CongeeWith Miso Sauce is a popular dish in many asian countries.
Congie is a rice porridge and is used in different countries with different names. It is popular in asian countries. it is easy to cook and easy to digest.
In Burma (now called Myanmar), rice congee is called ဆန်ပြုတ်hsan byok. The word Congee is originally the name of a chinese dish. In India it is known as kanji in Kerala.In Indonesia, congee is called bubur. Kayu or often okayu is the name for the type of congee eaten in Japan. Juk is a Korean category for porridges made by boiling rice. Laos, congee is called khao piak. In Philippines it is called as Lugaw (pronounced [ˈluɡaw]).Teochew porridge or Singapore-style porridge is a version of Singapore congee. Sri Lanka, several types of congee are known as kenda in Sinhalese which is a popular sinhalese breakfast. In Thai cuisine, rice congee, known as chok. In Vietnam, rice congee, called cháo.
Miso soup (味噌汁 misoshiru) is a traditional Japanese soup consisting of a stock called “dashi” into which softened miso paste is mixed. Many ingredients are added depending on regional and seasonal recipes, and personal preference.
Miso soup is treditionally a Japanese soup. Miso paste is made by produced by fermenting soybeans with salt and the fungus Aspergillus oryzae. There are many varities of miso soup depending upon the region.
80% of Japan’s total annual production of miso is used to prepare miso soup, and 75% of all Japanese people have miso soup at least once in a day
Wash the short grain rice thoroughly several times and ensure that it is clean and then heat it in a saucepan , add the stock along with it, add appropriate amount of salt as per your taste and bring it to boil.
Now bring it to low flame and simmer it for one hour.
Stir the mixture continuously till the rice is cooked and in the form of a porridge.
Add the carrots, peas and corm into the rice and heat it on low flame for a few minutes to cook the rice and turn off the flame.
Take a small bowl and mix miso paste, garlic paste, soya sauce and 3 tablespoons of water and make a sauce.
Add half of the sauce and stir it in the porridge.
Garnish it with green onions, the remaining sauce and serve with warm boiled eggs.
Your congee with meso sauce is ready
Sprinkle chopped green onions on top, drizzle the remaining sauce and serve warm along with soft boiled eggs.
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