Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
This Ultimate Chicken Zosui recipe by Yuto Omura from Sudachi is a comforting rice soup made with tender chicken thighs and fresh vegetables served in a flavourful soy-based soup. It's perfect for those days when you're feeling under the weather or craving comfort.
Ingredients
- 150 g boneless chicken thigh skin-on
- 1 tsp cooking oil
- 400 ml dashi stock
- 1 tbsp sake
- 200 g cooked Japanese short-grain rice
- ¼ Japanese leek (naganegi) white part diagonally sliced
- ½ carrot julienned
- 2 fresh shiitake mushrooms thinly sliced
- 100 g enoki mushrooms roots removed
- 15 g ginger root grated, approx 1-2 tbsp
- 3 tbsp Japanese light soy sauce (usukuchi shoyu)
- 2 eggs
- Finely chopped spring onions
- Kizami nori (shredded nori)
- Japanese chili powder (shichimi togarashi)
- Toasted sesame oil
Method
- Peel the skin off of 150 g boneless chicken thigh, cut the meat into small pieces and the skin into bitesize pieces.
- Add 1 tsp cooking oil to a cold pan. Stretch out the chicken skin and place it flat on the oil. Heat on low/medium-low and slowly render out the fat. Once golden, flip and fry until crispy on both sides.
- Remove the crispy skin from the pan and place it on a piece of kitchen paper to absorb excess oil. Set aside for later.
- Add the rendered chicken fat, 400 ml dashi stock and 1 tbsp sake to a pot and bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low and add the chicken thigh.
- 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.
- When the chicken pieces are no longer pink, add the rice, ½ carrot, ¼ Japanese leek (naganegi), 2 fresh shiitake mushrooms, 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 eggs 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 crushed chicken skin, finely chopped green onions, kizami nori (shredded nori) and Japanese chili powder (shichimi togarashi) and a dash of toasted sesame oil. Enjoy!
We’re thrilled to be collaborating with Yuto Omura from Sudachi Recipes to bring more authentic, approachable Japanese cooking to your kitchen. Be sure to explore Sudachi Recipes for even more inspiration and discover new ways to enjoy Japanese cuisine at home.
