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.

Ingredients

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

How to make it

1. Coat the HEGE with Taihaku 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.