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I found the recipe in theguardian.com food website and made only minor modifications to it (less salt, more garlic, ginger, miso).
Adapted from Meera Sodha’s vegan recipe for celery congee with braised mushrooms | The new vegan.
It is the main accompaniment to a meal, so will need a protein adding to it whether vegan or not, but that's about all that is normally added.
Serves: 4
Ingredients
500g head celery, washed and leaves removed
2 tbsp rice vinegar
3×2 tbsp mirin
25-30g dried shiitake mushrooms
750ml boiling water
4 tbsp (50g) white sodium reduced miso paste
2 tbsp light soy sauce
½ tbsp dark soy sauce
2 tbsp sunflower oil
1 brown onion, peeled and finely diced
5-10 garlic cloves, minced
4-5 spring onions, finely sliced, whites and greens separated
½ tsp fine sea salt
A thumb of fresh ginger, minced
150g jasmine rice
600ml extra water
Ahead of time, prepare:
The pickle:
Finely slice one third of the celery, place it in a small bowl with the rice vinegar and two tablespoons of mirin, mix, cover and leave on one side.
The shiitake mushrooms:
Place the mushrooms in a measuring jug with 750ml boiling water and allow to rehydrate whilst you prepare the other ingredients.
When the mushrooms are cool enough to handle easily, squeeze out any excess water and slice them thinly, putting them in a small saucepan with a lid. Carefully pour the mushroom stock into another jug, taking care to leave behind any debris at the bottom of the jug, then stir in the miso and two tablespoons of mirin into the "filtered" mushroom water. The mushrooms will be finished later.
Make the congee
Chop the remaining celery stalks into small, ½cm dice and set aside.
Heat the oil in a large skillet (with lid) over a medium heat and, when hot, add the onion, spring onion whites, garlic and salt, and cook, for 4 minutes, stirring so the time. You don't want it to brown.
Add the diced celery and ginger, fry for another five minutes, stirring constantly, then add the rice, mushroom stock and another 600ml water.
Bring to a boil, stirring only occasional to prevent sticking, partially cover with a lid and leave to simmer for 30 minutes until water/ mushroom stock has been absorbed.
Make the braised mushrooms
Towards the end of the 30 minutes, add the dark and light soy sauces and the remaining two tablespoons of mirin to the sliced mushrooms in the pan. Cook over gentle heat, simmer until almost all the liquid has evaporated and remove from the heat.
Serve
Ladle the congee into individual bowls, layer on a quarter of the braised mushrooms, a little celery pickle, the reserved spring onions greens and serve hot.
I'll add the photos this evening. (Added)
Adapted from Meera Sodha’s vegan recipe for celery congee with braised mushrooms | The new vegan.
It is the main accompaniment to a meal, so will need a protein adding to it whether vegan or not, but that's about all that is normally added.
Serves: 4
Ingredients
500g head celery, washed and leaves removed
2 tbsp rice vinegar
3×2 tbsp mirin
25-30g dried shiitake mushrooms
750ml boiling water
4 tbsp (50g) white sodium reduced miso paste
2 tbsp light soy sauce
½ tbsp dark soy sauce
2 tbsp sunflower oil
1 brown onion, peeled and finely diced
5-10 garlic cloves, minced
4-5 spring onions, finely sliced, whites and greens separated
½ tsp fine sea salt
A thumb of fresh ginger, minced
150g jasmine rice
600ml extra water
Ahead of time, prepare:
The pickle:
Finely slice one third of the celery, place it in a small bowl with the rice vinegar and two tablespoons of mirin, mix, cover and leave on one side.
The shiitake mushrooms:
Place the mushrooms in a measuring jug with 750ml boiling water and allow to rehydrate whilst you prepare the other ingredients.
When the mushrooms are cool enough to handle easily, squeeze out any excess water and slice them thinly, putting them in a small saucepan with a lid. Carefully pour the mushroom stock into another jug, taking care to leave behind any debris at the bottom of the jug, then stir in the miso and two tablespoons of mirin into the "filtered" mushroom water. The mushrooms will be finished later.
Make the congee
Chop the remaining celery stalks into small, ½cm dice and set aside.
Heat the oil in a large skillet (with lid) over a medium heat and, when hot, add the onion, spring onion whites, garlic and salt, and cook, for 4 minutes, stirring so the time. You don't want it to brown.
Add the diced celery and ginger, fry for another five minutes, stirring constantly, then add the rice, mushroom stock and another 600ml water.
Bring to a boil, stirring only occasional to prevent sticking, partially cover with a lid and leave to simmer for 30 minutes until water/ mushroom stock has been absorbed.
Make the braised mushrooms
Towards the end of the 30 minutes, add the dark and light soy sauces and the remaining two tablespoons of mirin to the sliced mushrooms in the pan. Cook over gentle heat, simmer until almost all the liquid has evaporated and remove from the heat.
Serve
Ladle the congee into individual bowls, layer on a quarter of the braised mushrooms, a little celery pickle, the reserved spring onions greens and serve hot.
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