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
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.
Returning from a holiday from the Baltics my mom carried back with her a huge half salmon gravlax. Since i had steamed some brown rice i felt eating it raw would match, it was a busy week and i didn’t grocery shop so my fridge was bare and nothing to pair it with. So out came my trust pan, heated high and then a slash of rice bran oil, skin side down and flipped over. (My shallots were caramelizing 10 minutes earlier) The skin was crispy and delicious. Now with my previous trips to Cambodia brought back jars of kampot pepper, and yes it has a deeper aroma than normal peppercorns, and slices of lime for decoration and wedges for squeezing. Luckily i didn’t salt the fish, i suspected that curing would mean it has quite a bit of salt into it and yes it was salty. Great for mixing with hot rice though, but now i’m wondering how much salt does cured or smoked salmon have? It doesn’t taste salty raw but when cooked all the brine just comes out!! Interesting… Yum….