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chicken zosui

Chicken and Vegetable Zosui (Rice Porridge)

Course Main Course
Cuisine Japanese
Servings 4
Author Lucy Seligman


  • 5-1/2 cups dashi fish stock
  • 3 tbsp sake, or to taste
  • 3 tbsp soy sauce, or to taste
  • 1 tsp salt, or to taste
  • 5-1/4 ozs skinned and boned chicken breast (150g), cut into small cubes
  • 1 ¾ ozs carrots (50g), peeled and cut into thin half-moons
  • 2 small turnips, peeled and cut in two, then cut into thin half-moons
  • 4-1/2 cups slightly undercooked short-grain Japanese rice (can also use pre-cooked leftover rice or even frozen rice)
  • 2 large eggs, slightly beaten


  • Use either minced green onions (to taste) or mitsuba (trefoil), trimmed and finely chopped with stems, to taste.


  • In a deep pot (ideally an earthenware one you can bring to the table for easy serving), add the stock, sake, soy sauce, and salt. Bring to a boil, mix well, then add the chicken and vegetables and cook over medium heat until halfway done.
  • Add the rice and cook, stirring occasionally, until the chicken and vegetables are completely cooked. Add the beaten eggs, stir once and turn the heat off. Cover the pot for a minute or two-the egg will still be undercooked and runny at this point-then sprinkle the top with either the green onions or trefoil, mixing it into the porridge if desired.
  • Serve immediately in soup bowls. A plate of tsukemono (pickles) would provide the perfect accompaniment to this dish.