Rice Porridge with Miso (Miso-Zosui)
- 300g cooked rice
- 400ml dashi
- 2 tbsp red miso
- 1/2 leek
- 2 shiitake mushrooms
- 2 eggs, lightly beaten
- Place the rice in a sieve, and rinse lightly in cold water, then drain well. De-stem the mushrooms and cut into 3mm pieces. Slice the leek diagonally, into 1cm pieces.
- Boil the dashi in a pan. Dissolve the miso into it and add the leek and mushrooms. Simmer for 3 minutes. Add the rice and bring to the boil again.
- Just before removing the pan from the heat, add the eggs, and stir quickly.