7x7 asks the city's chefs for the recipes to their most loved cocktails, bar snacks, starters, mains, and desserts. If there's a dish you can't stop thinking about and want to make at home, email firstname.lastname@example.org. Your wish may end up on the blog, along with the actual recipe from the chef.
Samovar's jook is a classic take on savory Chinese rice porridge. It’s wonderfully creamy and very simple to make. The rice is slow-cooked to a silken custard and served with tasty garnishes, including fried onions, fresh scallions, cilantro, toasted garlic, peanuts, nori, shredded carrots, hot pepper sesame oil, poached egg, smoked salmon, or cubes of firm tofu.
2 cups sushi or short grain brown rice
10 cups water
6-inch square sheet kombu seaweed, broken up
1 teaspoon sea salt
1 pound Japanese sweet potatoes, peeled and diced
1. Bring the rice, water, seaweed, sea salt, and sweet potatoes to a boil. Reduce heat to a simmer, and cook for 2 hours, or until the jook is creamy and custard-like.
2. To serve, garnish with desired toppings.