Molokai Congee Recipe

Rinse the rice under cold water until the water runs nearly clear to remove excess starch; drain well.

In a medium heavy-bottomed pot, combine the rinsed rice, 6 cups water, 1 cup stock, sliced ginger, and 1 tsp kosher salt. Bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low to maintain a gentle simmer. Partially cover the pot and simmer, stirring occasionally to prevent sticking, for 45–55 minutes until rice grains begin to break down and the mixture reaches a creamy porridge consistency. If it becomes too thick, add up to 1/2–1 cup additional hot water or stock to adjust consistency.

When the congee is nearly done and has a creamy texture, remove and discard the ginger slices. Taste and adjust seasoning with additional salt if needed.

While congee simmers, heat 1 tsp neutral oil in a small skillet over medium heat.

Add the cubed Molokai sweet potato and sauté for 6–8 minutes, stirring occasionally, until edges are lightly caramelized and tender when pierced with a fork. If pieces are cooking unevenly, cover briefly to steam for 2–3 minutes then uncover to evaporate excess moisture.

Add the cooked adzuki beans and 1 tsp light soy sauce to the pan; toss gently and warm through for 1–2 minutes. Remove from heat and set aside. These will be folded into or used as a topping for the congee.

In a small bowl, whisk together 2 tbsp white miso, 1 tsp black garlic paste, and 2 tbsp warm water until smooth to create a loose black garlic miso.

Stir 1 tsp sesame oil into the miso mixture. Taste and adjust — if it’s too intense, add a little more warm water to loosen; if it needs more depth, add an additional 1/2 tsp black garlic (or a pinch of black garlic powder if available).

When the congee is hot and finished, remove a ladleful (about 2–3 tbsp) of congee into the miso bowl and whisk to temper and dissolve the miso so it blends smoothly without clumping, then stir the tempered miso back into the pot of congee. Mix well and heat gently for 1–2 minutes — do not boil after adding miso to preserve its flavor and enzymes.

Ladle congee into individual serving bowls (about 2 to 2 1/2 cups per serving for 2 servings).

Spoon a generous portion (about 1/2 cup) of the warm sautéed Molokai sweet potato and adzuki beans on one side of each bowl.

Top with roughly 1–1 1/2 oz chopped kimchi per bowl, arranging it opposite the sweet potato mixture so flavors contrast.

Drizzle about 1/4 tsp toasted sesame oil over the surface of each bowl and, if desired, 1 tsp light soy sauce or tamari to taste.

Sprinkle 1/2 tsp black sesame seeds and 1/2 tsp toasted white sesame seeds over each bowl. Scatter sliced green onions on top.

Place chili threads gently on top as a visual garnish (use approximately 2 grams per bowl).

If using, add a soft-cooked egg to each bowl and garnish with nori strips.

Serve immediately while hot.

Preparing a Soft-Cooked Egg

For a soft-boiled egg: bring a small pot of water to a boil, gently lower room-temperature eggs into the water and cook for 6 minutes, then transfer to an ice bath for 3 minutes before peeling. For an onsen-style egg, cook at 70–75°C (158–167°F) for 30–40 minutes. Place the peeled egg gently atop the congee when serving.