This is quick Spinach & Daikon Porridge I have been making often lately. It requires minimum prepping/ chopping. Instead of starting with cold water and rice, I boil vegetable dashi and add rice to cook. The texture of the rice turns smoother this way, and the flavor is amazing. The combination of daikon and spinach makes the dish taste even better.
Equipment
Miso-shiru NabeAny medium to large donabe is good. Cut the recipe amount by half for a small size donabe.
Servings
2 - 3Ingredients
- 1-qt (1,000 ml) vegetable dashi or your choice of dashi/ stock
- 3/4 cup (1 rice-cup/ 180 ml) short-grain rice, rinsed
- 4 oz (120 g) medium-thick daikon, cut into 1/8” (4 mm) thick disk and quartered
- 1/2 teaspoon sea salt
- 5 oz (150 g) baby spinach
- Your choice of condiments: Shio-kombu, furikake, sea salt, etc.
Procedure
- Bring the dashi to a boil in a donabe over medium-high heat. (To make 1-qt dashi with dashi bags, I start with 1.2-qt water with 2 bags, bring it up to simmer and steep for 3 – 5 min.) Add the rice and daikon. Stir and cover.
- Bring the contents back to high simmer, then turn down the heat to medium-low, and slide the lid slightly to leave a small open space. Gently simmer for 15 – 20 minutes (the surface of the mixture bubbles gently but not loudly), or until the mixture is smooth and thickened. Stir sometimes.
- Uncover, add the salt and the spinach. Gently stir.
- To serve, scoop into rice bowls (garnish with some sliced radish, if you like) and sprinkle some Shio-kombu or your choice of condiments to enjoy.
Ready and served.
The porridge is so smooth and tasty.
