Tamago Zosui is a light, comforting Japanese rice porridge made with soft-cooked rice, dashi broth, and silky egg. It’s soothing, easy to digest, and perfect for a quick meal or when you’re feeling under the weather. Try this simple yet flavorful one-pot recipe for a warm and nourishing dish!
Egg Rice Porridge (Tamago Zosui)
Difficulty: ★☆☆☆☆Servings
1
servingsPrep time
10
minutesCooking time
20
minutesIngredients
1 bowl of cooked rice (about 150g) (Japanese short-grain rice recommended)
150ml (⅔ cup) water, or enough to submerge rice
½ tsp hondashi (Japanese dashi powder) (Substitute: ½ tsp chicken bouillon powder for a different taste)
1 tsp white dashi (Substitute: ½ tsp soy sauce + a pinch of sugar)
½ tsp soy sauce
1 tsp mirin (Substitute: ½ tsp sugar + ½ tsp sake if unavailable)
1 egg, lightly beaten
Directions
- Prepare the Broth
In a small pot, bring water to a boil.
Stir in hondashi, white dashi, soy sauce, and mirin.
Taste the broth—it should be slightly lighter than the final flavor since it will thicken when simmered. - Add the Rice
Add the cooked rice to the pot and stir gently.
Let it simmer on low heat for about 3–4 minutes, breaking up the rice slightly. - Add the Egg
Beat 1 egg in a small bowl.
Once the porridge reaches a gentle boil, slowly drizzle in the beaten egg in a circular motion.
Do not stir immediately—let the egg set for about 30 seconds before gently mixing. - Serve & Enjoy!
Once the egg is soft and slightly set, remove from heat.
Serve warm in a bowl and enjoy!
Notes
- ✔ For a richer flavor: Use dashi stock instead of water for an authentic umami taste.
✔ For extra toppings: Add chopped scallions, shredded nori, or sesame seeds.
✔ For a heartier meal: Mix in leftover grilled fish, tofu, or vegetables.
✔ For a smoother texture: Simmer longer to break down the rice, creating a creamier consistency.
✔ For a cold relief remedy: Add a touch of grated ginger for warmth and healing benefits.