Congee: Asian breakfast gruel (粥/おかゆ)

ice with seaweed and egg?" Marina flinches back, half in astonishment, half in politely hidden disgust. This lovely Russian girl is displaying surefire symptoms of an early gastritis, so I have made her congee or okayu （おかゆ） - a watery rice gruel reinforced with a beaten egg and some shredded kelp for nutrition. This is what is given to children and sick people in Pacific Rim Asia from Japan to Indonesia. But for Marina this is a sacrilege. The Russian rice kasha she is more used to is made with milk, sugar and butter, a far cry from my low-calorie savoury concoction.

Variations of this breakfast gruel are encountered wherever rice is a dietary staple. It is more on the watery side in China, flavoured with fish sauce in Thailand, rather bland in Korea, made with coconut milk in South India. In  Singapore I had it with frog meat, in Hong Kong with a thousand-year egg. The recipe below features in my breakfast at least a couple of times every week.
So here how it goes.

1. Rinse a handful of rice in running water. Add half a handful of shredded kombu, whatever dried mushrooms you have (torn in small pieces) and 6-8 cups of water. If you have some cooked rice leftovers, use those without rinsing.
   
   
2. Bring the pot to a boil, reduce fire and simmer until it reaches the porridge texture.
   
3. Add a beaten egg and a handful of green leafy vegetables.
   
4. Once cooked, flavour with fish sauce or shoyu,  garlic powder and finely chopped ginger.