| 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 |
Directions
| 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. | |
Tips and Pointers
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.
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Used in this recipe!
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.
http://en.shiino.co.jp/recipe/detail.php?no=79