Shuto and Ginger Congee 動画レシピ
| 1 Serving | |
| Porridge of your preferred consistency | 180g (about one rice bowl) |
| Japanese-style soup stock (dashi) | 1 tbsp |
| Tuna Shuto | 1 tbsp (or slightly less) |
| Grated ginger | To taste |
| Scallions (finely chopped) | 1 tbsp |
作り方
1
Pour Japanese style dashi (soup stock) over rice to make congee. (Alternatively, dashi can be used in the rice cooker.)
2
Add Shuto to the centre of the porridge then garnish it with ginger and chopped scallions.
コツ・ポイント
Granulated broth dissolved in hot water can be used as alternative to dashi! This congee is a Japanese-style ‘Okayu’ rice porridge. It is a light, comforting meal that is easily digestible. Adding Shuto to the congee enhances the flavour and enjoyment.
このレシピで使用しています！
Tuna Shuto
Maguro (tuna) Shuto is made by salting and aging rare parts of these fish over a long period of time. Taking advantage of this long-term aging process, these ‘Japanese anchovies’ have a deep flavour and can be used as a main ingredient or a secret ingredient in many dishes. It can be used as a simple snack by putting it on cream cheese, a perfect match for pizza, or an exquisite sauce by adding it to olive oil or butter.