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.
The Chinese are famous for a similar dish, congee which is normally simmered for hours and has a much stickier texture. All very comforting dishes. Serve with some pickled vegetables on the side.
- ½ lb. salmon filet; thinly sliced
- 1 TB Aloha shoyu
- 1 ½ 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
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.
Serve immediately. Serves 4-6.