Scallop Congee

Name: Scallop Congee
Yield: 4 to 7 servings
Cuisine: United States, Japan
Ingredients: 195 g jasmine or short-grain white rice; 27 g Scallion-Ginger Oil, plus more to drizzle; 4 dried scallops (conpoy); warm water, just enough to cover the scallops; 1420 g chicken stock or dashi; ½ tsp salt; thinly sliced scallion greens, to finish (optional)

Also called scallop porridge, rice porridge with dried scallops

Rice porridge enriched with dried scallops, the rice soaked overnight in scallion oil.

Makes: 4 to 7 servings

Make ahead

Adapted from Masaharu Morimoto, Morimoto: The New Art of Japanese Cooking

Ingredients

Scale

Amounts are for the recipe. Sizes, times and temperatures in the method are not scaled.

195 g1 cupjasmine or short-grain white rice
27 g2 tbspScallion-Ginger Oil, plus more to drizzle
4dried scallops (conpoy)
warm water, just enough to cover the scallops
1420 g6 cupschicken stock or dashi
½ tspsalt
thinly sliced scallion greens, to finish (optional)

Amounts worked out from the other system are rounded.

Method

Soak the rice overnight in scallion oil. Rinse the rice (195 g1 cup) until the water runs clear and drain well. In a small bowl, toss it with the scallion-ginger oil (27 g2 tbsp). Cover and leave at room temperature for at least 8 hours or overnight.
Soak the scallops. Put the dried scallops (4) in a small bowl with just enough warm water to cover. Soak at least 2 hours, or overnight in the fridge. Keep the soaking liquid. Once soft, shred the scallops by hand into fine threads.
Simmer. Combine the soaked rice, the shredded scallops, their soaking liquid and the stock (1420 g6 cups) in a heavy pot. Bring to a boil over high heat, stirring often. Reduce the heat and simmer with the lid ajar, stirring frequently, until the rice breaks down into a smooth porridge, 1 to 1½ hours. Season with the salt (½ tsp). Add more water or stock if it gets too thick.
Finish. Stir in sliced scallion greens off the heat, if you like, so they keep a little bite. Ladle into deep bowls and finish with a drizzle of scallion oil.

Notes

Doneness. The grains should be fully broken down into a smooth, creamy porridge the consistency of loose oatmeal, with no distinct grains. It thickens further as it cools. If it thickens before the rice has broken down, add more stock or water and keep going.
Lid. Keep it slightly ajar. Fully covered, it boils over. Uncovered, it reduces too fast, thickens before the rice breaks down, and catches on the bottom.
Dried scallops (conpoy) are sold at Chinese grocery stores, usually near the dried shrimp. They are what gives the congee its flavor; don't leave them out.
Make ahead. Keeps 3 to 4 days in the fridge. It thickens a lot. Reheat over medium-low, adding stock or water a splash at a time (it can take an extra cup), then taste and season again.
Same-day version. Skip the oil soak. Warm the scallion oil in a heavy pot over medium heat, add the rinsed rice and stir to coat, then add the stock, the shredded scallops, their soaking liquid and the salt. Bring to a boil and cook at a low simmer, stirring occasionally, 1 to 1½ hours.

Used in Momofuku-Style Short Ribs, Morimoto's 10-Hour Pork Kakuni