Miso congee w/ crispy scallion oil and cream – Lady and Pups

Step 1

MAKE MISO CONGEE: In a large pot, bring water to a simmer then whisk in the katsuobushi powder, miso paste, light brown sugar, fish sauce and curry powder until the paste is evenly dissolved. If your miso paste is grainy and coarse, melt it into the water through a fine strainer and discard the solids. If your miso paste is on the pale side, you can add ground sweet paprika to add a bit of reddish hue. Every miso paste may have different salt level, so adjust if needed.

Step 2

Add 1 1/2 cup cooked short grain rice (it may seems very little but the rice will expand), and continue to simmer, stirring frequently, until the rice is mostly broken down and softened, about 30~35 minutes. You can use the back of a ladle to press on the rice against the side of the pot to speed it up a bit, but this part mostly requires some patience. Then at the end, add the last 1/2 cup rice to add a bit of texture.

Step 3

MAKE CRISPY SCALLION OIL AND OTHER TOPPINGS: Meanwhile, use either a multi-blades scallion cutter or a sharp knife, cut the scallions into thin strips. No need to be anal about it. Place the scallions into a small pot along with shaved garlics, extra virgin olive oil and sea salt. Place over medium heat, stirring constantly, until the garlics have turned blonde yellow (no darker), then immediately transfer into another bowl. The garlic and scallion will continue to darken and crisp up in the residual heat. Stir in ground black and white pepper, and set aside until needed.

Step 4

Combine thinly sliced shallot, rice vinegar and light brown sugar in a small bowl, and let pickle for 10 minutes. Whisk the heavy cream until lightly foamy, then set aside until needed.

Step 5

TO SERVE: Serve the miso congee with crispy scallion oil and cream drizzled on top. Scatter the pickled shallot and chilis around (or you can use capers or store-bought pickled chilis), then dust ground black pepper on top. Serve immediately.