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    Home » Cuisine » Asian » Chinese

    Savory Asian-style Steel Cut Oatmeal

    Published: Feb 14, 2010 · Modified: Oct 25, 2014 by Jennifer Che

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    I love the chewy texture of steel cut oatmeal. It's hard to go back to regular oatmeal once you've tried steel cut.

    What's the difference? Well, both are oats.  They differ in the way that they are processed.  The first step is the same. Wheat berries are cleaned and their hulls removed, leaving the inside kernels (called the groat). For steel cut oatmeal, these groats are then cut into small pieces with steel blades. For regular oatmeal, the groats are steamed, flattened, and then dried.

    Because steel cut oats are much thicker than rolled oats, steel cut oatmeal takes A LOT longer to cook.  On the stove top, steel cut oats take about 30 minutes, although you can buy "quick" steel cut oats that cook in about 6 minutes.

    I decided to do a twist on traditional oatmeal by making mine savory and Asian style.  I find this dish comforting and very satisfying in the morning.  It reminds me of Chinese congee but healthier!

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    Steel Cut Oatmeal
    total time - 40 minutes (note: you can prepare the oatmeal the night before)
    serves 4

    1 cup steel cut Irish oatmeal
    4 cups of water
    soy sauce
    scallions
    sesame oil
    red pepper flakes (optional)
    furikake (optional)


    Bring 4 cups of water to a boil.  Add 1 cup of oatmeal and stir well.  When the oatmeal begins to thicken (~ 5 minutes), reduce heat and simmer uncovered for 30 minutes, stirring occasionally.  You can refrigerate the oatmeal and heat up small amounts every morning for breakfast.

    Now, flavor with your favorite condiments.  I like to mix it with a small amount soy sauce and sesame oil.  I then garnish with scallions, a bit of red pepper flakes, and a healthy dose of Japanese furikake (Japanese seasoning comprising dried seaweed, dried fish flakes, salt, spices, etc).  Of course, you can go crazy and add all the typical Chinese breakfast fixings, like shredded pork sung, chili bamboo shoots, or fermented tofu.  The possibilities are endless!

    Enjoy!
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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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