Chicken Zosui Recipe (Japanese Rice Soup)

Hi I'm Yuto and today I'm going to show you how to make a comforting Japanese rice soup called Zosui. Let's get started. I'm making a chicken version today so first take a boneless chicken thigh and peel off the skin. We will use the skin in the recipe so don't throw it away. Cut the chicken into bite-sized pieces. This thigh is about 300 grams but you only need 150 grams so you can save the leftover for another dish or even just double this recipe if you like. Next take a cooking pot and heat on medium low with one teaspoon of cooking oil. This is a one pot dish so make sure it's big enough for the other ingredients later. Now this step is my secret to making the ultimate chicken zosui. We're going to render the chicken fat, place it down flat and sprinkle it with black pepper and now all we need to do is wait until it's golden and crispy. Don't be tempted to turn up the heat, we need to cook it slowly so that the fat renders out which will add so much flavour to the soup. Flip it over occasionally to brown both sides evenly and prevent burning. Okay this looks great so take it out and place it on kitchen paper to absorb the excess oil. We will use this crispy chicken skin as a topping at the end. Now let's start making the soup. Pour 400 millilitres of dashi stock and tablespoon of sake into the pot. We're just going to bring this to a boil over medium high then reduce it to medium low to maintain a simmer. Add the chicken thigh and mix it around. While that cooks we're going to prepare the rice. Place a sieve over a bowl of cold water, add the rice and wash it to release the excess starch. This recipe uses 200 grams of cooked rice, it can be leftovers or freshly cooked whatever you have available but it needs to be cooked in advance. Now lift the sieve up and add the rice to the pot. Next add half carrot, 30 grams of Japanese leek, two shiitake mushrooms, 100 grams of enoki mushrooms, 15 grams of grated ginger and three tablespoons of light soy sauce. If you don't have light soy sauce you can use dark soy sauce instead but you will need to increase the amount a little bit or add a little salt to achieve a similar saltiness. Mix it around and once the carrots start to soften up set a timer for five minutes. Since everything is cut thin or small five minutes is a good amount of time to make the vegetables tender yet still have a bit of crunch. While we wait crack two eggs into a bowl and whisk them until combined. Once five minutes have passed pour the egg into the pot and wait 30 seconds before giving it a light mix and then turn it off the heat. You can spoon it straight into serving bowls like this. I like to garnish it with chopped green onions, shredded nori and then crush the chicken skin from earlier to make a crunchy topping. A sprinkle of shichimi togarashi is a great way to add a hint of heat and even though I forgot this time I also love this dish with a drizzle of toasted sesame oil. Anyway that's it delicious warming and comforting Japanese chicken zousui and great news I've launched a free mobile app that makes following along with my recipes even easier. It's the perfect kitchen companion after watching my videos you can access step-by-step instructions right on your phone while you cook. The download link is in the description below. Thanks so much for watching if you want to know more about this recipe you can find all the info on my blog I've put the link on the screen. You can also find more similar recipe videos in my chicken recipe playlist on the screen. Hope to see you in the next video take care