Jiko-bo’s Traveling Miso Rice Porridge (Zosui)

• •1 cup White rice (approx. 40cc)
• •280 ml Water
• •2 g Dried daikon radish leaves
• •3 slices Dried daikon radish (thick slices)
• •2 tsp Miso paste (preferably salty red miso)

Instructions

1. 1

   Combine the rice, water, dried daikon leaves, and dried daikon slices into a small pot or outdoor mess tin.

2. 2

   Bring the mixture to a boil over high heat.

3. 3

   Once boiling, reduce the heat to low and simmer gently for about 15 minutes, or until the rice has absorbed most of the water and becomes soft and porridge-like. Stir occasionally to prevent sticking.

4. 4

   Remove from heat and stir in the miso paste until it is completely dissolved and evenly incorporated.

5. 5

   Serve hot and enjoy immediately. For an authentic experience, enjoy it outdoors!

Chef's Tips

• 💡Adjust the amount of dried daikon leaves and slices to your preference. If you prefer a stronger daikon flavor, you can add a little more.
• 💡The type of miso paste can significantly affect the flavor. Red miso offers a richer, saltier, and more robust taste, while white miso is milder and sweeter. Experiment to find your favorite!
• 💡For an even richer broth, you can add a small pinch of dashi powder along with the water at the beginning of cooking.