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Salmon-Zosui-(Gruel)

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Salmon Zosui (Gruel)

On a cold morning, nothing sooths the tummy like the Japanese Zosui. Similar to Okayu, which is preapred using uncooked rice verses Zosui which is made using up your leftover cooked rice.
Posted By: Deirdre K Todd
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Stew
Cuisine Japanese
Servings 4 Servings.

Ingredients
  

  • 1/2 lb. salmon filet; thinly sliced
  • 1 TB Aloha shoyu
  • 1 1/2 tsp. salt
  • 1 TB vegetable oil
  • 3 c. leftover cooked rice
  • 8 c. dashi
  • 1 medium carrot, peeled, thinly sliced, slivers
  • Dash white pepper
  • 3 stalks green onion, chopped
  • 2 large eggs, beaten, optional

Instructions
 

  • In a mixing bowl; mix together salmon, soy sauce, salt and oil.
  • Set aside. large saucepan over medium heat; combine rice and dashi.
  • Bring to a rapid boil.
  • Reduce heat; add carrots.
  • Simmer 30 minutes.
  • Stir in salmon, pepper, green onion and optional beaten eggs.

How To Serve:

  • Serve immediately.
  • Serves 4-6.
Keyword japanese Zosui, okayu, uncooked rice, leftover cooked rice, congee, pickled vegetables
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