First, rinse the steamed rice with water, removing the gooey film. This will keep the soup from getting thick and make the texture more palatable.
Strain the rice with a mesh strainer.
Next, chop the root ends of the garlic chives into fine pieces.
Cut the leaves into 2cm (0.8") pieces.
Break the egg white first so that you can easily beat the egg in a bowl. Be careful not to over-beat the egg otherwise the silky texture will be lost.
Now, let’s make the Zosui. In an earthen pot or heavy gauge pot, combine the dashi stock, soy sauce and the salt. Lightly stir the mixture and turn on the burner.
When it begins to boil, add the rinsed, steamed rice and distribute it in the stock.
Then, add the sliced shiitake mushroom and shredded carrot.
Lightly simmer and remove the foam.
Add the chopped garlic chives.
When the chives warm up, gradually pour in the egg using a circular motion.
And turn off the burner.
Place the earthen pot onto a trivet and it is ready to serve.
Enjoy the zosui before the rice becomes soggy.
The dish is easily digested so this is a perfect midnight snack or a suitable food when you are recovering from a cold.
You can also use udon noodles instead of the steamed rice.