salmon congee

Recipe notes: Leftover porridge can be stored in the refrigerator where the rice will continue to soak up any liquid. Reheat the porridge gently on the stovetop, loosening it with a bit of water. The soy-marinated eggs should be refrigerated in their marinade, which will intensify their flavor as they sit; they should be used within a couple days of making them.

Congee with Hot Smoked Sockeye

short grain white rice

water

sesame oil

eggs

soy sauce or gluten-free tamari

mirin

rice wine vinegar

Tender fresh greens like spinach or baby kale (optional)

hot smoked sockeye salmon, chopped

scallions, finely chopped

Furikake

Measure out rice into a medium-sized bowl, then give the rice a rinse in cold water, stirring it a few times before draining. The water you’ll be pouring out will be a little cloudy. Refill the bowl with a couple cups of water, then set aside to soak for 30 minutes.

Meanwhile, put your eggs in a pot and cover with cold water. Bring to a boil, then immediately slide the pot over to a cool burner or remove from the stovetop. Put a lid on the pot, then set a timer for 6 minutes.

As you’re waiting for the eggs to cook, set up an ice bath for the eggs. Also, combine soy sauce, mirin, and rice wine vinegar in a small zip top bag or a bowl that will just fit all four of your eggs.

After 6 minutes is up, transfer eggs to your ice bath and allow them to chill. If you’re still waiting for the rice to finish soaking, you can use this time to chop the hot smoked peppered salmon, scallions, and nori sheets (if using, and if you want to cut them up into smaller pieces) so that these toppings are ready to go once the rice porridge is done.

When rice has soaked for a half hour, drain well in a fine mesh strainer and discard soaking liquid. In a pot large enough to hold 8 cups of water, fry the drained rice over medium heat in a tablespoon of oil for a minute, stirring constantly. The grains will begin to stick to the bottom of the pot.

Pour 8 cups of water into the pot, scraping up the stuck rice grains with a wooden spoon, and bring to a boil before lowering to a mellow simmer. Set your timer for 30 minutes, checking in on the pot a couple of times to give the rice a stir as it cooks.

While the rice cooks, peel the eggs as carefully as you can to preserve their shape, then transfer to the zip top bag or bowl so that they can marinate until you’re ready to use them. Set aside.

When the rice is finished, it will have been transformed into a porridge, thick enough that it can be loosely scooped with a wooden spoon. The rice grains should be suspended evenly in the starchy solution that has developed as the rice has been simmering, rather than topped with a watery layer. If you want to add some tender greens to the porridge, stir them in now until they just begin to wilt.

Divide porridge into four bowls, then top with a healthy drizzle of sesame oil, hot smoked salmon, scallions, and nori. Split each marinated egg in half, then arrange on top of each serving. Drizzle leftover marinade into the porridge to season to your liking, then enjoy while still steamy.

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Congee with Hot Smoked Sockeye

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Congee with Hot Smoked Sockeye

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