Savory and Satisfying Oatmeal Seaweed Porridge
Savory and Satisfying Oatmeal Seaweed Porridge
Super Simple Diet Recipe: How to Make Hearty Oatmeal Seaweed Porridge Instead of Rice (Serves 1)
When we start thinking about our health or dieting, oatmeal often becomes a staple, doesn’t it? Oatmeal is rich in dietary fiber, making it incredibly beneficial for weight management. Eating oatmeal instead of rice will leave you feeling wonderfully full and satisfied. Plus, its nutty flavor gets even better the more you chew it. It’s perfect as a diet meal or a diabetic-friendly meal. Let’s make a super simple oatmeal seaweed porridge today! 🙂
Ingredients- 45g Beef for stew
- 5g Dried seaweed
- 40g Oatmeal
- 1/3 Tbsp Minced garlic
- 1/2 Tbsp Soy sauce for soup
- 300ml Water
- 1 Tbsp Perilla oil
- 3 Pinches Salt
- Sesame seeds, a little
Cooking Instructions
Step 1
First, prepare 5g of dried seaweed. Using pre-cut seaweed can significantly speed up your cooking process, making it very convenient. Add enough water to cover the seaweed and soak it for about 30 minutes until fully rehydrated. It’s best to soak the seaweed in advance before starting the porridge.
Step 2
After 30 minutes, drain the soaked seaweed thoroughly using a sieve. In the meantime, measure out 45g of beef for stew and 40g of oatmeal for the porridge.
Step 3
Heat 1 tablespoon of perilla oil in a pot over medium-high heat. Add the beef and sauté until it’s no longer pink on the outside. Stir-fry until the beef releases a nice nutty aroma.
Step 4
Once the beef has lost its pink color, add the drained seaweed to the pot and continue to stir-fry. Add 1/3 tablespoon of minced garlic and 1/2 tablespoon of soy sauce for soup. Sauté for about 1-2 minutes until the seaweed turns a vibrant green and the garlic becomes fragrant. It’s important to stir-fry everything well so the flavors meld together.
Step 5
Now, pour 300ml of water into the pot and bring it to a rolling boil over high heat. Once the liquid is boiling vigorously, it’s ready for the next step of making the porridge.
Step 6
When the porridge base is boiling rapidly, add the 40g of oatmeal and reduce the heat to low. Stir continuously to prevent clumping and cook for about 2-3 minutes. The cooking time may vary depending on the size of your oatmeal flakes, so adjust as needed until you reach your desired consistency. I used oatmeal with slightly larger flakes and cooked it for about 3 minutes. Once cooked, season with salt to your taste. It’s best to add salt little by little and taste as you go. I added about 3 pinches.
Step 7
Transfer the finished oatmeal seaweed porridge to a serving bowl and sprinkle with sesame seeds for a delightful finish. Doesn’t it look appetizing?
