Ingredients

250 ml beef bone broth

40 grams of sushi rice (or another type of rice with a round grain)

Water (optional)

Tamari to taste

A handful of shiitake mushrooms

1 cm fresh grated ginger

1 spring onion

1 soft-boiled egg

1 tablespoon Furikake (e.g. from Terrasana)

Congee

Unusual in the Netherlands but quite normal in Asia. Have breakfast with a bowl of steaming and well-filled soup. A habit we should also applaud. Especially when it concerns this Chinese variant. It is the ultimate comfort food. There are countless variations of Congee. We made savory rice porridge with shiitake, spring onion, and a soft-boiled egg!

Instructions

• Boil the rice until you have a smooth porridge. This takes about 30 minutes. Stir the rice every now and then to prevent it from sticking to the bottom. If the rice has absorbed all the stock but is not yet cooked, add some water.
• Taste the congee and season with tamari if necessary.
• In another pan, boil the egg until soft, 4 to 5 minutes. Add the shiitake mushrooms to the pan so that they cook. 
• Grate the ginger, chop the spring onion and prepare the Furikake. Peel the egg, pour the congee into a large bowl and, just before serving, add the grated ginger, spring onion, soft-boiled egg, and Furikake.