Kani Zousui (蟹ぞうすい）: a porridge made by adding cooked rice and egg to the broth left over from nabe (japanese hot pot)
The above Kani Zousui was prepared for us at Kani Hon Ten@ Sapporo, Hokkaido, Japan after having a great crab hot pot.
What is the difference between zousui and okayu ( 粥) ?
Okayu is made by boiling uncooked rice, while zousui is made with steamed rice.
While I like okayu as well, zousui is especially great for making a meal out of left over broth, soup or nabe/hot pot stock.
Recipe:
Just heat the broth, and stir in about 1 part cooked rice for every 2 parts soup. I usually just eyeball it, and add rice until it’s the consistency of oatmeal porridge. Beat one egg and add it to the zousui while stirring. You can also include leftover meats or veggies as well. Let it come to a boil on medium heat, then serve!
