Smoked Mushroom Veal Congee

Smoked Mushroom & Veal Congee

Sarah MickeyAll Recipes, Cutlet & Medallion Recipes, Maitake Mushroom Recipes, Rice Recipes, Veal Recipes Leave a Comment

Cold Smoked Maitake Mushroom & Veal Congee

Makes 2 Servings

A congee is a savory rice porridge.  Here’s a recipe for congee topped with seared veal cutlets, an egg yolk for richness and cold-smoked maitake mushroom for extra umami & depth.

Smoked Mushroom & Veal Congee
  • Congee:
  • 1 cup Short Grain Rice
  • 9 cups Dashi Stock
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Tamari Soy Sauce
  • Smoked Mushrooms:
  • 1 bunch Fresh Maitake Mushrooms
  • 1 cup Smoking Wood Chips (not Mesquite, we recommend Apple, Cherry or Pecan)
  • Garnish:
  • 2 sheets Toasted & Seasoned Nori, finely minced
  • 2 Egg Yolks (ideally pasteurized for safety)
  • Radish Sprouts



Combine the rice & dashi in a medium saucepan.  Heat to bring the dashi to a boil, then reduce the heat to medium low & simmer until the rice is VERY tender.


Stir in the sesame oil & tamari soy sauce, then cover the pot & keep it warm until you’re ready to plate the dish


Lightly salt the mushrooms & allow the salt to draw out their moisture.


Preheat your oven to 250°F.


Put the wood chips in a “dish” made with aluminum foil. Place the dish in a large frying pan or cast iron skillet, off to one side. Light the chips using a strong culinary torch, then let the flames burn out.


While the chips are still smoking, put the mushrooms in the other side of the interior of the pan. Cover the pan immediately with a lid or foil & move it to the oven. Let the mushrooms smoke for 20 minutes.


While the mushrooms are smoking, pre-heat an oiled frying pan or skillet over medium-high heat. Season the veal cutlets with salt & pepper, dust them with flour on both sides.


Sear the veal cutlets in the pan, flipping as necessary, until they reach your desired doneness (we cooked ours to Medium (an internal temp of approx. 150°F), which took about five minutes).


Serve bowls of the congee with sliced veal, clusters of maitake mushrooms, an egg yolk in each & some of the radish sprouts.

Recipe by Jake Vorono

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