the taste space

Savoury Oatmeal with Vegan Ponzu Sauce

Posted in Breakfasts, Favourites by Janet M on December 4, 2012


One of my biggest challenges was to ditch the sweet breakfast during my sweetener-free challenge. Until I realized I used to eat a savoury breakfast all the time.

Flash back two years ago and my favourite breakfast was oatmeal with ponzu sauce and flax seeds. I know it sounds like the oddest combination, but I loved it. Savoury oats for breakfast.

Yet somehow, I seemed to skip over posting my most repeated recipe in lieu of other savoury oatmeal concoctions: soy sauce and nutritional yeastgoji berries, nori and ponzu sauce and a savoury oatmeal that I would eat for dinner with vegetables, miso and nutritional yeast.

Flash forward two years and I still have a bottle of ponzu sauce. OK, OK, it is not that old (I think!). Anyways, I turned it over and was not that thrilled with the ingredient list:

NATURALLY BREWED SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT), WATER, SUGAR, VINEGAR, SALT, BONITO EXTRACT (FISH), LACTIC ACID, LEMON JUICE, AUTOLYZED YEAST EXTRACT, NATURAL LEMON AND ORANGE FLAVORS WITH OTHER NATURAL FLAVORS, SUCCINIC ACID, DISODIUM INOSINATE, DISODIUM GUANYLATE, SODIUM BENZOATE: LESS THAN 1/10 OF 1% AS A PRESERVATIVE.

Forget the sugar and preservatives, but it isn’t even vegan! Oopsies!

So I ventured to make my own homemade vegan ponzu sauce, without all the fluff… and the fish. My recipe is adapted from Taste of the East. The core is a base of tamari (sadly, Braggs couldn’t compete) along with juices from both lemon and lime. Yuzu is more traditional but even I can admit that I have never seen yuzu for sale. While I don’t think ponzu sauce tastes fishy, a dashi flavoured broth is created from arame and added to the ponzu. I skipped mirin, a common Japanese sweet rice wine, not only because I am challenging myself to go sweetener-free, but also because I thought it tasted fine without it. I tried it with less tamari, but found it lacking without it. Since I only use 1-2 tsp for my oatmeal, I find a little goes a long way.

While I typically eat steel-cut oats, I treated myself to some extra thick rolled oats. Pillow soft, it worked well with the ponzu sauce. More as a textural contrast, and also for its health benefits (omega 3s, lignans and fiber), I added flax seeds. I highly prefer yellow or golden flax seeds which are more mild tasting than brown flax. However, to unlock flax’s prowess, freshly grinding them is the way to go. Otherwise, they may not be absorbed at all. :(

This is my submission to Weekend Herb Blogging, hosted by Elena.

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