Ultimate Chicken Zosui Recipe (Japanese Rice Soup)

By Sudachi · 35 min

Ingredients

Instructions

1. Remove the skin from the chicken thigh. Cut the meat into small pieces and the skin into bite-sized pieces.
2. Put the oil in a cold pan. Lay the chicken skin flat in the oil and heat on low to medium-low to slowly render the fat. When golden, flip and fry until crisp on both sides.
3. Take the crisp skin out and drain it on kitchen paper. Set it aside.
4. In a pot, combine the rendered chicken fat, the dashi and the sake. Bring to a boil over medium-high heat, then lower to medium-low and add the chicken meat.
5. Put the cooked rice in a bowl, cover with fresh cold water, swish gently with your hand, then drain through a sieve.
6. When the chicken is no longer pink, add the rice, carrot, leek, shiitake, enoki, grated ginger and light soy sauce.
7. When the carrot is slightly soft, set a timer for 5 minutes. Meanwhile, beat the eggs in a small bowl.
8. After 5 minutes, pour the beaten egg around the pot and cook for 30 seconds. Turn off the heat and serve.
9. Top with the crushed chicken skin, chopped green onion, kizami nori and shichimi togarashi, then add a dash of sesame oil.

Summarized from Sudachi's video. Watch it for the details.

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