AI-generated imageShiitake and Potato Rice Porridge Using Cooked Rice (2 Servings)
An approachable Korean-style rice porridge with shiitake mushrooms and potato, made with cooked rice.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Remove tough shiitake stems, clean caps and dice. Finely dice potato and onion.
- 02
Heat 8 mL sesame oil; sauté vegetables over medium heat for around 3 minutes.
- 03
Add 300 g safely stored cooked rice and 650 mL anchovy broth; loosen rice clumps and bring to a simmer.
- 04
Reduce to low heat and stir regularly until potato is fully tender and porridge thickens.
- 05
Stir in 12 mL soy sauce; taste and add up to 1 g salt if needed.
- 06
Divide hot porridge into two bowls and serve. Promptly chill leftovers in shallow containers.
Helpful source links
Before you cook
Use freshly cooked or promptly refrigerated rice, never rice left sitting out. Fully cook mushrooms; chill leftovers within 2 hours and reheat to 74°C.
Allergens: 생선(멸치육수), 대두·밀(간장 제품별 확인), 참깨
Image & source credits
AI-generated image.
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