New Year’s Day Oatmeal

I haven’t had an oatmeal post since last year, so I thought I’d share a new one, special for New Year’s Day.

We have a new tradition in the Oataku Family — noodles for New Year’s Eve dinner. A traditional Japanese New Year’s Eve includes soba noodles — long, square edged, buckwheat noodles. Being long, they are a traditional symbol of long life, and therefore auspicious. I guess we could have had pumpkin vines and done the same thing, but, traditional.

Unfortunately for tradition and auspiciocity, MJ broke the noodles into shorter, forkable bits, so I guess we’re in for a lot of short, forkable lives. Start by chopping and browning half an onion. Then add the shattered noodles, and just enough beef broth to cover. Simmer until done, 5 or 6 minutes. Thicken with a tablespoon or so of sour cream and let cook down. Most excellent.

At dinner time, control your urge to eat the whole thing and lick the pot. Save out a quarter cup, and soak overnight in the fridge in a cup of beef broth and oatmeal.

Setup: 1/3 cup of stone ground rolled oats, quarter cup of soba leftovers, one cup of broth, salt.  Cook for 10 minutes or so, depending on the exact style of oats.

Results: The concentrated beef/onion flavor from the dinner was spread out over a relatively large amount of oatmeal, which made it a little bland; but that might be what you want on the first morning of the New Year.  A splash of soy sauce helped.

Rating: *****

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