This super-savoury and comforting rice porridge is now part of my cosy Sunday dinner repertoire. Swap the egg for some crunchy fried tofu for a vegan option.
Serves: 4
INGREDIENTS
6 dried shiitake mushrooms
2 cups boiling water
2 tablespoons neutral oil eg rice bran
2 cloves garlic, thinly sliced
1 cup medium-grain white rice
1 litre vegetable stock
3 spring onions, trimmed
1 cup oyster or brown mushrooms, sliced
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon black vinegar
To serve
4 soft-boiled or poached eggs
1 tablespoon chilli flakes
flaky sea salt
METHOD
Place the shiitake mushrooms and boiling water in a bowl and leave the mushrooms to soak for 15 minutes, then slice thinly. Reserve the soaking liquid.
Heat 1 tablespoon of the oil in a large pot and fry the garlic for 4-5 minutes over a low heat. Add the rice and stir to coat the grains in oil and garlic. Add the shiitake mushrooms, their soaking liquid and the vegetable stock and bring to a simmer. Cook, stirring regularly, for 30-40 minutes until the rice reaches a porridge-like consistency. While the congee cooks, you can prepare the oyster mushrooms and spring onions.
Char the spring onions in a dry sauté pan over a high heat until they start to blacken and become soft. Remove from the heat and slice into 1cm pieces.
Heat the remaining oil in a small pan and fry the oyster mushrooms, ginger, soy sauce and black vinegar over a medium heat for 2-3 minutes.
To serve: Top the congee with eggs, mushrooms, spring onions and a sprinkle of chilli flakes and sea salt.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!