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Savory Porridge with Takeout Rice

Another recipe from Taiwan via Pullman, WA.

Ingredients:

• 1 carton leftover rice (about 2 cups)
• 1 cup water
• 1 cup chicken or vegetable stock
• 1⁄3 cup frozen peas
• 1⁄3 cup frozen corn
• 6 mushrooms, diced (optional)
• Proteins: Ham, grilled chicken strips, tofu (dry, fried, or extra firm). Shred or slice protein as needed.
• Kale, as needed
• 4 Tbs Mirin
• 4 Tbs Dashi soy sauce
• 2 green onions, sliced (optional)
• 2 tsp white pepper (optional)

Directions:

1. Prepare and shred kale.
2. In small saucepan, add water and stock; bring to a boil.
3. Add frozen peas, corn, and mushrooms; bring to a boil.
4. Add your choice of protein; bring to a boil.
5. Add leftover rice and more water as needed; bring to a boil.
6. Add kale, Mirin, and dashi soy sauce; bring to a boil.
7. Add green onion and white pepper. Stir 3 seconds.

Notes:

• Kale can be replaced with shredded green leafy vegetables such as cabbage, Napa cabbage, Bok Choy, or Spinach.
• Dashi soy sauce or Dashi packets or powder can be replaced with just salt or soy sauce.
• Any Kamaboko (Japanese Fish Cake) can be used for protein.
• Fish sauce also can be added here for more exotic flavor.

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All text and images copyright © 2019 Shoreline United Methodist Church, Shoreline, WA.