Having a VERY RICE DAY cooking up this comforting Congee Recipe (jook)

By Yeung Man Cooking · 90 min

Ingredients

Instructions

1. Finely chop the garlic and onion. Peel the daikon and finely chop it.
2. Rinse the rice and drain it.
3. Heat a large stockpot over medium heat and add 2 tbsp avocado oil. Add the daikon, onion and garlic and sauté for 8-10 minutes.
4. Add the rice and sauté for a few minutes. Turn the heat to medium-high and add 2 cups water.
5. Stir in the miso paste and keep stirring until most of the water has evaporated.
6. Add 2 cups water and stir. When the porridge thickens again, add another 2 cups water and keep stirring. If it boils too hard, take the pot off the heat to stir.
7. Add another 2 cups water and keep stirring; a whisk speeds this up.
8. Add the shimeji mushrooms and 1 cup water. Stir and cook for 4-5 minutes. Cover the pot and set it aside.
9. Pat the extra firm tofu dry and mash it into a crumble with a fork.
10. Heat a nonstick pan over medium heat. Add the peanuts and toast for a couple of minutes, then add the white sesame seeds and toast for another minute. Set aside.
11. Return the pan to medium heat with a drizzle of avocado oil. Add the tofu and sauté for 3-4 minutes, then add the soy sauce and dark soy sauce and sauté for another 2-3 minutes. Mix the tofu with the peanuts and sesame.
12. Serve the congee topped with ginger sticks, chopped green onion, the tofu peanut crumble, a dash of soy sauce and chili oil.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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