Smoked Trout Seafood Okayu Congee Recipe
Okayu is a subtle yet savory Japanese breakfast rice porridge that’s almost identical to congee and made using rice and water. Water can be substituted with various stocks, liquids, or types of dashi. Every Asian culture has their version of rice porridge highlighting their preferred stocks, meats, vegetables, spices, and toppings. It’s a hearty yet healthy start to the day.
Whether you’re using leftover roast chicken bones/backs or the shells from a previous crab or lobster night, homemade stock is an incredible way to turn literally nothing into something amazing. For this recipe, I picked up 4 lbs of white fish bones from my local fishmonger and made use of 2 saved/leftover Dungeness crab shells and claws.
If seafood isn’t your bag, you can substitute with a whole chicken plus 4-6 wings and turn this into an incredible chicken okayu / congee! Or go simple and just use store bought stock or broth. I would definitely recommend reducing the store bought stuff prior to using in order to intensify the flavor.
INGREDIENTS:
FOR THE STOCK:
2 Dungeness crab shells and leftover claws
4 lbs fish bones
1 large onion, quartered
2 carrots, chopped
2 ears celery, chopped
4-6 cloves garlic, peeled
4 inch piece of ginger, chopped
2 star anise
4 cloves
1 TBSP whole peppercorns
3 quarts cold water (enough to cover)
FOR THE OKAYU / CONGEE:
2.5 quarts seafood stock
2 cups Japanese short grain rice
1 bunch green onions, sliced on the bias
1 TBSP soy sauce
Kosher salt to taste
Smoked trout filets
Fried onions
Sambal
Toasted sesame seeds
FOR THE STOCK:
Begin by rinsing the bones and shells in water of any unwanted entrails. If you have a whole smoked trout, remove the filets from the spine use the bones and skin in the stock. Place the bones and shells into a large stock pot along with the onions, carrots, celery, garlic, ginger, star anise, cloves, peppercorns, and cold water.
Bring to a boil over high heat and once to the boil, reduce the heat to low. Skim off any foam and scum that rises. Partially cover with a lid and simmer for a minimum of 1 hour. If you go longer, be sure to add water so that you end up with 2 ½ quarts of stock.
After 1 hour, strain all of the contents from the liquid using cheese cloth or a fine mesh strainer. Return the stock to the pot and bring back to the boil. Immediately position the pot over ½ of the burner so that the boiling occurs on one side of the pot. Skim the fat off of the other side as it collects. Once the fat is removed, reduce the stock, if needed, until you have a volume of 2 ½ quarts.
FOR THE OKAYU / CONGEE:
You will want to use a 1:5 ratio of rice to stock. Adjust the amount of rice according to this ratio. For 2 ½ quarts of stock, measure out 2 cups of Japanese short grain rice. Thoroughly rinse the rice until the water runs clear. Add the rice to the stock and bring back to the simmer over high heat. Once to the simmer, reduce heat to low and partially cover with a lid.
Lightly stir the mixture ensuring the bottom of the pot is scraped clean. Be gentle so the grains of rice are not broken or smashed together. Continue to cook until the rice is almost starting to breakdown and the porridge has a thick consistency. Adjust seasoning with soy sauce and salt to taste. Finish by folding in the green onions.
