Ginger Congee

Name: Ginger Congee
Ingredients: 6 oz. fresh ginger, cut into small coins; 4 green onions, coarsely chopped; 6 dried shiitake mushrooms; 2 cloves garlic, peeled and sliced; 3 Tbs. mirin; 1 cup short-grain rice, such as Arborio; 4 green onions, finely chopped, for garnish; Low-sodium soy sauce, optional; Diced baked Asian-style tofu, optional Toasted sesame oil, for garnish; Pickled ginger slices, for garnish

10 ingredients

11 steps

Ingredients

6 oz. fresh ginger, cut into small coins
4 green onions, coarsely chopped
6 dried shiitake mushrooms
2 cloves garlic, peeled and sliced
3 Tbs. mirin
1 cup short-grain rice, such as Arborio
4 green onions, finely chopped, for garnish
Low-sodium soy sauce, optional
Diced baked Asian-style tofu, optional Toasted sesame oil, for garnish
Pickled ginger slices, for garnish

Directions

1

To make Broth: Combine ginger, green onions, shiitake mushrooms, garlic, mirin, and 10 to 12 cups water in large pot, and bring to a boil.
2

Season with pepper, reduce heat to medium-low, and simmer 30 minutes.
3

Strain Broth, and discard all solids except shiitake mushrooms.
4

(You should have 81/2 cups broth.)
5

Thinly slice shiitake mushrooms,
6

and set aside.
7

To make Congee: Place rice and Broth in large pot, and bring to a boil.
8

Reduce heat to low, and simmer, covered, 11/2 to 2 hours, or until rice is very soft and porridge-like.
9

Remove from heat, and let stand 10 minutes to thicken.
10

To serve: Spoon Congee into serving bowls.
11

Let each person season Congee with green onions, soy sauce, diced baked tofu, sesame oil, and pickled ginger slices as desired.