1. Saute the onion and shiitake mushrooms in 1 teaspoon of sesame oil for 3 minutes.
2. Add in the ginger, garlic, rice and stock. Simmer for one hour, stirring occasionally and adding in extra water if needed. The rice should start to break down into smaller pieces.
3. Sautee enoki and oyster mushrooms in a dash of oil until just starting to brown.
4. Serve congee into bowls and drizzle with 1 teaspoon of sesame oil and soy sauce in each bowl. Top with sauteed mushrooms, spring onions, fried shallots and fresh coriander.
Recipe & Photography by Jade WalkerPrint Your Shopping List