The secret to congee is low heat and constant stirring. Low heat and constant stirring. For hours and hours, in this case around 4. There is another trick however that i learned, if you set your rice cooker on warm and bring it to boil every hour it also works with less effort!
Egg Yolk in miso works if you leave it over night. The egg yolk turns jelly like and with a creamy rich consistency. Drop it in the piping hot congee which helps cooks it and eat right away.
- 4 Cups of Rice – Warm on Low in Rice cooker and bring back to boil every hour and stir (Min 4 Hours)
- 4 Fillets of Salmon – I used Organic Raised
- 6 Tablespoons of Miso
- 6 Egg Yolks
- Spring Onion
Salmon – Rub Miso on Fillet and Keep in Fridge over 24 hrs / Draining Water off every few hours
Egg Yolk – Line a small tupperware box with miso – separate the egg yolks and gently add the miso to cover. I left mine over night. Gently remove the egg yolks and drop in hot congee.
Simple and Home Made Goodness!
One thought on “Homemade Miso Cured Salmon & Egg Yolk”
Sounds so interesting and should be delicious!