Ingredients
- 1/2 cup rolled oats
- 1 cup water
- 1/2 tsp Szechuan peppercorn oil
- 1 Tbsp soy sauce
- 1 tsp black bean chili sauce
- 1 tsp toasted sesame oil
Optional Additions
- Fried egg
- Shiitake mushrooms (see notes)
- Shredded nori
- Scallions
- Sesame seeds
Directions
- Combine oats and water over medium heat and bring to a boil.
- Reduce heat and stir occasionally.
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While the oatmeal cooks, grind and quickly fry Szechuan peppercorns in 1 Tbs oil over medium heat for maybe 30 seconds.
The aroma should be mildly fruity. Add to the oatmeal immediately.
- When the oatmeal is mostly cooked, add the soy sauce and stir thoroughly.
- When the oatmeal is fully cooked, turn off the heat and add the bean paste and toasted sesame oil, stirring thoroughly.
Commentary
- At higher scales, reduce water slightly to make up for the larger relative quantity of soy sauce.
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When using dried shiitake mushrooms, instead of combining water and oats immediately, add the mushrooms first and bring to a boil.
When mushrooms are mostly rehydrated, add oats and cook as normal.
It might try to boil over at this point so watch out.