Zōsui (Japanese Rice Porridge from Leftover Broth)

Ingredients

• 500 ml leftover ramen or dashi broth, warm, preferably from previous ramen service
• 150 g cooked white rice, warm, in one portion
• 1 egg, room temperature
• 30 g scallions, white and light green parts, thinly sliced on bias
• 20 g ginger, fresh, thinly julienned
• 30 g chāshū or leftover cooked protein, shredded
• 10 ml soy sauce, shoyu
• 5 ml mirin, hon-mirin
• 5 ml sesame oil, toasted
• 2 g sea salt
• 1 sheet nori, toasted seaweed, cut into thin strips
• 5 g shichimi togarashi, or Aleppo pepper

Method

1. 1
   Bring the warm leftover ramen or dashi broth to a gentle simmer in a medium saucepan over medium heat; taste and adjust seasoning with soy sauce, mirin, and sea salt as needed.
2. 2
   Place warm cooked rice in two deep bowls, pressing gently to form a loose mound in the center.
3. 3
   Crack the egg into a small bowl and beat gently with a fork until the yolk and white are just combined.
4. 4
   Pour the simmering hot broth slowly over the rice in both bowls, allowing it to absorb gradually; the rice should be moistened and begin to soften into a porridge-like consistency.
5. 5
   Drizzle the beaten egg in a thin stream over the center of each bowl while stirring gently with chopsticks; the residual heat will cook the egg into silky ribbons throughout the rice.
6. 6
   Scatter the sliced scallions, julienned ginger, and shredded chāshū evenly over each bowl; drizzle with sesame oil and scatter nori strips over the top.
7. 7
   Finish with a light pinch of shichimi togarashi on each bowl; serve immediately while the broth is still steaming hot.
8. 8
   Eat with a spoon, allowing the soft rice and warm broth to be consumed together as a comforting, loose porridge.