VietnameseĮxtra information about the current kanji. The readings are in the (Republic of Korea) Ministry of Education style of romanization. The Korean readings of the kanji both in hangul and in romanized form. The tones are represented by a concluding digit. Modern PinYin romanization of the Chinese reading of the kanji. The pronunciations found almost exclusively in Japanese names. Readings associated with prefixes and suffixes are marked with 「〜」. Where relevant the okurigana is also included separated by 「
Commonly used in words consisting of just one kanji and usually written in hiragana. The reading is coming from the pronunciation of a native Japanese word. It's commonly used in multi-kanji compound words and usually written in katakana. The reading is coming from the original Chinese pronunciation of the character. In Japanese, these readings are classified in three different groups: On'yomi, Kun'yomi and Nanori. This post is in partnership with Quaker.One single kanji may have more than one different readings. To assemble: Generously scoop porridge into bowls and top with soft boiled egg and any topping that you wish. Stir in the remaining sesame seeds and store in an airtight container. Combine the nori, half of the sesame seeds, salt, and sugar. Crinkle into the food processor or a mortar or pestle. Transfer eggs to an ice bath and let cool for a couple minutes before peeling.įor the furikake: Toast the nori over a low burner, waving each sheet over the burner until it crisps and the color changes. Reduce heat to a simmer and cook for 7 minutes.
Carefully lower eggs into the water with a spoon. Season with salt and pepper to taste.įor the soft boiled eggs: Bring a small pot to a gentle boil. Before serving stir in the ginger, sesame oil, and tamari. Add additional water or broth as needed with the porridge simmers (you will need more liquid the longer you simmer – I typically add at least another cup after 30 mins). Bring pot to a boil and reduce heat to simmer for 30 minutes up to 1 hour, stirring occasionally. There are endless ways to use oats and not just for breakfast and porridges! Quaker is showcasing a different recipe on their site every day for #Oatober so stop on by to get inspired!įor the congee: In a medium heavy pot, combine oats, water, and broth. I love how versatile my oats are for outfitting me for breakfast. A soft-boiled egg melts perfectly into the bowl. I love to make it with a cup of bone broth for an extra healing, mineral rich breakfast, and top it with savory add-ins like farmer’s market kimchi, crunchy radish, microgreens, and a sprinkling of furikake. Because it’s so savory and can be made with tons of variations – you can top it with just about everything – leftovers make an easy lunch or dinner too. It’s a major comfort food and super easy to digest. Congee is a healing meal typically made with rice and is often enjoyed for breakfast or when you’re under the weather. The selection of oatmeals – and the topping bar – is pretty incredible! I was recently reminded of my love of savory porridge after a recent trip to Oatmeals in NYC with Quaker, to celebrate the start of #Oatober.
I’m a big fan of savory in general and started experimenting with savory porridges last year with success. I think of oatmeal as the ultimate blank canvas for both sweet or savory dishes. In fact, I may go so far as to say you won’t even recognize it as oatmeal at all, which in this case is a great thing. I just posted a steel cut oatmeal recipe last week (with a delicious berry compote !) but this one is totally different.
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