Nutrient-Rich Fusion Buckwheat Porridge
A Healthy and Hearty Summer Morning Meal: Fusion Buckwheat Porridge Recipe
Introducing a special buckwheat porridge recipe perfect for a soothing and satisfying summer morning meal. This fusion-style buckwheat porridge elevates the traditional dish with a flavorful broth and abundant ingredients, enhancing both taste and nutrition. It’s a recipe designed to whet your appetite and boost your health! Experience a more special and evolved meal.
Essential Ingredients
- 1 cup soaked buckwheat (overnight)
- 4 cups water
- 1 sheet kombu (5x5cm)
- 2 Tbsp bonito flakes
- 1 Tbsp soybean paste (miso)
- 2 shiitake mushrooms
- Pinch of salt
- Pinch of pine nuts (for garnish)
Cooking Instructions
Step 1
Trim the tough stems from fresh shiitake mushrooms. If using rehydrated dried shiitake, prepare them as well. Dice the cleaned shiitake mushrooms into approximately 1cm cubes. This dicing ensures they distribute evenly throughout the porridge, adding texture and flavor.
Step 2
The kombu used for making the broth will be added to the porridge, so julienne it finely. This way, you can fully enjoy the rich nutrients and umami of the kombu within the porridge.
Step 3
Pour 4 cups of clean water into a pot and add the prepared kombu. Once the water comes to a rolling boil, remove the kombu as its flavor has been sufficiently infused. Be careful not to boil the kombu for too long, as it can develop a bitter taste.
Step 4
Immediately after removing the kombu from the boiling water, take the pot off the heat. Add the bonito flakes and let them steep for a moment. Then, strain the liquid through a fine-mesh sieve to get a clear broth. In a separate bowl, place the soybean paste (miso) in a sieve. Gradually ladle the strained broth over the miso, gently whisking to dissolve it smoothly without lumps. This process thoroughly incorporates the savory flavor of the miso into the broth, deepening its richness.
Step 5
Add the buckwheat, which has been soaked overnight and rinsed clean, to the prepared miso broth. Bring it to a boil over high heat, then reduce the heat to low and let it simmer until cooked through. It’s important to stir occasionally to prevent the buckwheat from sticking to the bottom of the pot.
Step 6
Once the buckwheat has softened and the porridge has thickened, add the diced shiitake mushrooms and continue to cook. Simmer over medium-low heat until the liquid reduces and the shiitake mushrooms have infused their flavor into the porridge. Finally, season with salt to your taste. Ladle the porridge into bowls and garnish with pine nuts. Your nutritious and flavorful fusion buckwheat porridge is now ready! It’s best enjoyed warm.
