sake zousui dazooo(sui).
This post is for Jin. Incidentally, she was eating instant Zousui (rice porridge) the other day, and mentioned how she wanted to know how to make it from scratch. Well, there is really nothing to know (dump rice in broth?), but here goes…
(Jin has also officially declared herself “#1 KKwac! fan” - and she deserves it. I’ve never gotten a “I’m so excited about your blog I think I’m going to –m!!”…but hey, I’ll take it.)
SAKE ZOUSUI aka SALMON RICE PORRIDGE.
Ingredients: (2 Servings)
½ lbs sockeye salmon fillet
1 cup rice (brown rice, leftover rice from take-out, etc…)
2 cups water
2 tsp dashi
1 tsp soy sauce
2 tbs cooking sake
½ tsp salt
2 cups napa cabbage, sliced
2 shiitake mushrooms, sliced
½ cup scallions
1 tbs toasted sesame seeds
1 egg
Salt the salmon fillet, cook in a pan, and set aside. Put all liquid ingredients in a sauce pan. Once it comes to a boil, add the vegetables and salmon (remove meat from skin and bones). Finally, add the cooked rice - I used a combo of barley and brown rice, but you can use any grain of your choice. Pour the egg in, cook for another 2 min or so, then garnish with scallions and sesame seeds.
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Must’ve been on crack…….oddly catchy and very informative:
- mp3: The Chemical Brothers - The Salmon Dance (feat. Fatlip) (Right Click to Download)
