Kabocha Squash Rice Porridge with Skillet Mushrooms & Tofu
Kabocha Squash Rice Porridge with Skillet Mushrooms & Tofu

A congee is a Chinese rice dish made with a large amount of water to rice ratio, slow cooked on the stovetop to create a creamy porridge; one of the world’s great comfort meals. Here I’ve added shredded kabocha squash to the pot, which adds a distinct flavor and a lovely orange color, and topped it off with pan fried mushrooms and tofu. After they come out of the skillet, a splash of soy and bit of honey go in the same pan to make a quick sauce to tie it all together.

Kabocha Squash Rice Porridge with Skillet Mushrooms & Tofu

Kabocha Squash Rice Porridge with Skillet Mushrooms & Tofu
Prep Time 15 minutes
Cook Time 1 hour
A congee is a Chinese rice dish made with a large amount of water to rice ratio, slow cooked on the stovetop to create a creamy porridge; one of the world's great comfort meals. Here I've added shredded kabocha squash to the pot, which adds a distinct flavor and a lovely orange color, and topped it off with pan fried mushrooms and tofu. After they come out of the skillet, a splash of soy and bit of honey go in the same pan to make a quick sauce to tie it all together.
No ratings yet
Course Main Course
Servings 6

Ingredients
 

For the porridge:

  • ¾ cup medium grain white rice
  • 1 small kabocha squash, about 1 ½ pounds
  • 6-8 cups water
  • 1- inch piece ginger, grated finely
  • 3 garlic cloves, smashed
  • 1 tablespoon salt
  • 2 tablespoons maple syrup or brown sugar

For the topping:

  • 2 tablespoons sesame oil, not toasted sesame oil, or other neutral vegetable oil
  • 8 ounces mushrooms, such as shitake or cremini, sliced
  • 1/2 cup white onion, chopped finely
  • 12 ounces firm tofu, drained and blotted dry, then torn into 1-inch pieces
  • 2 garlic cloves, sliced
  • 3 tablespoon soy sauce, gluten free if desired
  • 2 tablespoons honey
  • Chili crisp for serving, optional

Instructions
 

  • Cut the squash in half and scoop out the seeds. Place the flat side down on a cutting board, and using a large knife carefully cut the thick green skin away. Repeat with the other half. Cut it into pieces that will fit into the top of a food processor, then use the grating attachment of the food processor shred the kabocha squash.
  • Add the rice and shredded squash to a stock pot or large saucepan. Pour in 6 cups of water, then stir in the ginger, garlic and half the salt. The water should cover the ingredients. If it doesn't, add a little more. Bring to a simmer, then partially cover and keep over a low heat. Cook at a low simmer for an hour, stirring occasionally to keep the bottom from sticking. When the rice is done, the grains should be almost indistinguishable. Taste for seasoning, and add more salt if needed. It will likely need the remaining amount. Stir in maple syrup or sugar. Turn the heat to low and keep warm.
  • Add half of the oil to a medium skillet. Add the onion and cook over medium high heat, stirring almost the whole time, until they are softened but not browned. It should take about 3-4 minutes. Add the mushrooms and garlic and cook, stirring frequently, until the mushrooms have softened. Season with a few pinches of salt, them remove this from the skillet onto a plate.
  • Pour the remaining tablespoon of oil into the skillet and add the tofu. Cook over medium heat until it is browned evenly, stirring frequently. It should take just a few minutes for it to color. Remove it to the plate with the mushrooms.
  • Return the skillet to the heat and add the soy sauce and honey. Cook over medium heat for a minute or two, scraping up any bits stuck to the bottom of the pan. It will thicken slightly.
  • If the porridge has gotten too thick, add a little more hot water to the pot to get it to a loose, creamy consistency. To serve, spoon the rice porridge into bowls, then top with the mushrooms and tofu. Drizzle with a small amount of soy honey sauce, it is quite strong, passing more at the table. If you like extra heat, you can also add a spoonful of store-bought chili crisp condiment.
Tried this recipe?Let us know how it was!

Perfect For Your Place

Popular on Zest K+H

Sorry, we couldn't find any posts. Please try a different search.

Recipes We're Loving