Kiriage porridge
The finishing touch of chili oil adds a nice accent to this porridge, and the crunchy texture of the wood ear mushrooms makes it delicious.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Soak the wood ear mushrooms in water, boil for 5 minutes, remove the hard stems, and then shred them.
2
Soak the rice for 30 minutes, then drain and place in a single-serving clay pot.
3
Pour the bonito stock into a clay pot, add the wood ear mushrooms, and heat. Stir well to prevent the rice from sticking to the bottom of the pot.
4
Once the rice starts to boil and swirl, create a base with two chopsticks, cover with the lid, and simmer for 20 minutes.
5
Once it becomes porridge-like, add chili oil and enjoy.
Ingredients for 1 person
-
- a dry state
- 4g
-
- Rice
- 25g
-
- Bonito dashi
- 300cc
-
- Eating chili oil
- Appropriate amount
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