Japanese Buckwheat Porridge
2 servings
20 minutes
Japanese-style buckwheat porridge is an unusual combination of traditional buckwheat and Eastern flavor accents. This recipe combines aromatic ginger, spicy garlic, nutmeg, and rich soy sauce to create a rich, warming taste. The addition of tofu gives the dish softness and nutrition, while basil adds a fresh green note. Historically, buckwheat is not a staple of Japanese cuisine, but its adaptation with local ingredients has created a unique dish. This porridge is perfect for a light and nutritious dinner, especially for those who appreciate the balance of healthy and tasty foods. It can be served as a standalone dish or accompanied by a vegetable side. It's a harmony of traditions and culinary experimentation.
1
Peel the ginger (3-4 cm) and grate it on a fine grater.
- Ginger root: 1 piece
2
Peel the garlic and crush it in a garlic press.
- Garlic: 2 cloves
3
Pour vegetable oil into a deep pot with a heavy bottom, add ginger, garlic, nutmeg, and soy sauce.
- Vegetable oil: 1 teaspoon
- Ginger root: 1 piece
- Garlic: 2 cloves
- Ground nutmeg: 0.3 teaspoon
- Soy sauce: 2 tablespoons
4
Add the buckwheat and lightly heat while stirring.
- Buckwheat groats: 100 g
5
Pour 200 ml of hot water, cover with a lid, and simmer for 12-15 minutes.
6
Add dry basil to the cooked buckwheat and mix. Cut the tofu into small pieces.
- Dried basil: 1 teaspoon
- Tofu: 200 g
7
Place buckwheat in plates, top with tofu, and sprinkle with fresh basil leaves.
- Tofu: 200 g
- Green basil: 4 sprigs