Serves 4
Ingredients
1 teaspoon vegetable oil
2 cloves of garlic, thinly sliced
1-inch piece ginger, thinly sliced
Half a cup dried shiitake mushrooms (soak in hot water for 20 minutes in advance)
1 cup long-grain brown rice, rinsed (!) and drained
9 cups brewed earl grey tea
2 tb brown miso paste
Salt or soy sauce
Black pepper
1 tin PYSCIS Beauty Sardines
Spring onions (chopped)
Pickled red onions
Instructions
- Heat the oil in a large pot over medium heat. Sauté the garlic and ginger until fragrant.
- Add the rice, tea, and miso paste and bring to a boil, then reduce the flame and let simmer (stirring occasionally to prevent the rice from sticking to the bottom) for about an hour.
- If a thicker consistency is desired, continue cooking, if a more soupy consistency is preferred, add more liquid.
- Season to taste with salt or soy sauce and pepper. Serve hot with the beauty sardines, garnishes, and condiments of your choice.
- Congee may be refrigerated for a few days, but the consistency will become thicker. Add more water or stock when reheating.