Sweet Potato and Shiitake Congee
Soft, creamy rice porridge with sweet potato and earthy mushrooms, finished with ginger and a drop of sesame oil.
- Time1 hr 15
- LevelEasy
- Costabout £1.49 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Soak the shiitake in 300 ml of just boiled water for 20 minutes. Squeeze them out, keeping the soaking liquid, and slice the caps, discarding the tough stalks.
20 min - 2
Rinse the rice until the water runs nearly clear and drain.
- 3
Put the rice, water, stock cube, soaking liquid (leaving any grit behind) and sliced ginger in a large pan. Bring to the boil, then turn down and simmer, half covered, for 40 minutes, stirring every 10 minutes.
40 min - 4
Add the sweet potato and shiitake. Simmer for 15 minutes more until the potato is soft and the congee is thick, creamy and a bit like porridge. Add a splash of boiling water if it gets too thick.
15 min - 5
Stir in the tamari and white pepper.
- 6
Ladle into bowls. Top with ginger matchsticks, spring onion, sesame seeds and a few drops of sesame oil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.