Congee with Shitake and Gomashio


1 cup organic brown rice

500ml filtered water or veggie stock

1 cup shitake mushrooms, diced

1 tbls ginger, grated

1 tbls gomashio (made by grinding toasted sesame seeds and sea salt together – 3:1)

1 tsp umeboshi vinegar (optional)


Wash the rice a couple of times then cover with clean water and leave overnight. Drain.

Now place in a heavy based non stick pan with the 500ml water or stock, mushrooms and ginger. Bring to the boil then drop to simmer for 2 hours. Stir occasionally to prevent from sticking. The rice will break down and eventually become like a thick soup. You will probably need to add more water throughout the cooking process.

Serve with the gomashio and vinegar if using.