<JAPANESE OATMEAL PORRIDGE/ オートミールお粥>
<Yield> 1 serving
<Prep time> 2 mins (It doesn't include the soaking time)
<Cook time> 6 mins
oatmeal 40g / ⅓ cup
chopped leek ½ cup
water 300cc/ 1 ½ cup
1 dried shiitake mushroom (sliced)
2 inch square kombu
soy sauce 1-2 tsp
chopped spring onion ¼ cup
1 Finely chop leek and spring onion. Soak kombu and shiitake mushroom in water for at least 30mins.( I’m using sliced dried shiitake mushroom)
2; In the pot, transfer the kombu and shiitake mushroom stock. Discard the kombu from the stock. Add a pinch of salt. Once it comes to a boil, add oatmeal and chopped leek. Cook it for about 4-5 mins until you reach your desired texture. Season with 1 tsp of soy sauce. Adjust the taste with salt.
3; Serve it in the bowl, garnish some nori seaweed along with the chopped spring onion.
<Miwa’s point>※Watch more on YouTube!
- If you don’t have kombu and shiitake mushrooms, use 1 tsp of kombu stock powder and water( 1 ½ cup).
-Add any vegetables you want. onions, carrot, spinach and bok choy will be great! I kept it simple in the video.
Store it in a air-tight container in the fridge for 3 days
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