It’s funny how something new and trendy can actually be thousands of years old. Savory porridge is just that: the hottest new menu item in Los Angeles inspired by centuries of culinary traditions. In ancient cultures, grinding grains to create flour took enormous amounts of effort, but boiling the grain into porridges and soups was much easier, and just as filling. So, when I partnered with Kikkoman® to create a “bowl” recipe, I immediately thought of this modern yet ancient dish.
If you haven’t had savory porridge before, get ready to meet your knew favorite breakfast! Cooking Asian-Inspired dishes at home may seem daunting, but Kikkoman® products make these flavors easy to attain at home. I topped this simple oatmeal with soy sauce and maple syrup glazed bacon and a perfectly runny fried egg. I could’ve just done a post about this bacon, taking sweet, salty, and umami flavors to the next level, but combined with the soft, tender texture or the oatmeal and richness of the egg, the bacon adds a wonderful punch to the bowl.
1/2 cup quick-cooking rolled oats
2 slices thick cut bacon
3 tablespoons maple syrup
3 tablespoons Kikkoman® Soy Sauce
1 large egg
1 tablespoon chives, thinly sliced
Combine soy sauce and maple syrup.
In a medium saucepan over medium heat, cook bacon until most of the fat is rendered, about 3/4 of the way to done. Brush one side with the maple soy mixture, cook for about 2 minutes, then flip and glaze the other side, cooking for another 2 minutes.
Take off the heat and chop the bacon into bite sized pieces.
In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes.
Meanwhile, heat a small pan over medium. Add a few tablespoons of sesame oil, so it heavily coats the pan. Add egg and cook, basting with oil using a spoon, until white is set and yolk is still runny, about 3 minutes.
Sprinkle with chili flake, sesame seeds, and a bit of salt and pepper. Serve oatmeal in a bowl topped with bacon, egg, and chives.