When it comes to breakfast, porridge is a staple meal. But it can often be unexciting if you’re just eating it with milk or water every day. Mixing different ingredients with oats can make for a much more interesting breakfast and sweet toppings are a popular choice. But have you ever considered savoury porridge? It’s a revelation for me!
A savoury porridge I love eating relies on two classic Japanese ingredients: soy sauce and butter. Top it off with a fried egg and you’ve got a wholesome, filling breakfast that’s packed full of umami. And best of all, it’s easy to make.
Serves 1 for breakfast or lunch
Cooking time: 15 minutes
Dark soy sauce
- Fill a pan with oats and pour in the milk until the oats are completely submerged. Heat on a high temperature and add the soy sauce gradually until the oats have turned a golden brown colour.
- Crumble the seaweed sheets into manageable pieces and mix into the oats. Leave the porridge to warm for 5 – 6 minutes.
- Melt a wedge of butter in a non-stick frying pan and fry the egg to your liking.
- Transfer the porridge into a bowl and serve with the egg on top. Garnish with black pepper.
- Frying the egg in butter will provide a fluffier texture and provide an excellent contrast for the soy sauce infused oats.
- The seaweed flakes give additional crunchiness and saltiness.
For more Japanese inspired recipes, be sure to read the following articles:
Vegetarian wafu conchiglie pasta with tofu and sake sauce
3 thoughts on “Savoury Umami Porridge With Fried Egg Recipe (Perfect For Winter!)”
Looks good enough to eat.
I forgot to eat this I used to love it for brecky!