1. I usually use just egg and chopped shallots to make a very plain zosui like this. This is because I already had all kinds of vegetables, meat and seafood in yosenabe.
But if you are like my son who wants more ingredients in zosui, you could either reserve some yosenabe ingredients or add freshly prepared ingredients such as mushrooms, tofu (cut into small dice), julienned carrots.
If you are adding extra ingredients, you need to cook them before adding rice.
2. The amount of soup left over from yosenabe varies depending on how the yosenabe was cooked and eaten. If you don’t have enough soup stock left, you can add water and adjust the flavour with salt.
3. I used only carrots and shiitake mushrooms, but you can use different ingredients, even add chicken or seafood if you like.
Chicken should be cut into small bite size pieces. You can even dice it into smaller sizes. If adding fish, I would recommend using fillets with the skin on, cut into bite size pieces.
4. Please refer to Home Style Japanese Dashi Stock. You can also use instant dashi stock for this. Please follow the instructions on the packet of the instant dashi for the ratio of water and instant stock.
5. If you use a measuring cup or a bowl with a pour spout on it, you can spread the egg evenly. Try to draw swirls on the surface.
If you don’t have a cup/bowl with a spout, attach a pair of chopsticks or a fork to the rim of the bowl and tilt the bowl to let the egg flow along the chopsticks/fork.
6. The cooking time here depends on the type of pot you are using, strength of heat and your preference as to how much the egg should be cooked.
If you are using a clay pot (donabe), like in my photo, you hardly need to cook it before turning off the heat as it continues to cook after turning the heat off for a long time. With my donabe, I place the lid on after adding the egg and turn off the heat.