Congee

Temple cuisine

   Sumi Saikawa

"The essence of Shojin ryori (temple cooking) to your table.
shojin-ryori.com.au"

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Many people consider “congee is for unwell person”, but in temple cuisine, it is considered to have various benefits including increase energy, protect from cold, easy to digest and low impact to body.

Preparation:
20 mins
Cooking time:
30 mins
Servings:
2
Calorie:
100 kcal

*Australian 1cup=250ml, 1Tbsp=20ml, 1 tsp=5ml

Ingredients

1:Rice … 1/2 cup

2:Water … 4 1/2 cups

Sesame seeds with salt … sesame seeds 20g, salt 1 tsp

Method:

 

01Place rice in a bowl, pour plenty of water (not listed), stir about 20 times and discard the water immediately. Repeat 2 ~ 3 times.

02Place rice, water and a pinch of salt in a pot and cook over medium heat. Once boiled, reduce the heat to low and simmer. When there is less water, check and cook until your desired texture is achieved.

03Prepare sesame seeds with salt. Place salt in a frying pan and dry roast over low heat. When the salt is dry, place it into a mortar, then grind and set aside. Dry roast sesame seeds for about 30 seconds. Gently grind the sesame seeds in the mortar until fully ground. Mix the salt and sesame seeds. Mix the salt and sesame seeds, and season the congee.

Add umeboshi (pickled plums) if desired.

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