There is a Japanese breakfast/lunch dish called tamagoyaki. Tamago (たまご) is eggs, and yaki (やき) is cooked, unless it means cool evening. But in most contexts, tamagoyaki stands for a version of scrambled eggs that involves adding soy and sugar and dashi (oh my), and cooking it in multiple thin layers that are then rolled up. Cut up into chopstick-suitable pieces, it’s a standby food for the old bento lunchbox.
I decided to try an egg-drop oatmeal version. I cooked the oatmeal in water for the usual time, then stirred in the tamagoyaki mixture (egg beaters, glug of soy, a quarter teaspoon of dashi powder, half teaspoon of sugar) at the last minute.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of water, one third cup of tamagoyaki mixture, salt. Cook for 10 minutes or so, depending on the exact style of oats. Drizzle the tamagoyaki into the still-cooking oatmeal, stirring all the while. Add the potato when you take it off the stove.
Results: Not bad. The salt in the tamagoyaki didn’t help the oatmeal that much, so I had to add some. Slightly too much soy sauce (easy to do). The egg didn’t thicken up as much as I thought it would, so I added my usual potato.