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Homely Millet Porridge Breakfast

Homely Millet Porridge Breakfast Recipe

You can substitute millet porridge with regular rice porridge and the suggested porridge condiments with your own favourite ones.


  • 1/2 cup (100 grams) millet (小米)
  • 1 litre water (stove-top) or 750 ml water (rice cooker) top up with more water whenever needed
  • slices luncheon meat (spam)
  • eggs, as many as you like

(A) Porridge Condiment

The following 3 items are used in this recipe. You can use other favourite porridge condiments such as braised peanuts, meat floss & picked mustard.

  • Japanese seasoned enoki (nametake/なめ茸 ) stirred into the porridge
  • pickled “cai xin” or mustard greens (菜心罐头)
  • fermented tofu cubes (豆腐乳)


  1. Cook the millet porridge using this recipe either on the stove-top or a rice cooker that has a porridge function.
  2. Cook sunny-side up egg(s). Grease a non-stick pan with oil and heat it to medium. Crack an egg into a small bowl and carefully pour the egg into the pan. Try to position the yolk in the middle surrounded by the egg white. After about two minutes, loosen the edges a bit, and let the egg cook for a few more minutes until the yolk is about half cooked. Set aside on a plate.
  3. Pan fry the luncheon meat. In the same pan, pan fry the luncheon meat until lightly seared on both sides.  Set aside on a plate.
  4. Serve. Stir the seasoned enoki into the porridge. Serve with a side plate of fry eggs & luncheon meat, along with side saucers of pickled mustard green & fermented tofu cubes.

Cooking Note(s):

To make your sunny side eggs round, you can use an egg ring or a pancake pan.

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2 comments on “Homely Millet Porridge Breakfast”

  1. I can’t even remember when I last had some millet. The porridge looks nutritious, healthy and so tasty too.

  2. Wah, savory breakfast! I like it!

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