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Tamago Zosui (Egg Rice Soup)
Serves 2 · About 15 min
Leftover rice simmered in dashi and finished with egg. A gentle-tasting rice soup you can make even with cold rice.
① Prep the green onions and eggs→② Boil the dashi→③ Simmer the rice→④ Set with egg
What to buy
Eggs
Vegetables
Seasonings & dry goods
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How to make it
1
Prep the green onions and eggs
- Put the green onions on a cutting board and cut them 2–3 mm wide from the end (thin rounds)
- Crack 2 eggs into a small bowl and mix well with chopsticks until the whites are broken up
- If you want it less thick, put the rice in a colander and quickly loosen it under running water, then drain (this removes the stickiness)
How to tell it's doneThe green onions are cut, and the eggs are mixed to one even yellow.
2
Boil the dashi and season
- Put 500 ml water and 1 tsp dashi granules in a pot and set over medium heat
- When it boils, add 2 tsp soy sauce and 1/4 tsp salt
How to tell it's doneBig bubbles are rising all over, from the edge of the pot.
3
Add the rice and simmer
- Add the rice and break up the lumps with a ladle
- Turn to medium-low heat and simmer for about 3 minutes, stirring from the bottom now and then
- Taste it. If the flavor is weak, add salt a pinch at a time
How to tell it's doneNo lumps of rice are left, and the grains have soaked up the liquid and look plump.
Be carefulIf it simmers too long, the rice breaks down and gets mushy. Move on after about 3 minutes.
4
Pour in the eggs and let them set
- Turn to medium heat, and while the soup is bubbling, pour the eggs in a thin stream all around the pot
- Wait 20–30 seconds without touching
- When the edges of the egg start to set, stir in big strokes from the bottom 1–2 times with a ladle, cook about 20 seconds more, and turn off the heat
- Pour into bowls and top with green onions
ReadyThe egg is fluffy and set, and no clear, runny raw egg is left (it's cooked all the way through).
Be carefulIt's hot right after cooking. Eat it with a spoon, a little at a time, letting it cool.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It turned mushyThe rice simmered too long in step 3. Next time move on to the eggs after about 3 minutes. If the stickiness bothers you, rinse the rice in step 1.
The egg sank in clumps instead of fine strandsYou poured it where the soup wasn't boiling. Next time bring it to a bubble, then pour in a thin stream all around.
The flavor is weakAdd salt a pinch at a time, tasting each time.
It burns on the bottom of the potThe heat was too high, or you didn't stir. In step 3, use medium-low heat and stir from the bottom now and then.
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