• Miwa

JAPANESE OATS PORRIDGE




<JAPANESE OATMEAL PORRIDGE/ オートミールお粥>

▶vegan


<Yield> 1 serving


<Prep time> 2 mins (It doesn't include the soaking time)


<Cook time> 6 mins


<Ingredients>


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


Toppings

nori seaweed

chopped spring onion ¼ cup


<Directions>

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.


<Storage time>

Store it in a air-tight container in the fridge for 3 days


★If you are looking for a sharp and premium quality Japanese knife, click this link! This is the one I use on YouTube. I'm loving it!

2021/06/12 MIWA


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