Time to use up more of that dashi. This time the secret ingredient is the stub end of a smallish daikon radish that I’d made oden with the night before. Normally, one puts whole rounds of the daikon into a stew or soup and lets them simmer for a couple of hours, to absorb the taste. No time for that, this is breakfast! So I just diced the daikon, dumped it into the dashi and delayed deploying the oatmeal until steaming.
Setup: 1/3 cup of stone ground rolled oats, inch or so of daikon, chopped, two dinner teaspoons of potato flakes, one cup of broth, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove..
Results:Not inedible. Not exciting. Not blended. The daikon added some crunch to the meal, but it felt like an afterthought, like seaweed sprinkled on your salad.