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Ham and Eggs Barley Porridge
February 27, 2014
I have been meaning to try a recipe with kombu ever since watching the first season of Mind of a Chef where David Chang seems to use it in every recipe. Finally got some for this recipe.
This recipe uses lots of cooked onions as one of the main flavor bases.
While the onion browns, cut up the ham and asparagus.
Nicely browned.
Ham goes in for a few minutes.
Then the barley and the stock. The stock is fortified with the kombu and some apple cider.
The asparagus goes in towards the end of cooking.
An egg and some scallions on top.
Ohhhh yea so good.
So glad I made this recipe.
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Ham and Eggs Barley Porridge
For: 2 bowls
- 7 Ounce Jones Dairy Farm Ham Steak
- 1 Cup Apple Cider
- 2 Cups Water
- 3 Cups Chicken Stock
- 1 Piece Kombu Seaweed
- 4 Tablespoons Butter
- 2 Onions Sliced
- 2 Cups Pearled Barley
- 2 Tablespoons Soy Sauce
- 1 Bunch Asparagus Chopped
- Scallions
- 1 Egg (Per Bowl)
Instructions
- Mix the cider, water, and stock and add the seaweed to it. Bring to a simmer and kill heat. Allow to steep for an hour. Saute the onions in the butter until golden brown, about 25 minutes. Add in the ham and cook 3 minutes. Add in the barley, soy, and stock (strained) Simmer on low stirring occasionally until it is porridge-like in consistency, about an hour. I ended up needing to add a few splashes of water toward the end of cooking cause most of the liquid was absorbed but the barley wasn't quite tender. some brands of barley can be different so just keep your eye on it. Add in the asparagus when there is about 20 minutes remaining. Serve and top with egg and scallions.