Delicious UK - (09)September 2020

Brownriceand

shiitakecongee

SERVES4 ASA MAIN.HANDS-ONTIME

25 MIN, SIMMERING TIME 30 MIN

Thiscongee– ‘likean

amazingmushroomrisotto,but

moreexotic’,toquoteClaudine,

ourrecipetester– canbeserved

fora weekendbrunchorautumn

supper.Soft-boiledeggorgrilled

orsmokedfisharegreatserved

ontop,ifyou’relookingfora

moresubstantialmeal,aswell

as Asian greens alongside

MAKE

AHEAD

Makethecongeetheday

beforeandadda splashof

water when you reheat.

• 80mlsunfloweroil


• 6 springonions,finelychopped
  (60g),plus2 springonions, finely
  sliced,toserve(20g)


• 40gfreshginger,peeled and very
  finelychopped


• 6 garliccloves(20g), finely chopped


• 1¾tspsalt


• 180gshortgrainbrownrice


• 50gdriedshiitakemushrooms,
  roughlychopped


• 150gradishes,thinlysliced


• 2 tbspricevinegar


• ½tspcastersugar


• 50gcrispyshallots, shop-bought
  or homemade

RAYU(JAPANESECHILLIOIL)

• 1 tspaleppochilliflakes(or½tsp
  regularchilliflakes– seeopposite)


• 1½tbspredbellpepper flakes
  (seeopposite)


• 1½tbspsesameseeds,toasted


• 1 tbspblacksesameseeds,toasted


• 2½tspfinelygratedtangerine zest


• 2½ tbsp soy sauce

YOU’LLALSONEED...

• Food processor with a small bowl

1 Puttheoil,choppedspringonions,

ginger,garlicand¼tspsaltina

largesautépanona mediumheat.

Fryforabout 12 minutes,stirring,

untilsoftandaromatic.Turnthe

heat down if it begins to colour too

much.Removefromtheheatand

strainthrougha sieve,reservingthe

oil.Returnhalfthespringonion

mixturetothepan.Puttheoilandthe

remainingmixtureina smallbowl.

2 In2 batches,blitzthebrownrice

inthesmallbowlofa foodprocessor,

pulsinguntilthegrainsbecome

roughlybrokenbutnotpowdery.

3 Addtheshiitaketotheprocessor

in2-3batchesandpulseto1cm

pieces.Addthericeandshiitaketo

thepanofspringonionmixtureand

returntoa medium-highheat.Add

1½litreswaterand1¼tspsalt,

bringtoa simmer,thenturntheheat

tomedium.Cookfor 30 minutes,

stirringoften,untilsoftwiththe

consistencyofwetporridge.

4 Meanwhile,puttheradishesina

smallbowlwiththevinegar,sugar

and¼tspsaltandsetasidetopickle.

5 Addalltheingredientsfortherayu

(chillioil)tothebowlofspringonion

andoilmixture,thenstirtocombine.

6 Whenthericeiscooked,divideit

among4 bowlsandtopeachwith

therayu.Garnishwiththepickled

radishes,slicedspringonionsand

crispyshallots,andserve.

PERSERVING511kcals,27.1gfat

(5.3gsaturated),9.9gprotein,

54.3gcarbs(5.8g sugars), 3.7g salt,

5g fibre

1 Heattheovento200°C/180°Cfan/
gas6.Puttheshallots,garlic,oil
and¼tspofthesaltinthesauté
panona mediumheat.Fryfor
8-10minutes,stirringoccasionally,
untilsoftanddeeplygolden.
Transfertoa largebowlandset
thepanasidetobeused again (no
needtocleanit).
2 Addthepotatoes,coconutcream,
limejuice,2 tspsaltandplentyof
peppertothebowlwiththeshallots
andverygentlymixeverything
together,takingcarenot to break
thepotatoslices.
3 Adda quarterofthemixture
tothesautépan;anysmalleror
brokenslicesofpotatoarebest
usedhere,savingthelarger,whole
slicesforthetop.Spreadoutto
createanevenlayer.Usethe
remainingthreequarterstocreate
a spiraleffectontopofthislayer,
soeachsliceisatanangleand
overlappingthenext.Pouroverthe
stock,covertightlywithfoil and
bakefor 40 minutes.
4 Meanwhile,makethecrispy
aromatics.Heattheoilina medium
panona mediumheat,thengently
frythechillies,garlicandgingerfor
5 minutes,stirringoccasionally,
untilthegarlicisa lightgolden
brown.Transferthesolidsto
a platewitha slottedspoon.Addthe
springonionstotheoilandfryfor
2 minutes,stirringtoseparate,until
crisp.Addtotheplateofgarlic,
spreadeverythingoutandsprinkle
withsomeflakedseasalt.Remove
thefoilanddrizzle60mloftheoil
fromthearomaticpan(reserving
anyremainingoilforanotheruse)
evenlyoverthegratin,thenreturnit
totheovenuncoveredandbakefor
50 minutes.Increasetheheatto
220°C/200°Cfan/gas7 forthelast
5 minutesuntilthetop is golden
brownandcrispy.
5 Setasidetocoolfor 10 minutes,
thentopwiththefriedaromatics,
thelimezestanda generous pinch
offlakedseasalt.
PERSERVING346kcals,17.1gfat
(6.7gsaturated),5.8gprotein,
39.4gcarbs(5.8g sugars), 1.8g salt,
5.2g fibre

BOOK

Extractedfrom

FlavourbyYotam

Ottolenghiand

IxtaBelfrage

(Ebury Press £27)

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