ほし貝柱と芹のお粥

Congee with Dried Scallops and Celery

Congee with Dried Scallops and Celery

Congee is a comforting ally when you're feeling unwell, but it’s also handy to include in your regular recipe repertoire. By simply combining ingredients that release umami with a few additional toppings, you can create a satisfying dish. It also provides plenty of hydration, making it a meal in itself without needing extra soup. During the dry winter months, this dish is sure to become a go-to staple.


 Items used | φ250 Open Fire Pot (with Lid)


Ingredients

  • Dried Scallops 15g
  • Ginger 10g
  • Celery 4 stalks
  • Rice 1 cup
  • White Sesame Oil 1 tablespoon
  • White Soy Sauce 1 tablespoon
  • Mirin 1 tablespoon
  • Water 600ml


How to make it

  1. Coat the HEGE with white sesame oil and add the rice. Lightly heat the rice while coating it evenly with the oil.
  2. Add water, dried scallops, julienned ginger, white soy sauce, and mirin. Cover and cook over high heat for 15 minutes.
  3. Break apart the scallops and garnish with roughly chopped celery.


POINT

  • Coating the rice with oil allows it to reach a higher temperature, resulting in a soft and smooth texture.
  • There’s no need to prepare broth in a separate pot—this simmered dish is made entirely using the HEGE Open Fire Pot.
  • For cooking, please use the "Sawara Wood Lid" together with the pot.
  • The surface of the HEGE is anodized, which moderates heat conductivity and ensures even cooking without hot spots.

    　

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