Preparation

When comfort food transcends borders, magic happens. This savory oat congee takes the creamy, slow-cooked tradition of rice porridge and reimagines it with hearty steel-cut oats, creating a texture that's both familiar and refreshingly new.

Preparation

1. In a heavy-bottomed pot, combine the steel-cut oats, stock, and water. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 35-40 minutes until the oats break down and the mixture becomes creamy and porridge-like.
2. While the oats cook, heat the neutral oil in a small skillet over medium heat. Add the sliced shallots and fry, stirring frequently, until golden brown and crispy, about 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
3. Prepare soft-boiled eggs by boiling for exactly 6.5 minutes, then transferring to an ice bath. Peel and halve when ready to serve.
4. When the oats reach a thick, creamy consistency, remove from heat and stir in the miso paste until fully dissolved. Add soy sauce, sesame oil, and white pepper to taste.
5. Divide the congee between bowls. Top each with soft-boiled egg halves, crispy shallots, sliced scallions, and sesame seeds.

The result is a deeply satisfying breakfast that's both grounding and energizing, with layers of umami that develop with each spoonful.