Instructions

• Combine the oat bran, water, milk, garlic powder, onion powder, kosher salt, and black pepper in a medium saucepan. Stir to combine.
• Bring the mixture to a boil over medium-high heat, then reduce heat to low and cook 1–2 minutes, stirring frequently, until thickened. Remove from heat and divide the cooked oat bran evenly between two bowls.
• While the oat bran is cooking, thinly slice the green onion and set aside a few slices for garnish; use the rest with the mushrooms.
• Measure out the sesame oil. Reserve a small amount for finishing the bowls, then heat the remaining sesame oil in a small skillet over medium-high heat.
• When the oil is hot, add the sliced shiitake mushrooms and sauté until they begin to soften, about 2–4 minutes.
• Add the green onion (the portion for cooking) and the soy sauce to the skillet. Cook 1–2 more minutes, stirring, until the onions are softened and the soy sauce has mostly cooked into the mushrooms. Transfer the mushrooms to a bowl and keep warm.
• In the same skillet (with the remaining oil/residue), reduce heat to medium and fry the two eggs to your preferred doneness.
• To serve: divide the mushrooms evenly over the two bowls of oat bran, top each bowl with a fried egg, and garnish with the reserved sliced green onion, crushed red pepper flakes, black sesame seeds, a drizzle of the reserved sesame oil, and sriracha to taste.