Japanese Congee with Power Greens
Grain bowls are popular now, and this version is packed with wholesome goodness. It’s an easy meal to make when you’re home alone. Relax with a bowl, a good book, and a glass of our Chenin Blanc + Viognier.
4 cups water or vegetable broth
1 1/2 cups rolled oats
8 fresh shiitake mushrooms, stems removed, caps thinly sliced
4 large eggs
4 cups mixed baby chard, spinach, and kale
4 teaspoons peeled, minced fresh ginger
8 teaspoons ponzu
8 teaspoons toasted sesame oil
2 sheets toasted nori, cut into thin strips 2 to 3 inches long
Freshly cracked black pepper (optional)
In a medium saucepan, bring the water to a boil. Add the oats and mushrooms. Cook over medium to low heat for 2 to 3 minutes until the oats start to thicken a bit like wet sand. Stir occasionally so the oats don’t stick to the bottom of the pan.
Add the eggs, and using a whisk or a wooden spoon, vigorously beat them into the oats. This will create a smoother porridge.
Stir in the mixed greens and let them wilt in the oatmeal, about 30 seconds. Season with a few pinches of salt and toss in the minced ginger. Stir to incorporate.
Turn off the heat and spoon the porridge into shallow soup bowls.
Drizzle 2 teaspoons each of the ponzu and the sesame oil into each bowl. Garnish with nori strips. If you like, season each bowl with freshly cracked black pepper for a spicy kick.