broth (in pot) as you continuously stir. This
makes thin threads. Add this half to the other in the serving bowl and
stir. Garnish with thin sliced spring onions or scallions.
Enjoy, Uncle Don McDiarmid
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