Kamameshi Oats



  • Sesame Chicken
    • 1/2 cup boneless chicken, chopped into bite-sized pieces
    • 1 tsp rice vinegar
    • 1 tsp aminos or low sodium soy sauce
    • 1/2 tsp sesame oil
  • Garlic Mushrooms
    • 1 cup shitake mushrooms, sliced
    • 1 clove garlic, chopped
  • Sushi Oats
    • 8 tbsp Quaker® Rolled Oats
    • 1/2 cup hot water
    • 1 tsp sesame oil
    • 1/2 tsp rice vinegar
    • 1/2 tsp aminos or low sodium soy sauce
    • 1/2 tsp grated ginger
    • 1/2 tsp honey
  • Garnish
    • 1 1/2 tbsp chopped spring onions
    • Lemon wedge for garnish (optional)


1 Prepare sesame chicken. In a microwave safe bowl, marinate chicken in rice vinegar, aminos, and sesame oil for at least 5 minutes. Then microwave on high for 1 minute and 45 seconds. Remove chicken from bowl but DO NOT DISCARD the marinade. You will use this for the next step.
2 Prepare garlic mushrooms. Toss mushrooms and garlic in the bowl containing the excess marinade of the Sesame Chicken. Microwave on high for 45 seconds. Set aside.
3 Prepare sushi oats. Pour oats in a microwave safe bowl. In a separate container, whisk together sesame oil, rice vinegar, aminos, ginger and honey. Add the hot water. Pour mix into oats. Stir well. Microwave on high for 2 minutes. Set aside.
4 Assemble the Kamameshi bowl. In a wooden bowl or dish, toss together the sesame chicken, garlic mushrooms, sushi oats and spring onions.
5 Garnish with lemon and more spring onions if desired. Serve.