Refreshing and Sweet Homemade Luffa Congee
ID: 44ad4350...
Using the delicate sweetness of kombu dashi combined with sautéed mushrooms, ginger, and dried shrimp, this rice porridge is slow-cooked until creamy. Finished with fresh luffa to maintain its crisp, sweet texture, this is a nutritious and comforting homestyle congee.
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🍳 Cooking Flow
Boil water then turn off the heat, steep the kombu for 15 minutes to create the dashi; peel the luffa and cut into thick slices, and mince the mushrooms and ginger. → Heat oil in a pot and sauté the diced mushrooms, minced ginger, and dried shrimp over medium heat until fragrant. → Add the drained white rice and stir-fry until coated, pour in the kombu dashi (discarding the kombu for now), cover, and simmer over low heat for 12 minutes. → Add the luffa, season with salt, and add the sliced kombu strips; cover and continue to simmer for 5 minutes, stirring occasionally to prevent sticking. → Turn off the heat, ladle into bowls, and sprinkle with chopped celery to serve.
Cooking Steps
Brief Cooking Order
Boil water then turn off the heat, steep the kombu for 15 minutes to create the dashi; peel the luffa and cut into thick slices, and mince the mushrooms and ginger. → Heat oil in a pot and sauté the diced mushrooms, minced ginger, and dried shrimp over medium heat until fragrant. → Add the drained white rice and stir-fry until coated, pour in the kombu dashi (discarding the kombu for now), cover, and simmer over low heat for 12 minutes. → Add the luffa, season with salt, and add the sliced kombu strips; cover and continue to simmer for 5 minutes, stirring occasionally to prevent sticking. → Turn off the heat, ladle into bowls, and sprinkle with chopped celery to serve.
Introduction
Using the delicate sweetness of kombu dashi combined with sautéed mushrooms, ginger, and dried shrimp, this rice porridge is slow-cooked until creamy. Finished with fresh luffa to maintain its crisp, sweet texture, this is a nutritious and comforting homestyle congee.
Step 1
Prepare the kombu dashi: Bring 1200ml of water to a boil, add 6g of kombu, then turn off the heat and steep for about 15 minutes to release the umami.
Step 2
Prepare the luffa: Wash, trim the ends, and lightly peel the outer skin (trying to keep the green layer for a crisp texture). Halve lengthwise, then cut into thirds, and finally slice into 1cm thick pieces.
Step 3
Prepare dry ingredients: Remove the stems from the dried shiitake mushrooms, slice them, and dice finely. Mince the ginger. Rinse the white rice and drain well (no need to soak).
Step 4
Sauté aromatics: Heat 1 tablespoon of oil in a pot, add the diced mushrooms and minced ginger, and sauté over medium heat for about 1 minute until fragrant.
Step 5
Sauté dried shrimp: Add 20g of dried shrimp and continue to sauté over medium heat for about 1 minute.
Ingredients List
Important Notes
💡 Do not boil kombu for a long time as it can create off-flavors; 'steeping in hot water after turning off the heat' for 15 minutes best releases its natural sweetness and umami.
⚠️ When peeling the luffa, do not peel too deeply; keep a thin layer of the green skin so the luffa stays crisp and sweet without becoming mushy.
🔥 Sautéing the white rice over medium heat first helps shorten the cooking time, gives the grains a nice texture, and prevents the porridge from sticking to the bottom during simmering.
✨ Luffa releases a large amount of water during cooking, so avoid adding too much water initially; use the luffa's natural juices to make the porridge base even sweeter.
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