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Recipe 16 ➺ Adam James
Shiitake Congee
From brewing bootleg booze under a bed at boarding school, to endless experimentation in the alchemic realms of pickling, lacto-fermentation and condiment creation, it’s fair to say Adam James is a cultured man. The Tassie-based chef, who serves up his treasures under the moniker Rough Rice, is committed to spreading the doctrine of all things fermented and flavoursome. Adam has collaborated with sustainable leaders like Mona in Hobart, Future Food System in Melbourne and the Agrarian Kitchen in Tasmania bringing life (quite literally) to some extraordinary recipes, like this Shiitake Congee.
Ingredients & Method
STOCK
2.5 litres water
4 dried shiitake
1 strip of dried bull kelp (or kombu; optional) 2onions,halved 2springonionschopped 1 tomato, halved
2 garlic cloves, bruised
1 knob of ginger, sliced
INGREDIENTS
1 garlic clove
1 star anise
1 tsp of ginger, grated*
1 tsp turmeric, grated* 75g biodynamic medium grain brown rice
75g organic koshihikari
1 tsp tamari or soy sauce 1 tsp sesame oil
Pinch of salt (to taste)
SPICES
Add spices to taste prior to serving. I like to use a combination of black pepper, white pepper, Sichuan pepper, star anise and clove.
NOTE
*Where possible, ideally used fermented but fresh is fine too.
As well as finishing the dish with toasted spices, I like to eat mine for breakfast with a selection of pickles and ferments. It’s also great with a fried egg and toasted seeds for crunch.
2.5 litres water
4 dried shiitake
1 strip of dried bull kelp (or kombu; optional) 2onions,halved 2springonionschopped 1 tomato, halved
2 garlic cloves, bruised
1 knob of ginger, sliced
INGREDIENTS
1 garlic clove
1 star anise
1 tsp of ginger, grated*
1 tsp turmeric, grated* 75g biodynamic medium grain brown rice
75g organic koshihikari
1 tsp tamari or soy sauce 1 tsp sesame oil
Pinch of salt (to taste)
SPICES
Add spices to taste prior to serving. I like to use a combination of black pepper, white pepper, Sichuan pepper, star anise and clove.
NOTE
*Where possible, ideally used fermented but fresh is fine too.
As well as finishing the dish with toasted spices, I like to eat mine for breakfast with a selection of pickles and ferments. It’s also great with a fried egg and toasted seeds for crunch.
METHOD
Soak the rice overnight and strain well.
Soak all of the stock ingredients with the 2.5L water overnight. The next day bring the stock to a gentle simmer for 3 hours, then strain. Remove shiitake from strainer and purée with a food processor or stick blender then put aside to be added to congee later.
Sweat the puréed ginger and turmeric with a tablespoon of neutral oil in a largish pot for 5 minutes until fragrant.
Return strained stock to the pot.
Add rice(s) and pureéd shiitake, then simmer over medium heat, stirring regularly so it doesn’t catch on the bottom for roughly 60-75 minutes (it should be breaking down and thickening).
Add tamari and sesame oil. Season with salt.
Dry-roast your chosen spices in a frying pan until fragrant, then crush with a mortar and pestle or in aspicegrinder, readytobeaddedtoyourfinished dish.
Cook for a further 5-10 minutes, stirring regularly, until thick and creamy, adding more water if required to reach a nice ‘porridgey’ consistency.
Soak the rice overnight and strain well.
Soak all of the stock ingredients with the 2.5L water overnight. The next day bring the stock to a gentle simmer for 3 hours, then strain. Remove shiitake from strainer and purée with a food processor or stick blender then put aside to be added to congee later.
Sweat the puréed ginger and turmeric with a tablespoon of neutral oil in a largish pot for 5 minutes until fragrant.
Return strained stock to the pot.
Add rice(s) and pureéd shiitake, then simmer over medium heat, stirring regularly so it doesn’t catch on the bottom for roughly 60-75 minutes (it should be breaking down and thickening).
Add tamari and sesame oil. Season with salt.
Dry-roast your chosen spices in a frying pan until fragrant, then crush with a mortar and pestle or in aspicegrinder, readytobeaddedtoyourfinished dish.
Cook for a further 5-10 minutes, stirring regularly, until thick and creamy, adding more water if required to reach a nice ‘porridgey’ consistency.