Congee

I managed to burn my right thumb and index finger while making this.

Actually, I burnt them while trying to hard boil quail eggs (told you you'd hear from them again), so my hand isn't feeling too nice while I type this.

Congee is basically rice soup from what I can understand. I had accidentally made too much rice a day or two ago, and had a lot of mushrooms and such in the fridge, so I figured it might be a good time to try it out.

I put the rice back in the cooker and added what looks like way too much water. Then I turned it on. While that was happening, I sliced some more shiitake mushrooms, along with the enokidake mushrooms. I also sliced up some more tofu. I let it all cook until the rice was very fat and the soup thick.

After serving it up in bowls, I threw a handful of spinach into each bowl and let the residual heat cook it down. I added soy sauce at the table.

This is apparently something you eat when you've got a cold and the like (congee in general, not specifically my mushroom enhanced version).

Even with the soy sauce, this tasted way too bland. I think next time I'll lace my cooking water with some kind of stock (chicken or the like) and see how that does.