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Japanese-style porridge
Serves 2 Starters and mains
Ingredients
- 100g barley, rye or quinoa flakes, or rolled oats
- 150g brown and black sesame seed mix , for the gomashio (toasted sesame salt)
- 1 ripe avocado
- 1tbsp mild miso, such as shiro miso, diluted in 3tbsp water
- handful radish or pea sprouts
- 2 spring onions, chopped
Method
Put the flakes or oats into a pan with 500ml water and bring to the boil. Reduce the heat to low and cook for 15 minutes until soft.
Meanwhile, make the sesame sprinkle or gomashio. Wash the sesame seeds and drain in a fine- mesh strainer. Pour into a cast-iron (or heavy-bottomed) pan or frying pan and dry-fry over a medium heat, stirring often, for 5-8 minutes until fragrant and lightly golden. (Keep an eye on them as they burn easily). Leave to cool, then grind with 2 teaspoons salt in a pestle and mortar or food processor.
Just before the porridge is ready, cut the avocado in half and remove the stone, then peel and slice. When ready to serve, remove the porridge from the heat and stir in the miso mixture. Divide the porridge between two bowls and top with the avocado, sprouts, spring onions and a generous sprinkle of gomashio.
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