Tuesday, December 8, 2009

Quick Donabe Kabocha Zosui (Japanese soupy porridge)

This is another quick one-pot donabe dish which I often make for lunch. It’s also a great vegetarian option with a lot of flavors.

“Zosui” is a healthy Japanese soupy porridge dish. We also call it “Ojiya”. But, I think we tend to call it “ojiya” only when we make it as a “shime” (end of the meal) after the hot pot donabe dish.

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You can basically make it with whatever ingredients you can find in the fridge. The other day, I made it with some kabocha pumpkin. First, I simmered the kabocha with the broth (dashi stock, sake, light soy sauce and mirin) until kabocha is tender. Then, I added the cooked warm rice, edamame, and some enoki mushrooms. I drrizled the whisked eggs, simmered for a couple of minutes with the lid on. After I turned off the heat, I let it rest for another 1-2 minutes.

Voila. The healthy zousui is ready. It gives a wonderful digestion to your body. I served it with some condiments such as scallions and shichimi.

You can find the recipe on toiro’s website. Please check it out.

Happy healthy donabe life.