00:00Hi, I'm Yuto and today I'm going to show you how to make a comforting Japanese rice
00:05soup called Zosui.
00:06Let's get started.
00:08I'm making a chicken version today so first take a boneless chicken thigh and peel off
00:13the skin.
00:14We will use the skin in the recipe so don't throw it away.
00:19Cut the chicken into bite-sized pieces.
00:21The thigh is about 300g but you only need 150g so you can save the leftover for another
00:27dish or even just double this recipe if you like.
00:32Next take a cooking pot and heat on medium low with 1tsp of cooking oil.
00:37This is a one pot dish so make sure it's big enough for the other ingredients later.
00:44Now this step is my secret to making the ultimate chicken Zosui.
00:48We're going to render the chicken fat, place it down flat and sprinkle it with black pepper
00:53and now all we need to do is wait until it's golden and crispy.
00:59Don't be tempted to turn up the heat.
01:01We need to cook it slowly so that the fat renders out which will add so much flavour to the
01:07soup.
01:08Flip it over occasionally to brown both sides evenly and prevent burning.
01:13Ok this looks great so take it out and place it on kitchen paper to absorb the excess oil.
01:20We will use this crispy chicken skin as a topping at the end.
01:24Now let's start making the soup.
01:26Pour 400ml of dashi stock and tablespoon of sake into the pot.
01:33We're just going to bring this to a boil over medium high then reduce it to medium low to
01:40maintain a simmer.
01:41Add the chicken thigh and mix it around.
01:50While that cooks we're going to prepare the rice.
01:53Place a sieve over a bowl of cold water, add the rice and wash it to release the excess starch.
01:59This recipe uses 200g of cooked rice.
02:03It can be leftovers or freshly cooked whatever you have available but it needs to be cooked
02:08in advance.
02:14Now lift the sieve up and add the rice to the pot.
02:23Next add half carrot, 30g of Japanese leek, 2 siutake mushrooms, 100g of enoki mushrooms, 15g of
02:37grey ginger and 3 tablespoons of light soy sauce.
02:41If you don't have light soy sauce you can use dark soy sauce instead but you will need
02:46to increase the amount a little bit or add a little salt to achieve a similar saltiness.
02:52Mix it around and once the carrots start to soften up, set a timer for 5 minutes.
02:58Since everything is cut thin or small, 5 minutes is a good amount of time to make the vegetables
03:05tender yet still have a bit of crunch.
03:08While we wait, crack two eggs into a bowl and whisk them until combined.
03:15Once 5 minutes have passed, pour the egg into the pot and wait 30 seconds before giving it
03:21a light mix.
03:32And then turn it off the heat.
03:35You can spoon it straight into the serving balls like this.
03:43I like to garnish it with chopped green onions, shredded nori and crush the chicken skin from
03:52earlier to make a crunchy topping.
03:55A sprinkle of shimi togarashi is a great way to add a hint of heat and even though I forgot
04:01this time, I also love this dish with a drizzle of toasted sesame oil.
04:06Anyway, that's it, delicious, warming and comforting Japanese chicken sauce.
04:11And great news, I've launched a free mobile app that makes following along with my recipes
04:16even easier.
04:17It's the perfect kitchen companion after watching my videos.
04:20You can access step-by-step instructions right on your phone while you cook.
04:24The download link is in the description below.
04:28Thanks so much for watching, if you want to know more about this recipe, you can find all
04:32good info on my blog, I've put the link on the screen.
04:35You can also find more similar recipe videos in my chicken recipe playlist on the screen.
04:41Hope see you in the next video.
04:42Take care.
04:43Here we go.
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