Seaweed dashi congee with sardines
This dish is very comforting and perfect for cold weather or when feeling sick. This rice porridge is made with seaweed dashi and is made savory with the addition of sardines. All the garnishes are crunchy to contrast the porridge.
Processed seafood used
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岩手産生わかめ500g
有限会社コタニ(岩手県)
詳しくはこちら
Processed seafood used
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JonJon
Jonathan Ho. After studied Chemistry in college, quickly fell in love with cooking. He has been cooking professionally for almost 10 years, ranging from fast casual to fine dining. Currently he's working as a private chef.
- Servings
- Serving 3-4
- Cooking time
- 20 min
- Total servings
- Serving 3-4
- Cooking time
- 20 min
Ingredients
- Water
- 2200g
- Wakame
- 50g
- Onion
- 1/2 count
- Fish sauce
- 25g
- Rice
- 250g
- Sardine
- 1 can
- Okura
- 5 ea
- Sugar
- 20g
- Salt
- 5g
- Water
- 65g
- White vinegar
- 25g
- Cilantro stems(thinly sliced)
- Lime, Chili oil, Fried shallots, Purpul shiso leaf
- optional
Directions
- Add 2200g water, ½ small onion into a pot and boil.
- Strain into another pot and add 250g uncooked rice. Heat under medium heat, stirring to prevent bottom from burning.
- Continue to heat until rice is cooked and desired texture. Add water if needed. Season with ~25g fish sauce or until desired saltiness. Add wakame.
- While congee is cooking, add 20g sugar, 5g kosher salt, 65g water, and 25g white vinegar into a bowl and mix until sugar and salt are dissolved. Add the sliced okra into this mixture.
- For garnish, cut cilantro stems thinly and cut wedges of lime.
- To serve, plate the congee in a bowl then add sardines on top. Garnish with pickled okra, fried shallots, Chinese fried doughnut stick, cilantro stems, lime, purple shiso leaf and chili oil.