Truffle Congee with Soy Marinated Soft Eggs and Puffed Wild Rice

Ease of Preparation: HARD

Yield: 2-4 servings

All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.

We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.

Ingredients:

For the Puffed Wild Rice

• ¼ cup wild rice
• Canola oil for frying

For the Truffle Mushroom Congee

• ½ cup long grain white rice
• 4 cups water
• 2 tbsp black truffle paste
• 1 tsp white pepper
• 2 tbsp light soy sauce
• ¼ cup enoki mushrooms
• ¼ cup shimeji mushrooms
• ¼ cup maitake mushrooms
• ½ cup vegetable oil
• 1 bunch chives

For the Soy Egg

• 4 eggs
• ½ cup light soy sauce
• 4 tbsp sugar
• 1 cup water
• ¼ cup mirin

Method:

Make the Puffed Rice

1. Heat oil to 400F.
2. Put rice in oil and remove once puffed.
3. Place on paper towel and season with salt.

Make the Truffle Mushroom Congee

1. Wash rice thoroughly until water runs clear.
2. Place rice in pot over low heat and cover with water.
3. Stir occasionally to work the rice starches.
4. Let cook until it forms a porridge consistency.
5. Heat a saucepan and add oil.
6. Cook mushrooms in the saucepan.
7. Add mushrooms to congee.
8. Finish with truffle paste, pepper, soy sauce, and chives.

Make the Soy Egg

1. Boil small saucepan of water.
2. Once boiling, add eggs.
3. Cook for 6 minutes.
4. Transfer eggs to an ice bath to cool.
5. In a small bowl mix remainder of ingredients.
6. Peel eggs and place in liquid.
7. Let sit for at least 24 hours in the refrigerator before serving.
8. Serve congee in a bowl, topped with eggs sliced in half and puffed rice.