Ingredients
- •1 cup steel-cut oats
- •2 cups dashi stock (or 2 cups water + 1 tsp dashi powder)
- •1 tbsp soy sauce
- •1 tbsp mirin
- •1 tsp sesame oil
- •Pinch of kosher salt
- •For toppings:
- •2 sous vide soft-boiled eggs (148F for 1 h)
- •1 sheet nori, cut into strips
- •2 scallions, thinly sliced
- •1 tsp toasted sesame seeds
- •1 tsp furikake seasoning
- •Chili oil (optional)
Instructions
1
Place steel-cut oats in a mason jar or vacuum-seal bag with dashi, soy sauce, mirin, sesame oil, and salt.
2
If using a jar, fill to 2/3 full.
3
Preheat sous vide bath to 194°F (90°C).
4
Submerge and cook for 1 h until oats are creamy.
5
Cook soft eggs at 148F for 1 h (can run simultaneously if you adjust timing).
6
Pour oats into bowls. Add a splash of warm dashi if too thick.
7
Top with halved jammy egg, nori strips, scallions, sesame seeds, and furikake.
8
Drizzle with chili oil if desired.
Notes
- •Dashi transforms plain oats into something deeply umami and warming
- •The soft egg is the star topping - time it so it's ready when oats are
- •This is real in Japanese-Western fusion breakfast spots - not as odd as it sounds
- •Leftovers reheat well with a splash of dashi to loosen
Nutrition information
Calories
380 cal
Protein
16g
Fat
14g
Carbs
48g
Tags
japanesesavorybreakfastumami