Salmon-Dashi Oats

Unlike my first discussion of salmon and oatmeal (which featured a canned salmon sauce), this one is about your actual anadromiliad salmon-type fish, chopped up in the oats. Not only that, but the broth is last weeks real, home-made dashi, to which I added a couple glugs of shoyu, and a teaspoon of sugar – to turn it into teriyaki sauce.

The salmon was leftover from dinner. Nothing special — maybe a quarter cupsworth of broiled salmon, chopped up.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of dashi, a quarter cup of salmon. Tablespoon of soy sauce and a teaspoon of sugar.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Very good. Needed more sauce.

Rating: *****

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