Zosui - Japanese Rice Soup

Steps

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1. 1
   Add 3 cups of water to a large pot, add one dashi packet, and bring to a boil over medium-low heat.
   ▶ ≈0:45
2. 2
   Remove excess fat from the chicken thighs and cut into small bite-sized pieces. Cook for 3 minutes after boiling, then discard the dashi packet.
   ▶ ≈0:57
3. 3
   Add the chicken pieces to the broth, bring to a boil over medium-low heat, and skim off the foam and scum.
   ▶ ≈1:38
4. 4
   Remove the tough stems from the mushrooms and thinly slice the caps. Cut the carrot into quarters lengthwise and slice thinly. Cut the green onions into thin pieces and set aside in a small bowl.
   ▶ ≈1:57
5. 5
   Add the carrot slices, cover the pot, and cook until tender, about 4 to 5 minutes.
   ▶ ≈2:58
6. 6
   Rinse the cooked rice under running water to remove excess starch and drain well.
   ▶ ≈3:07
7. 7
   Once the carrot is tender, add 2 teaspoons of soy sauce and 1/4 teaspoon of salt to the broth.
   ▶ ≈3:23
8. 8
   Add the sliced shiitake mushrooms and drained rice, cover the pot, and cook for 10 minutes.
   ▶ ≈3:42
9. 9
   Beat one egg in a bowl, then slowly drizzle the beaten egg over the soup surface in a thin stream to create a fluffy texture.
   ▶ ≈4:11
10. 10
    Top with some of the reserved green onion pieces and 1/2 teaspoon of sesame seeds. Sprinkle 1/8 teaspoon of white pepper powder as the final garnish.
    ▶ ≈4:56