CONGEE WITH SESAME SEAWEED & PICKLED RADISH - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE CONGEE
• ½ cup (100g) jasmine rice, washed well in cold water and drained
• ½ teaspoon peanut oil
• 1½ teaspoons fine sea salt
• 4 cups (1 litre) water
• ¼ cup (35g) roasted peanuts, roughly chopped, to serve
• fried shallots, coriander leaves, gluten-free soy sauce
• toasted sesame oil, to serve
• FOR THE SHIITAKE STOCK
• 12 dried shiitake mushrooms
• 2 star anise
• 2 spring onions, roughly chopped
• 1 tablespoon finely ground ginger
• 2 cloves garlic, bruised
• 1 teaspoon whole black peppercorns
• 3 cups water
• FOR THE PICKLED RADISH
• ¼ cup (50g) unrefined raw sugar
• ¼ cup (60ml) rice wine vinegar
• ¼ cup (60ml) water
• ¼ teaspoon fine sea salt
• 1 bunch (6-7) radishes
• FOR THE SESAME SEAWEED
• a little handful dried sea chicory, wakame or karengo fronds
• 1 teaspoon toasted sesame oil