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

Ingredients

• 5 cloves Garlic (finely chopped)
• 1 medium Onion (finely chopped)
• 200 g Daikon Radish (peeled and finely chopped)
• 1 cup Long Grain Rice (rinsed and drained)
• 2 tbsp Avocado Oil (for sautéing)
• 8 cups Water (divided)
• 2 tbsp Miso Paste (white or yellow miso)
• 150 g Shimeji Mushrooms (cleaned)
• 200 g Extra-Firm Tofu (pat dry and crumble)
• 0.5 cup Peanuts (unsalted, toasted)
• 2 tbsp White Sesame Seeds (toasted)
• 1 tbsp Soy Sauce (regular)
• 1 tbsp Dark Soy Sauce (adds color)
• 2 stalks Green Onions (finely chopped)
• 1 thumb Fresh Ginger (thinly sliced for garnish)
• 1 tbsp Chili Oil (optional, for drizzling)

Instructions

1. Prepare aromatics

   Finely chop 5 cloves garlic, 1 medium onion, and peel then finely chop 200 g daikon radish.

   Time: PT5M

2. Rinse rice

   Measure 1 cup long‑grain rice, rinse under cold water until the water runs clear, then drain.

   Time: PT2M

3. Sauté garlic and onion

   Heat 2 tbsp avocado oil in the stock pot over medium heat. Add the chopped onion and garlic and sauté for 8–10 minutes until fragrant and softened.

   Time: PT9M

   Temperature: medium

4. Toast rice

   Add the rinsed rice to the pot and stir‑fry for about 3 minutes until the grains become slightly translucent and emit a nutty aroma.

   Time: PT3M

   Temperature: medium

5. Add first water and miso

   Increase heat to medium‑high, pour in 2 cups water, add 2 tbsp miso paste, and stir until the miso dissolves and most of the water evaporates.

   Time: PT5M

   Temperature: medium-high

6. Add second water

   Add another 2 cups water, bring to a gentle simmer, and stir occasionally for about 10 minutes until the mixture thickens.

   Time: PT10M

   Temperature: medium

7. Add third water

   Add the final 2 cups water, continue stirring for about 5 minutes until the congee reaches a creamy consistency.

   Time: PT5M

   Temperature: medium

8. Cook shimeji mushrooms

   Stir in 150 g shimeji mushrooms and 1 cup water, simmer for 4–5 minutes until the mushrooms soften.

   Time: PT5M

   Temperature: medium

9. Rest congee

   Place a lid on the pot, turn off the heat, and let the congee sit while you prepare the toppings.

   Time: PT5M

10. Crumble tofu

    Pat dry the 200 g extra‑firm tofu with paper towels, then crumble it with a fork in a bowl.

    Time: PT2M

11. Toast peanuts

    In a non‑stick pan over medium heat, add ½ cup peanuts and toast for 2 minutes until golden, then set aside.

    Time: PT2M

    Temperature: medium

12. Toast sesame seeds

    In the same pan, add 2 tbsp white sesame seeds and toast for 1 minute until fragrant, then set aside.

    Time: PT1M

    Temperature: medium

13. Saute tofu crumble

    Add a drizzle of avocado oil to the pan, then add the tofu crumble and sauté for 3–4 minutes until lightly browned.

    Time: PT4M

    Temperature: medium

14. Season tofu

    Stir in 1 tbsp soy sauce and 1 tbsp dark soy sauce, continue cooking for 2–3 minutes until the tofu absorbs the flavors.

    Time: PT3M

    Temperature: medium

15. Combine tofu and peanuts

    Mix the toasted peanuts (and sesame seeds) into the seasoned tofu crumble.

    Time: PT1M

16. Prep garnish

    Finely chop the green onions and thinly slice the fresh ginger.

    Time: PT2M

17. Plate and garnish

    Ladle the hot congee into bowls, top with the tofu‑peanut crumble, sprinkle toasted sesame seeds, add green onions and ginger slices, drizzle soy sauce if desired, and finish with a drizzle of chili oil.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g