Description
Savoury Miso Oatmeal with mushrooms and a perfectly cooked medium-boiled jammy egg combines traditional Japanese flavors with hearty American breakfast staples. This gluten-free dish offers a comforting, protein-rich start to your day, enhanced with umami from miso and the earthiness of mixed mushrooms.
Ingredients
Oatmeal
- 1 1/2 cups gluten-free rolled oats
- 3 cups water
- Pinch kosher salt
Miso Butter
- 2 tablespoons unsalted butter, softened
- 1 tablespoon white miso paste
Eggs
- 2 eggs
Mushrooms
- 1 tablespoon extra virgin olive oil
- 2 1/2 cups mushrooms (shiitake, maitake, or oyster mix)
Garnish
- 1 green onion (light green parts only, sliced thin on the bias)
- Sesame seeds (for garnish)
- Nanami togarashi (for garnish, optional)
Instructions
- Cook the Oats: Bring the oats, water, and pinch of kosher salt to a low boil in a small pot over medium heat. Reduce the heat to medium-low and simmer for seven to nine minutes until the oats are fully cooked. Remove the pot from heat, cover it, and set aside to keep warm.
- Make Miso Butter: In a small bowl, mash together the softened butter and white miso paste using a fork until a smooth paste forms. Stir half of this miso butter into the cooked oats, then cover the pot again. Reserve the remaining miso butter for later use.
- Prepare the Eggs: Bring a medium pot of water to a boil. Once boiling, reduce heat to low simmer. Gently lower the eggs into the water using a small sieve or slotted spoon. Cook the eggs for 6 1/2 to 7 minutes for a medium-boiled, jammy yolk. Remove eggs and immediately place them in an ice bath to stop further cooking.
- Cook the Mushrooms: Heat the extra virgin olive oil in a skillet over medium heat. Add the mixed mushrooms and sauté for eight to nine minutes, stirring occasionally, until softened and cooked through. Reduce heat to low, add the reserved miso butter, and cook for one to two minutes more until the butter melts and flavors meld.
- Assemble and Serve: Peel the cooled eggs and slice them in half. Divide the miso oatmeal into bowls. Top with the cooked mushrooms, halved eggs, sliced green onion, and a sprinkle of sesame seeds. Optionally, add nanami togarashi for a spicy kick. Serve immediately and enjoy this savory breakfast delight.
Notes
- Use gluten-free oats to keep the recipe gluten-free as stated.
- Adjust the simmering time of eggs slightly to achieve desired yolk consistency.
- Nanami togarashi is optional but adds a nice spicy flavor if you enjoy heat.
- For variety, try different mushroom mixes according to taste and availability.
- This recipe yields two hearty servings, perfect for a nutritious breakfast.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese American
