Brown Rice And Miso Congee With Kimchi, Corn And Furikake
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Brown Rice And Miso Congee With Kimchi, Corn And Furikake
Ingredient
Congee
200g brown rice
1tbs vegetable oil
1/2 brown onion, finely diced
3 garlic clove, finely sliced
1L vegetable stock
1 tbs white miso
15ml soy sauce
5ml sesame oil
Garnish
Fried eggs
1 cob of corn, corn taken off the cob
1 tbs toasted sesame seeds
1 handful kimchi
1 toasted nori sheets
Method
Heat the vegetable oil in a medium-sized saucepan over a medium to high heat on the stove.
Sweat down the brown onion and garlic until it becomes translucent.
Add the rice to the pan and toast off, continuously stirring for a couple of minutes. Then add the stock to the pan.
Bring the rice to a boil and them cook out for about an hour, making sure the mixture doesn’t stick to the base of the pot. You want the rice to be overcooked and gluggy.
Before serving, season the congee with the miso, soy and sesame oil.
To plate, place the congee base into a bowl. Top with the fried egg, raw corn kernels, kimchi, toasted sesame seeds and crushed toasted nori sheets.
Recipe by Andy Allen
