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Yield: 16 Servings
2 qt Chicken stock or dashi
3 c Dry rice, calrose
1/2 c Chopped green onions
1/2 c Chopped bok choy (cabbage)
1/2 c Shrimp meats, deshelled
1/2 c Mussels or clams, deshelled
1/4 c Chopped squid
1/4 c Octopus chopped
1/2 c Shredded carrots
2 oz Shreaded dry nori (seaweed)
1 tb Dry parsley
1 ts Black pepper
I've had this many times here in Japan but cant find the recipe typed up
anyplace. It's very close though to 'congee'. To serve this right, you
need a metal or very thick pottery pot with a lid and several small bowls
to serve it out in to each person. Heat the pot by filling with hot water
from the sink, and place the cover over it.
Place all the ingredients in a soup pot and let boil for 10 mins, then
serve in the preheated dinner pot.
Add raw eggs to the dinner pot and let them cook in the liquid as you
serve
dinner. How many is up to you, but 6 would be normal for a 12 person
dish.
As this is made to be served 8 people at a time, you'd add 4 and next
meal,
another 4.
The meats are all pretty much precooked and all veggies are fine chopped
or
shredded. The squid can be all just the left over tentacles and that is
actually perfect for using them up. If you do not have octopus, use more
squid. The reverse also works.
Excellent place for any leftover seafood type as long as it is deboned
first. Little balls of Kamaboko (fish paste) work really well here. The
key is lots of different things, not too much of any one.
Optional additions run into the hundreds but these are good ones: Tofu in
small cubes, mild white cheese added at the serving time (small chunks
that
melt in the almost boiling serving dish as the raw eggs cook), chili
powder
of choice at the serving table, edamame (soy beans, fresh), spinich.
Serving suggestions: With hard crusty bread, hot tea, and fresh
cucumbers.
2 qt Chicken stock or dashi
3 c Dry rice, calrose
1/2 c Chopped green onions
1/2 c Chopped bok choy (cabbage)
1/2 c Shrimp meats, deshelled
1/2 c Mussels or clams, deshelled
1/4 c Chopped squid
1/4 c Octopus chopped
1/2 c Shredded carrots
2 oz Shreaded dry nori (seaweed)
1 tb Dry parsley
1 ts Black pepper
I've had this many times here in Japan but cant find the recipe typed up
anyplace. It's very close though to 'congee'. To serve this right, you
need a metal or very thick pottery pot with a lid and several small bowls
to serve it out in to each person. Heat the pot by filling with hot water
from the sink, and place the cover over it.
Place all the ingredients in a soup pot and let boil for 10 mins, then
serve in the preheated dinner pot.
Add raw eggs to the dinner pot and let them cook in the liquid as you
serve
dinner. How many is up to you, but 6 would be normal for a 12 person
dish.
As this is made to be served 8 people at a time, you'd add 4 and next
meal,
another 4.
The meats are all pretty much precooked and all veggies are fine chopped
or
shredded. The squid can be all just the left over tentacles and that is
actually perfect for using them up. If you do not have octopus, use more
squid. The reverse also works.
Excellent place for any leftover seafood type as long as it is deboned
first. Little balls of Kamaboko (fish paste) work really well here. The
key is lots of different things, not too much of any one.
Optional additions run into the hundreds but these are good ones: Tofu in
small cubes, mild white cheese added at the serving time (small chunks
that
melt in the almost boiling serving dish as the raw eggs cook), chili
powder
of choice at the serving table, edamame (soy beans, fresh), spinich.
Serving suggestions: With hard crusty bread, hot tea, and fresh
cucumbers.
