Comments on: Tori Zosui—Japanese Rice & Chicken Porridge

By: Guest Post – Sharing Cultural Foods with Family by La Fuji Mama — Savoring the Thyme Savoring The Thyme

Sat, 19 Jun 2010 00:45:13 +0000

[...] (onigiri) – Miso soup (you can put familiar ingredients like chicken and potatoes in the broth!) – Chicken and rice porridge (tori zosui) – Potstickers (gyoza) * If you’d like to read a wonderful book about a father and [...]

By: Fuji Mama (Rachael)

Fuji Mama (Rachael) — Sat, 30 Jan 2010 00:26:54 +0000

Kitchen Monki Dan– It very similar to jook!

By: Kitchen Monki Dan

Kitchen Monki Dan — Sat, 30 Jan 2010 00:00:52 +0000

looks like a version of ‘Jook’, a korean rice porridge my mom used to feed it to me as a kid when i was sick. she always threw in cloves of garlic as well so that it would help me get rid of any bug i had. ah, the memories.

By: Melanie (Kimono Reincarnate)

Melanie (Kimono Reincarnate) — Thu, 28 Jan 2010 11:42:49 +0000

Oh yum! This my favourite winter breakfast. Once it starts cooling down here, I now know how to make it (if I haven’t had nabe the night before).

By: the lacquer spoon

the lacquer spoon — Thu, 28 Jan 2010 05:50:57 +0000

My family loves Tori Zosui to finish up a hotpot dish, utilising chicken wings for the broth :)

By: B. Cunningham

B. Cunningham — Wed, 27 Jan 2010 23:11:06 +0000

I just made this tonight with leftover roast pork, and doctored it up with a little cinnamon, curry, garlic, and soy sauce (instead of salt). Delicious!

By: Diana@Spain in Iowa

Diana@Spain in Iowa — Wed, 27 Jan 2010 17:24:06 +0000

This looks so good. Porridge, so comforting!

By: zurin

zurin — Wed, 27 Jan 2010 14:34:35 +0000

porridge is so comforting altho I never grew up on it. strange but true. seeing yours I mvery inclined to have a bowl tomorrow! :))

By: Tiny Urban Kitchen

Tiny Urban Kitchen — Tue, 26 Jan 2010 22:12:34 +0000

I love porridge – from all different cultures! I’m not sure if I’ve ever tried the Japanese version, come to think of it. But I just bought a huge pack of kombu, so maybe it’s time to try! And that photo makes me want some NOW!

By: The Cooking Ninja

The Cooking Ninja — Tue, 26 Jan 2010 16:25:41 +0000

My mom usually cook the porridge using dried anchovies as based for broth, then she would add coriander & spring onion with some fried shallots n its oil. But we also do cook the bland type of porridge when we are sick. :)