- Rinse rice in a colander under cool water. Transfer to a large pot and cover with 5 cups of water. Stir in ginger and garlic. Bring to a boil over medium heat. Stir rice to keep it from sticking to the bottom of pot.
- Reduce heat to medium low and simmer for 1-1 ½ hours. The congee is ready when it resembles porridge and the rice breaks down. Stir occasionally. If congee starts to thicken too much, add an extra cup of water.
- Ladle congee into bowls and top with a drizzle of soy sauce, soft boiled eggs, crispy onions, green onion and cracked pepper.
Super Simple Congee
Yield
Serves 2
Prep Time
10 minutes
Total Time
1 hour, 40 minutes
kikkoman products used:
ingredients
⅔ cup short grain rice
5-6 cups water
1 inch piece of ginger, peeled/chopped
1 clove of garlic, minced
2-3 tablespoons Kikkoman® Soy Sauce
2 soft boiled eggs
½ cup fried onions
2 tablespoons chopped green onion
⅛ teaspoon cracked black pepper
directions
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
