This creative cook's switch from rice to the more nutritious barley is inspired. Toppings-wise, you can add just about anything, but I love the sweetness of caramelized shallots, some sesame-garlic spinach, and, of course, a soft-cooked egg. I assume they are not that easy to come by, though, so you could use a smoked ham hock instead. I also added a couple smoked turkey tails that I had found at the Asian grocery store - they are delicious and ham-like in flavor. You can certainly use canned stock (I imagine dashi would be a great option), or even pick the meat and simmer the bones of a rotisserie chicken, which adds a nice roasted flavor to the broth. I chose to make my own broth this time around, which I did the day before I made the porridge. So this time I chose a pearled barley and got it to a point where it had just a slight bit of chew and a wonderful, silky sauce.

I cooked and cooked and cooked it and it never quite got creamy enough. While I often make mine with white rice, I wanted to try a whole-grain version I first tried an unhulled barley I had on hand.

Whether it's chicken or fish, a long process with homemade stock or a simplified version using pre-made ingredients, it is customizable and delicious. I love the soulful satisfaction of a great bowl of porridge.

Conji bowl