A porridge hubby will eat...
"Porridge are for those who are sick." My husband would tell me. I love porridge. It can be a daily staple. But not for dear. He needs his meat, and vege, not so much potato either. But today, while checking for a good rice soup recipe, I chanced upon the idea of Zosui (Rice and Soup).
Here's my amended version...a native might read it and wag the finger...
Simple dashi (stock)- cheat's version
1 piece of postcard size kombu
1 pack of 3g bonito flakes
4 pieces of dried mushroom, lightly rinsed
8 cups of water
Put everything in a crock pot and put it on low for 6 hours, or leave it overnight to soak. (The excess stock can be kept up to 3 days and used as a base for your noodles, etc).
Simple Egg Zosui (serves 2)
3/4 cup of rice
4 cups of dashi
1/2 stick of medium carrot, finely diced
2 eggs (seasoned with a dash of mirin, soya sauce & pepper)
salt to taste
chinese parsley to garnish
* blanched leafy vegetables, eg, spinach, chard, etc
* enoki mushrooms
* ginger, finely julienned
Optional
* fried small anchovies
*furikake with dried anchovies
Put the rice, dashi and carrots to boil in a pot to boil under low fire, stirring often till rice is soft.
Add the seasoned egg when it is boiling, then slowly stir it. It will be in strands. Then add in the enoki mushrooms, followed by parsley, give it a stir. Adjust the taste, or can even add some mirin or ginger strips in.
Turn off the fire.
Garnish with the blanched leafy vege & some fried small anchovies, or furikake.
Notes:
(I put mine in a rice pot with the cover slightly opened, and leave it for about 20 minutes. Then stir in the egg. Turn off the fire once egg is cooked, then garnish with optional ingredients.)
If the porridge is too thick, you may add half a cup dashi at a time till the texture is to your preference.
Hubby ate it, and for once, asked for seconds. hmmm. Hence the record here on blogger, so I wont forget how to make it. ;P
Here's my amended version...a native might read it and wag the finger...
Simple dashi (stock)- cheat's version
1 piece of postcard size kombu
1 pack of 3g bonito flakes
4 pieces of dried mushroom, lightly rinsed
8 cups of water
Put everything in a crock pot and put it on low for 6 hours, or leave it overnight to soak. (The excess stock can be kept up to 3 days and used as a base for your noodles, etc).
Simple Egg Zosui (serves 2)
3/4 cup of rice
4 cups of dashi
1/2 stick of medium carrot, finely diced
2 eggs (seasoned with a dash of mirin, soya sauce & pepper)
salt to taste
chinese parsley to garnish
* blanched leafy vegetables, eg, spinach, chard, etc
* enoki mushrooms
* ginger, finely julienned
Optional
* fried small anchovies
*furikake with dried anchovies
Put the rice, dashi and carrots to boil in a pot to boil under low fire, stirring often till rice is soft.
Add the seasoned egg when it is boiling, then slowly stir it. It will be in strands. Then add in the enoki mushrooms, followed by parsley, give it a stir. Adjust the taste, or can even add some mirin or ginger strips in.
Turn off the fire.
Garnish with the blanched leafy vege & some fried small anchovies, or furikake.
Notes:
(I put mine in a rice pot with the cover slightly opened, and leave it for about 20 minutes. Then stir in the egg. Turn off the fire once egg is cooked, then garnish with optional ingredients.)
If the porridge is too thick, you may add half a cup dashi at a time till the texture is to your preference.
Hubby ate it, and for once, asked for seconds. hmmm. Hence the record here on blogger, so I wont forget how to make it. ;P
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