Vegetarian Congee

下ごしらえ

材料

作り方

手順

1. 1

   Place the jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear.

   約2 分

   調理のヒント： Thoroughly rinsing the rice removes excess starch, which helps create a cleaner-tasting congee.

2. 2

   In a large pot or Dutch oven, combine the rinsed rice and the vegetable broth.

   約1 分

3. 3

   Bring the mixture to a rolling boil over high heat, stirring occasionally to prevent the rice from clumping.

   約7 分

4. 4

   Once boiling, add the sliced shiitake mushrooms and the julienned ginger for the base.

   約1 分

   調理のヒント： If you soaked dried mushrooms, you can add some of the flavorful soaking liquid to the pot for extra depth.

5. 5

   Reduce the heat to the lowest setting, cover the pot, and let it simmer gently for 60-75 minutes.

   約1 時間 15 分

   調理のヒント： Stir the congee every 15-20 minutes to prevent the rice from sticking to the bottom of the pot.

6. 6

   The congee is ready when the rice grains have mostly broken down and the consistency is thick and creamy.

   調理のヒント： If the congee becomes too thick for your liking, stir in a splash of hot water or broth to loosen it.

7. 7

   Turn off the heat and stir in the salt and ground white pepper.

   約1 分

8. 8

   Ladle the hot congee into serving bowls.

   約2 分

9. 9

   Top each bowl with sliced scallions, fried shallots, the remaining ginger for garnish, and optional cilantro leaves and soft-boiled egg.

   約2 分

10. 10

    Drizzle with soy sauce and toasted sesame oil just before serving.

    約1 分

    調理のヒント： For a gluten-free option, use tamari instead of soy sauce.