Brown Rice and Mushrooms in Clear Soup

Name: Brown Rice and Mushrooms in Clear Soup (Genmai Zousui)
Yield: Serves four
Cuisine: Japanese
Ingredients: 15 ml/1 tbsp sesame seeds; shichimi togarashi (optional); 1 litre/1¾ pints/4 cups second dashi stock, or the same amount of water and 20 ml/4 tsp dashi-no-moto; 600 g/1 lb 5 oz cooked brown rice (see Cook’s Tip); 60 ml/4 tbsp shoyu; 5 ml/1 tsp salt; 60 ml/4 tbsp sake; 2 large (US extra large) eggs, beaten; 115 g/4 oz fresh shiitake mushrooms, thinly sliced; 30 ml/2 tbsp chopped fresh chives

Genmai Zousui

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This is a good and quick way of using up leftover rice. In this hearty dish, known as Genmai Zousui, brown rice is used for its nutty flavour. Short grain Japanese or Italian brown rice, which can be found in health-food stores, are best for this recipe.

Ingredients

1 litre/1¾ pints/4 cups second dashi stock, or the same amount of water and

Asia
Japan
Fish course
Pescatarian
Leftovers

Method

Mix the dashi stock, sake, salt and shoyu in a large pan. Bring to the boil, then add the sliced shiitake. Cook for 5 minutes over a medium heat.
Add the cooked brown rice to the pan and stir gently over a medium heat with a wooden spoon. Break up any large chunks, and thoroughly warm the rice through.