Japanese Savory Oatmeal with Soy Sauce Egg

Bring 2 cups of water to a boil in a small saucepan over medium-high heat.

Add the rolled oats to the boiling water, reduce heat to medium-low, and simmer for 5-7 minutes, stirring occasionally, until the oats are creamy and most of the water is absorbed.

While the oats are cooking, prepare the soy sauce eggs. Bring a separate small pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6 minutes for a jammy yolk, or 7 minutes for a firmer yolk. Immediately transfer eggs to an ice bath to stop cooking, then peel.

Stir 2 tablespoons of soy sauce and 1 teaspoon of sesame oil into the cooked oatmeal. Divide the oatmeal between two bowls.

Slice each peeled egg in half lengthwise. Place two egg halves on top of each bowl of oatmeal.

Drizzle a small amount of additional soy sauce over the eggs, if desired.

Garnish with sliced scallions and toasted sesame seeds before serving warm.