There’s something comforting about a warm bowl of Chicken Zosui , especially on a chilly day. Growing up, my mom would always make a pot of this when any of us were feeling under the weather. It’s like a hug in a bowl, combining savory dashi broth with hearty rice and tender chicken pieces. Now, I’ve passed down this tradition to my kids, and it’s become a family favorite. It’s a simple yet satisfying dish that brings a little warmth to any evening. You might also want to try our honey garlic chicken recipe .
Why you’ll love this recipe
Chicken Zosui is perfect because it’s light yet filling, and it’s incredibly forgiving if you need to make substitutions. It can easily be prepared on a busy weeknight, and the ingredients are versatile enough to accommodate whatever you have in your pantry. The combination of soy sauce, ginger, and mushrooms enriches the dish with lovely umami flavors. Plus, it’s a one-pot meal, which means fewer dishes to wash later!
Ingredients
- 150 g boneless chicken thigh, skin-on
- 1 tsp cooking oil
- 400 ml dashi stock
- 1 tbsp sake
- 200 g cooked Japanese short-grain rice
- ¼ Japanese leek (naganegi), white part diagonally sliced
- ½ carrot, julienned
- 2 fresh shiitake mushrooms, thinly sliced
- 100 g enoki mushrooms, roots removed
- 15 g ginger root, grated
- 3 tbsp Japanese light soy sauce (usukuchi shoyu)
- 2 eggs
- Finely chopped green onions
- Kizami nori (shredded nori)
- Japanese chili powder (shichimi togarashi)
- Toasted sesame oil
Step-by-step instructions
- Peel the skin off of the chicken thigh, cut the meat into small pieces and the skin into bite-sized pieces.
- Add cooking oil to a cold pan. Stretch out the chicken skin and place it flat on the oil. Heat on low/medium-low to render out the fat until golden and crispy on both sides.
- Remove the crispy skin from the pan and place it on a piece of kitchen paper to absorb excess oil. Set aside.
- Add the rendered chicken fat, dashi stock , and sake to a pot and bring to a boil over medium-high heat. Once boiling, lower the heat and add the chicken thigh.
- Place cooked Japanese short-grain rice in a bowl, fill it with cold water, and swish it around to remove excess starch. Drain through a sieve or colander.
- When the chicken pieces are no longer pink, add rice, carrot, Japanese leek, shiitake mushrooms, enoki mushrooms, ginger root, and soy sauce.
- Once the carrots are slightly softened, set a timer for 5 minutes. During this time, crack eggs into a small bowl and whisk.
- After 5 minutes, pour the whisked egg around the pot and set a timer for 30 seconds. When the time is up, turn off the heat and dish up.
- Garnish with crushed chicken skin, green onions, kizami nori, Japanese chili powder, and a dash of toasted sesame oil. Enjoy!
Recipe tips & variations
This Chicken Zosui is exceptionally versatile—feel free to mix things up! If you don’t have dashi stock on hand, you can substitute with chicken or vegetable broth. If you’re looking for more greens, try adding spinach or bok choy in the last few minutes of cooking. For those who love spice, increase the amount of Japanese chili powder. You can also swap the chicken for tofu if you’re looking for a vegetarian version.
Storage & reheating
Chicken Zosui is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to two days. When it comes to reheating, gently warm the soup on the stove over low heat. Stir occasionally to ensure even heating. If it’s too thick, feel free to add a splash more broth or water to reach your desired consistency.
FAQs
Can I use brown rice instead of white rice?
Yes, brown rice will work, but you’ll need to adjust the cooking time as it takes longer to soften than white rice.
Can I omit the sake?
Absolutely, if you prefer not to use sake, you can skip it. The dish will still be flavorful without it.
Is there a substitute for Japanese chili powder?
If you don’t have Japanese chili powder, a pinch of cayenne pepper or red pepper flakes will add a similar heat.
Recipes you may like
If you loved this Chicken Zosui , you might also enjoy these dishes. Check out our ground chicken recipes , or perhaps the flavorful churu chicken amarillo recipe for a taste of something different. Don’t forget our honey garlic chicken recipe for another easy weeknight meal idea.
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Chicken Zosui Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: gluten-free
Description
Comforting Chicken Zosui, a warm bowl combining savory dashi broth with hearty rice and tender chicken pieces.
Ingredients
- 150 g boneless chicken thigh, skin-on
- 1 tsp cooking oil
- 400 ml dashi stock
- 1 tbsp sake
- 200 g cooked Japanese short-grain rice
- 1/4 Japanese leek (naganegi), white part diagonally sliced
- 1/2 carrot, julienned
- 2 fresh shiitake mushrooms, thinly sliced
- 100 g enoki mushrooms, roots removed
- 15 g ginger root, grated
- 3 tbsp Japanese light soy sauce (usukuchi shoyu)
- 2 eggs
- Finely chopped green onions
- Kizami nori (shredded nori)
- Japanese chili powder (shichimi togarashi)
- Toasted sesame oil
Instructions
- Peel the skin off of the chicken thigh, cut the meat into small pieces and the skin into bite-sized pieces.
- Add cooking oil to a cold pan. Stretch out the chicken skin and place it flat on the oil. Heat on low/medium-low to render out the fat until golden and crispy on both sides.
- Remove the crispy skin from the pan and place it on a piece of kitchen paper to absorb excess oil. Set aside.
- Add the rendered chicken fat, dashi stock, and sake to a pot and bring to a boil over medium-high heat. Once boiling, lower the heat and add the chicken thigh.
- Place cooked Japanese short-grain rice in a bowl, fill it with cold water, and swish it around to remove excess starch. Drain through a sieve or colander.
- When the chicken pieces are no longer pink, add rice, carrot, Japanese leek, shiitake mushrooms, enoki mushrooms, ginger root, and soy sauce.
- Once the carrots are slightly softened, set a timer for 5 minutes. During this time, crack eggs into a small bowl and whisk.
- After 5 minutes, pour the whisked egg around the pot and set a timer for 30 seconds. When the time is up, turn off the heat and dish up.
- Garnish with crushed chicken skin, green onions, kizami nori, Japanese chili powder, and a dash of toasted sesame oil. Enjoy!
Notes
- This Chicken Zosui is exceptionally versatile—feel free to mix things up!
- If you don’t have dashi stock on hand, you can substitute with chicken or vegetable broth.
- If you’re looking for more greens, try adding spinach or bok choy in the last few minutes of cooking.
- For those who love spice, increase the amount of Japanese chili powder.
- You can also swap the chicken for tofu if you’re looking for a vegetarian version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg