Shiitake & Seaweed Savory Rice Porridge

A comforting and deeply flavorful start to the day. This savory rice porridge, infused with the umami-rich flavors of shiitake mushrooms and the subtle taste of seaweed, offers a warm and satisfying embrace, perfect for a special breakfast.

Ingredients

• 1 cup cooked white rice (ideally day-old)
• 8 oz shiitake mushrooms, sliced
• 1 sheet nori seaweed, cut into thin strips
• 4 cups vegetable broth
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ginger, grated
• 1 clove garlic, minced
• 1 scallion, thinly sliced, for garnish
• 1/4 tsp red pepper flakes, or to taste
• 1 tbsp vegetable oil
• 1 egg, lightly beaten (optional)
• Salt and freshly ground black pepper to taste
• Sesame seeds for garnish

Method

1. Sauté the Aromatics: Heat the vegetable oil in a medium saucepan over medium heat. Add the minced garlic and grated ginger, and sauté for about 30 seconds until fragrant, being careful not to burn them.
2. Sauté the Shiitake: Add the sliced shiitake mushrooms to the saucepan and cook, stirring occasionally, until softened and lightly browned, about 5-7 minutes.
3. Add the Nori & Broth: Stir in the nori strips and vegetable broth. Bring the mixture to a simmer.
4. Incorporate the Rice: Add the cooked rice to the saucepan. Stir well to combine, breaking up any clumps of rice.
5. Simmer & Season: Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the rice has softened and the porridge has thickened to your desired consistency.
6. Flavor Infusion: Stir in the soy sauce and sesame oil. Season with salt and freshly ground black pepper to taste. Add red pepper flakes if desired.
7. Egg Drop (Optional): For added richness, slowly drizzle the lightly beaten egg into the simmering porridge while stirring gently. The egg will cook and create delicate strands throughout the dish.
8. Serve: Ladle the savory rice porridge into bowls. Garnish with sliced scallions and sesame seeds. Serve hot.

Chef's Note

For an even deeper umami flavor, try adding a teaspoon of miso paste along with the soy sauce. The fermented soybean paste adds a savory and complex dimension to the porridge.