How to make teriyaki tenderstem and shitake, smoked mackerel red rice congee

(Tenderstem)

Teriyaki tenderstem and shitake, smoked mackerel red rice congee

Prep: 8 mins
Cook: 35 mins

Makes 4 X 420g portions

For the rice

200g organic long grain rice or brown, washed, rinsed, drained
50g red rice, washed, rinsed, drained

For the “quick” congee

1 tbsp rapeseed oil
2 cloves of garlic, crushed, peeled and finely chopped
1 inch fresh root ginger, peeled and finely grated
1 medium red chilli, deseeded and finely chopped
125g fresh sliced shitake mushrooms
1 tbsp tamari or low sodium light soy sauce
2 tbsp mirin
½ tsp soft brown sugar

200g tenderstem, washed and sliced to 1 inch pieces on the angle
1 tablespoon organic vegetable bouillon stock powder
1 pinch of cracked black pepper
1 pinch of sea salt
​1 teaspoon tamari or low sodium light soy sauce
200g smoked mackerel strips or roast organic salmon chunky flakes

Garnish with

2 wedges of lemon
1 spring onion, sliced on deep angle, thin slices
1 red chillies, sliced on deep angle, thin slices
1 very small bunch of coriander, leave only

Mix the types of rice then place in a fine mesh sieve and wash until the water runs clear. Place in a medium pan and add 400ml of cold water. Bring to the boil and cover, turning the heat down to low. Cook the rice in the steam for 20-25 minutes.

While the rice is cooking, preheat the oven to 180C; place the mackerel in the oven for 8 minutes until hot and golden. Keep covered in foil and keep warm in the oven.

Tip in the tenderstem pieces, stalks first, and cook for less than 1 minute. Then add the leafy stalks and toss through. Add the cooked rice, the bouillon powder, and 700ml boiling water then cook on a medium heat; bring the soupy contents to the boil. Once the ingredients have come to a boil, season to taste with sea salt, cracked black pepper, tamari or soy sauce. Equally divide into four serving bowls. Top with the warm flaked mackerel and garnish with spring onion slices, fresh chilli slices and coriander leaves.

Recipe from Tenderstem.co.uk