Brown rice and shiitake congee from Ottolenghi Flavour / Flavor (page 237) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • spring onions
  • sesame seeds
  • soy sauce
  • garlic
  • fresh ginger
  • caster sugar
  • rice vinegar
  • sunflower oil
  • tangerines
  • dried shiitake mushrooms
  • black sesame seeds
  • short-grain brown rice
  • rainbow radishes
  • crispy shallots
  • Aleppo chilli flakes
  • red bell pepper flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes or for Aleppo chilli flakes, and breakfast radishes for rainbow radishes.

  • potatooryam on November 13, 2020

    This recipe was tasty enough but the work vs. reward payoff wasn't high enough to repeat (the congee needed a few additions to round out the meal). The rayu was delicious, will definitely be making that part of the recipe again.

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