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Oat-kayu Porridge with Mirin Glazed Salmon

Contender for the 2012 Spar for the Spurtle. This recipe was not tested by Bob’s Red Mill.

  • 1/2 cup Steel Cut Oats *
  • 4 cups Water
  • 4 pkgs Instant White Miso Soup (0.35oz packets)
  • 2 Tbsp Mirin (rice wine)
  • 2 Tbsp Brown Sugar
  • 2 Tbsp Soy Sauce **
  • 8 oz Salmon (thick skinless filet)
  • 1 cup Shiitake Mushrooms thinly sliced
  • 1 Egg large-sized, beaten
  • 2 Scallions thinly sliced


Step 1

Combine oats and water in a large bowl and let soak overnight.

Step 2

Place oats and their soaking water and miso powder in a large saucepan and bring to a boil. Reduce heat to a simmer, cover, and cook 20 minutes.

Step 3

Mix together mirin, brown sugar, and soy sauce. Marinate fish 5 minutes, turning once. Cook fish over medium-high heat in a non-stick pan for 1 – 2 minutes, flip and add marinade and cook 1 – 2 additional minutes. Let cool slightly and break fish into large flakes.

Step 4

Three minutes before the porridge is done, stir in the sliced mushrooms. Stir in beaten egg and salmon and continue cooking until done.

Step 5

Sprinkle porridge with sliced scallions and serve immediately.

Serves 4.


*Use our Gluten Free Steel Cut Oats to make this recipe Celiac-friendly.
**Make sure to use gluten free soy sauce to make this recipe Celiac-friendly.
Oat-kayu Porridge with Mirin Glazed Salmon

Servings: 4


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Products Used in this Recipe

Heart Health Month
Steel Cut Oats

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Baking Aids
Brown Sugar

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