Japanese Style Savoury Oats
This reminded me of some breakfasts I’ve had in Japan, so if you like those types of flavours and want to try something a little different, give this one a whirl. It’s equally great for any time of the day, this is a delightful savoury breakfast.
Serves: 1 (double, triple, etc… the recipe based on how many you’re serving.
INGREDIENTS:
1/4 onion, diced.
1 cup mushrooms, sliced.
1/2 cup steel cut oats (rolled oats will work as well)
1 cup vegetable stock
Salt & Pepper to taste
A few dollops of Vegan Queso (recipe here)
2 eggs
2 cups kale, chopped
1 sheet nori, ripped or cut into small pieces (seaweed)
DIRECTIONS:
These Instruction are Instant Pot based - if not using than follow the package directions for the oat part, and boil the eggs for 4-6 so the yolks stay runny (unless you prefer them firmer).
Put your Instant Pot on saute and add a little water. Toss in the onions and mushrooms and mix until the onions are translucent and the mushrooms have softened a tinge.
Add in oats and stock. Put on porridge setting for 3 minutes. When finished quick release and stir that shit up. Put into a separate bowl and add in the queso and salt and pepper to taste.
Wash out the Instant Pot super quick and make your boiled eggs - put your trivet into the stainless steel pot with a cup of water. I recommend cooking 4 minutes on your egg or manual setting. Quick release once it’s ready and transfer eggs to a bowl of cold water just long enough to cool them. Peel them and add them to your oat mixture. (cook longer if you don’t like runny egg yolk.
Add the kale and nori to the bowl and mix everything together. The runny egg yolk will act like extra tasty sauce. Take in the delicious smells and smash it into your mouth.
TIPS:
If you wanna go full plant-based on this bad boy swap out the eggs with a protein of your choice: black beans, edamame, baked tofu or seared tempeh would all work nicely.
You could also swap out the queso for an ounce of cheddar cheese.
Consider putting some toasted pistachios, almonds or pumpkin seeds in to make it a bit more nutrient-dense and filling.
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