Recipe: Seafood Congee using a Japanese Donabe Clay Pot

FULL VIDEO: Episode #24 How to Make Seafood Congee with A Japanese Donabe Clay Pot

You will need: Japanese clay pots donabe

Some parts of Asia cook congee or rice porridge differently. Prawn shells may be used to add flavour. This is very different from the congee recipes we are familiar with.

Get the most you can out of your seafood by using head-on prawns to make a savory stock. This gives the congee its distinctive orange-tinged colour and rich flavour.

The demonstrator cleverly uses a donabe's high heat retention to cook congee. First, high heat, then medium heat, and finally low heat.

We choose to use a donabe. You may use a normal pot for the recipe below. ​

Steps

• Soak the clams in salt water. Add more salt if needed.
• Add oil to a pan and stir-fry the prawn shells until crispy. If desired, add a slice of ginger.
  
• Pour 1 litre of water in the pot and bring to a boil. After 10 minutes, turn the heat to medium low and simmer for another 10 minutes. Then turn off the heat. Remove the shells. 
• Mix 1 tablespoon of flour with enough water to fully cover the oysters. The flour will help clean the oysters. Fully wash and drain them. 
• Cut the squid into small pieces. Mix the prawns and squid in a bowl with 1 tablespoon of Shaoxing wine. Set aside.
  
• Pour 1 cup of rice into the donabe. Add 2 litres of water and the prawn stock. Bring it to boil on high heat. Boil for 10 minutes. This will reduce the amount of liquid.
• Remove the foam from the surface. Then set the heat to medium. Stir occasionally to prevent scorching.
• Remove the clams from the water. Beat the eggs and stir well and set aside. As soon as the congee begins to boil, turn the heat down to low. Add the clams, oysters, prawns and squid to the donabe.
  
  
• Wait until the congee boils again, add the eggs and stir well. Then turn off the heat. Close the lid and wait 5 minutes. Add salt to taste.
• Hope you enjoy!

Additional information: 

1. Remember a reasonably heated cookware and heated oil (not overheating) are key.
2. Users will need basic cooking techniques and common sense (understanding of proper heat control, knowing how to check the food periodically, and so on).
3. Heat level, Please note that the heat levels shown below are for general reference only. Every cooktop is different. The following ranges apply if 10 is the maximum.

• Low heat: the heat level is 1-2.
• Medium low heat: the heat level is 3-4.
• Medium heat: the heat level is 5.
• Medium high heat: the heat level is 7-8.
• High heat: the heat level is 9-10.

Click here to see all Japanese clay pots donabe.

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