Step 1/3
- 2 cloves garlic
- 5 g ginger
- 3 stalks scallions
- ½ cucumber
- 50 g radishes
- 1 tbsp rice vinegar
- salt
- cutting board
- knife
- fine grater
- bowl
Thinly slice garlic, grate ginger, and set aside. Slice scallions on a diagonal and thinly slice cucumber and radishes. Add cucumber and radish to a medium bowl with rice wine vinegar. Season with salt and massage the vegetables with your hands to soften. Set aside to marinade.
Step 2/3
- 2 tbsp unsalted butter
- 90 g rolled oats
- 1 tbsp miso paste
- 550 ml vegetable broth
Melt butter in a pot over medium heat until bubbly. Add garlic and ginger, and cook until fragrant, approx. 3 - 5 min. Stir in oats and cook until warmed through. Stir in miso, deglaze with vegetable broth, and bring everything to a boil. Then reduce heat to medium-low and cook, stirring occasionally, until oats are tender and creamy, approx. 20 - 25 min.
Step 3/3
- 2 eggs
- soy sauce (for serving)
- toasted sesame oil (for serving)
- chili oil (for serving)
- sesame seed (for serving)
- saucepan
- slotted spoon
- bowl
Meanwhile, bring a saucepan of water to a boil. Use a slotted spoon to carefully lower eggs into water. Cook for approx. 6 min., then transfer to a bowl of ice water to cool. Peel and set aside. Lightly toss scallions with pickled vegetables. Divide oats among bowls. Arrange pickled vegetables and eggs on top and drizzle with soy sauce, toasted sesame oil, and chili oil. Sprinkle with sesame seeds and enjoy!
