Nobu-Style ‘Breakfast Sobagaki’

Previously, on –


I recently came across a menu listing at which had an item listed as Buckwheat Bircher Muesli. The menu items was described as oatmeal and buckwheat porridge, dried fruits

porridge/bircher base ingredients


nuts, brown sugar, soy milk.  Applying what I learned earlier in making the ‘dinner sobagaki’, I realized I might be dealing with:

  • 1 oz (2 T) cream of buckwheat
  • 1 oz (2 T) old style oatmeal
  • 10 oz + 1 T + 1t water (already boiling hot)

Getting the porridge started (gotta keep stirring at medium heat for about 10 minutes)

To make this breakfast sobagaki, it would be just a matter of adding the buckwheat and oatmeal to the boiling water. Then I would just

Completed porridge

have to lower the heat to 50% max power and cook the cereal, constantly stirring for about 10 minutes (think risotto).  Then it was just

Didn’t need that much brown sugar for 1 serving

a matter of portioning out the accompaniments:

4 tablespoons of cut dried fruits and nuts (from Creative Snacks Fruit & Berry Mix)

  • 4 tablespoons of cut mixed dried fruit and nuts
  • 1 T of dark brown sugar
  • 1/4 c soy milk

1/4 c of soy milk was plenty for 1 serving

This preparation turned out quite nicely. I actually didn’t need the brown sugar since the mix of cut dried fruit lent enough sweetness to

oatmeal/buckwheat breakfast sobagaki with the fixings (1/4c soy milk added to the bowl)

each bite.   For a cold day, when I don’t feel like having eggs and such, this was nice easy alternative for breakfast!


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