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Preheat the oven to 200C
Put the rice in a heavy-bottomed pot with the stock, garlic, ginger, dried mushrooms and pepper, then taste and check if you need more salt - if your stock is already very salty, don't add too much extra. Bring to a boil, cover, and simmer for 45 mintues, stirring every 5-10 minutes to stop the rice sticking to the bottom. Loosen with a splash more water or stock if needed along the way.
When the rice is on the go, toss your mushrooms with salt and pepper, and spread them out on half a baking tray, and do the same with the onions on the other half of the tray. Bake for 20 minutes, or until beautiful.
Prep the rest of your toppings. Boil your eggs until soft - if taking them out the fridge, bring a pot of salted water to a rapid boil and add the eggs, boil for 5 1/2 minutes exactly, refresh under cold water, peel and set aside.
When the rice is done (will look like oats, or a loose risotto), taste and adjust salt if needed, then remove the now rehydrated shitake mushrooms (or leave in if you like them!). Spoon the congee into bowls and top with the toppings, the egg, drizzle with soya sauce and sprinkle with sesame seeds.