I’ve been bugging mom for ages to give me this recipe, only to find out a) it doesn’t actually involve hatomugi, and b) it’s super simple and easy.
Combine the following ingredients in a slow cooker, set to cook for 10 hours or so overnight:
1/2 part barley
1/2 part oats
4 parts water (maybe a little more depending on cooking time, mine got a little dried out sitting on warm for an extra few hours)
Salt
Serve with brown sugar in the morning. Really sticks to the ribs.
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| Served with brown sugar |
Also very delicious topped with a dab of natto miso – usually found where macrobiotic ingredients are sold.