Add the dashi, soy sauce and dried mushrooms (if using) cover and simmer until the mushrooms are rehydrated enough that you can remove and slice them. Add them back and simmer for an additional minute or 2. (If not using mushrooms you can skip ahead to the next step once the broth is slightly simmering).

Turn the heat down to medium-low (important as the oats might stick if too high!). Add the oats and spinach/leafy greens then stir together. Keep stirring regularly so it doesn’t stick. In the meantime you can cook your egg. I usually prefer a soft boiled egg with this dish but today I fried it so it was a bit quicker.

You should soon achieve a thick consistency. I like mine with a bit of bite but if you want it a bit looser and softer then you can add more stock as you like. Turn off the heat and stir in the oyster sauce.

Serve in a bowl and sprinkle with Furikake or any seasoning you like. Top with the egg and any additional protein you wish and serve. Today I added some leftover sausage I had. Chilli Oil works great on the egg and nori goes great with this too. I also love to have some pickles with it too. Spicy turnip pickles or takuan or homemade shoyuzuke works great.