Tori Zosui | Warming Japanese Chicken Rice Soup

Prepare the ingredients: cut the chicken thigh fillets into thin, bite-sized strips. Finely grate the fresh ginger, thinly slice the shiitake mushrooms, and slice the spring onions, separating the white and green parts.

In a medium saucepan, bring the chicken stock to a boil. Add the grated ginger, soy sauce, and the white part of the spring onions, then add the chicken thigh fillets and sliced shiitake mushrooms. From the point of boiling, simmer over medium heat for 8-10 minutes until the chicken is completely tender.

Add the sushi rice to the simmering soup. Stir gently so the grains of rice separate, then simmer over low heat for another 4-5 minutes so the rice absorbs the rich, aromatic flavours of the broth without overcooking.