I learned to make this dish of miso oats as a teenager, when my mum was laid up with back problems, leaving me as the primary cook in the house.
I’d never madejookbefore, so my mother talked me through how to make savory oats instead. I was instantly charmed by this quick and simple way of replicating jook, in a fraction of the time. This is now my lunch-for-one staple, swiftly thrown together and topped with an egg (marinated in soy orteaor beet-pickled if you prefer), avocado, kimchi or even leftover salad. Drizzle with chile oil or your favorite hot sauce if you like it spicy.
This recipe was excerpted from 'To Asia, With Love' by Hetty McKinnon. Buy the full book onAmazon. Click through for more ofour favorite Hetty McKinnon recipes→
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What you’ll need
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Oats
$10 At Amazon
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Small Saucepan
$235 $120 At Amazon
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Toasted Sesame Seeds
$11 At Amazon
Ingredients
Serves 2
Step 1
Place the oats in a saucepan, add the stock and bring to a boil. Reduce the heat to low and place the lid on slightly ajar, then cook for about 15 minutes, until the oats have reached a porridge consistency. Turn off the heat and gradually stir in the miso paste, a little at a time, until it has dissolved into the oats. Taste and season with salt if needed.
Step 2
Bring a separate saucepan of water to the boil, then add the eggs. Set the timer for 6 minutes for soft yolks, 7 minutes for “jammy” eggs, and 8 to 9 minutes for hard-boiled eggs. When your timer goes off, drain the eggs immediately and either rinse them under cold running water or place in an ice bath until they are completely cold. Peel and cut in half.
Step 3
Ladle the oats into bowls and top with the boiled eggs, scallions, avocado, and sesame seeds. Season with a small pinch of sea salt and serve immediately.
Leave a Review
Reviews (1)
Back to TopThe idea of savory oats was a revelation to me. This has become a go-to in the past month. The broth is flexible - I’ve used chicken broth & water that I’d used to rehydrate mushroom, but I think the vegetable broth adds the best flavor. I’ve liked adding mushrooms & I’ve served with avocado, scallions, a soy marinated egg, and a bit of chili crisp. Thank you for sharing this recipe!
Anonymous
9/16/2023
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