A simple bowl of toasted rolled oats finished with a bit of miso, then topped with a load of minced chives, walnuts, baby radishes, and a thread of cream. Also, a few snapshots from Los Angeles.
Ingredients
1 tablespoon unsalted butter
1 1/2 cups / 5 oz / 140 g rolled oats
3 cups / 700 ml water
1 tablespoon miso, or to taste
Directions
Melt the butter in a medium saucepan, stir in the oats, and patiently cook until the oats get well-toasted and fragrant. Stir in the water, and simmer until absorbed. Remove from heat. Place the miso in a separate bowl, and scoop a few big spoonfuls of the oats. Stir well, and then gently, but thoroughly fold this miso back into main pot of oats. Taste, and adjust with more miso, until it is to your liking.
Serve topped with lots(!) of minced chives, radishes, walnuts, and a good drizzle of cream. Make sure it's properly seasoned/salted and all the flavors will come together.
