We ❤ Umami

We ❤ Umami

Ingredients

  • 3-4 shiitake mushrooms left whole, rehydrated if dried
  • 1 tsp toasted sesame oil
  • 1 tablespoon ginger, minced
  • 2 teaspoons tamari
  • 1 teaspoon Chinkiang / black vinegar
  • Kimchi to serve (our fave) 
  • Handful of pea shoots
  • Black sesame and fried garlic to serve

Instructions:

  1. Heat a pan over medium heat and add the oil. Once hot (but not smoking), add the ginger and saute for a minute until fragrant. Add the mushrooms and saute for a further 3-4 minutes until the mushrooms are tender and lightly browned.
  2. Combine the soy sauce and vinegar and add to the pan with the mushrooms. Stir well to coat the mushrooms and sautee for another 1-2 minutes until the flavors develop. Remove from heat and set aside.
  3. Prepare your congee by emptying one packet of Conjo Congee into a bowl. Add one cup (250ml of boiling water), stir and let sit for 60 seconds. Stir once more.
  4. To assemble: Top your congee with the shiitake mushrooms and add enough kimchi to your preference. Sprinkle with black sesame and crispy garlic and garnish with a handful of pea shoots.
  5. Serve immediately and enjoy the hug for your belly!

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We acknowledge this country’s First Nations peoples and their ongoing strength in practising the world’s oldest living culture. We acknowledge the Traditional Owners of the lands and waters on which we live and work, and pay our respect to their Elders past, present and emerging.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.