Savory Oatmeal with Soy Sauce and Leeks
Andrew NapierOatmeal gets the dinner treatment with a topping of sesame-braised leeks, soy sauce, and just-cooked eggs. Cooked slowly in chicken broth, it lands somewhere along the lines of risotto or grits. We recommend serving this with Ramen Eggs and Chili Crisp.
Ingredients
- 2 cups rolled oats
- 5 cups chicken or vegetable stock
- 4 eggs, poached or fried, as desired (try making Ramen Eggs)
- 2-3 leeks, roots and tough green ends removed.
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1 tbsp brown sugar
- 2 tbsp sliced green onion
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Chili crisp, sliced scallions, and sesame seeds, for serving, if desired
Preparation
- Prepare the leeks: slice the leeks in half and clean them thoroughly under cold, running water. Sand a debris tend to get caught between the leaves. Be vigilant.
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In a small bowl, whisk together 1 cup of stock, 1 tbsp of soy sauce, and the brown sugar.
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Heat the sesame oil in a wide skillet over medium heat. Add leeks to the skillet, cut-side down, and cook, without turning, about 5 minutes. Pour the brown sugar mixture into the skillet and bring to a simmer. Continue to cook until the leeks are very soft and the liquid has completely evaporated, 20-30 minutes.
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As the leeks cook, prepare the oats: combine the rolled oats and remaining stock in a small pot. Bring to a boil, then reduce to a simmer. Cover and cook for about 10 minutes. Remove from the heat.
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Prepare the eggs, as desired. Be careful not to overcook the yolks.
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To serve, portion the oatmeal into bowls. Top with each bowl with some leeks and an egg. Drizzle the remaining soy sauce over each bowl and garnish with chili crisp, scallions, and sesame seeds.
