Instructions: Base: Soak the konbu and shiitake in the 4 to 5 cups water for 10 minutes in a saucepan, then partially cover and cook for 15 to 20 minutes, or until the shiitake is completely tender. Remove the shiitake and either reserve for another dish, or slice and return to the stock.

Broth: Add the oyster mushrooms to the broth and simmer for 2 to 3 minutes. Add the carrots, rice, and sea salt; cover and simmer for 10 to 15 minutes, stirring occasionally. Add the soy sauce, simmer for another 3 to 4 minutes, and adjust the sea salt, to taste. Pour into individual bowls and top with the sliced scallions. Serve immediately.

"1570670722 Paper"

NOTES : Zosui is the Japanese version of risotto, a brothy concoction of rice and tasty tidbits of vegetables, mushrooms, and seasonings. Although homey and simple, it is quite satisfying and a great way to use leftover rice from the day before.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.