A traditional Japanese Breakfast

Konnichiwa!

Breakfast is an important meal for the Japanese. The traditional Japanese breakfast is probably slightly different than what you’re used to eating for breakfast. Unlike your typical American breakfast, a Japanese breakfast consists of foods that make up a complete meal, similar to what you might be used to bringing for lunch or even dinner.

A typical traditional Japanese breakfast consists of rice, miso soup, omelet roll, vegetable, and a green salad.

Although this might seem like a heavy meal, you can always adjust the portion size to fit however hungry you’re feeling!

How to Make:

Japanese Rice:

Ingredients

• 2 cups of Washed rice
• 120-130 mL water

Instructions

Rice Cooker:

1. Add the rice and about water into the rice cooker.
2. Set to white rice. 
3. When finished cooking, stir and serve.

Sauce Pan:

1. Add the rice and water into a saucepan, cover and put on a stove at max heat. 
2. When the water starts to boil, turn the head down and let it simmer for roughly 15-20 minutes. 
3. Remove from heat and let it steam for another 15-20 minutes. 
4. Remove from stove, stir and serve. 

Miso Soup:

Ingredients

• 3 cups of dashi (fish broth)
• 1/2 package of soft tofu
• 4 Tbsp Miso Paste

Instructions

1. Boil dashi with water in a sauce-pan. 
2. Cut tofu into small cubes and add to dashi.
3. Reduce heat and dissolve the miso paste into the dashi. (Make sure it does not boil!!!!)
4. Remove from heat and serve.

Tamagoyaki

Ingredients

• 3 eggs
• 3 pinches of salt
• 1/4 sugar
• 4 drops of soy salt

Instructions

1. Mix the eggs, salt, sugar, and soy sauce in a bowl.
2. Heat fry pan on medium heat and add oil (so the egg won't stick to the pan)
3. On the pan is heated, pour a thin layer of the mixture in the pan. (Tilt to cover the bottom of the pan)
4. Once eggs have set a little, gently roll into a log to the other side of the pan.
5. Pour mix on the other side of the pan (tilt before pouring) with the egg at the end. 
6. After the new layer has set, roll the log back to the cooked egg and roll to the other end of the pan.
7. Repeat 4-6 until the mixture is used up.
8. Remove from the pan and cool for about 3-4 minutes.
9. Slice the egg log into 1/2" pieces.

Seaweed Salad

Ingredients

• - 50 g of dried seaweed
• - 1 Tbsp miso
• - 1 Tbsp soy sauce
• - 1 Tbsp mirin
• - 1 Tbsp seasame oil
• - 1 tsp rice vinegar
• - 1 tsp yuzu juice
• - 1 pinch of sea salt

Instructions

1. Rehydrate seaweed by putting in a bowl of water for about 15 minutes.
2. While seaweed is rehydrating, prepare the dressing. Combine miso, soy sauce, mirin, sesame oil, rice vinegar, yuzu juice and salt in a bowl and mix. (Mixture should not be thick!!)
3. Drain seaweed. Put it in the dressing bowl, stir add the sesame seed. 
4. Chill for about 10 minutes and serve.

Kinpira Gobo (the vegetable portion of the breakfast)

Ingredients

• 1 Burdock root
• 1 Carrot
• 1 Tbsp oil
• 1/4 cup of water
• 2.5 Tbsp soy sauce
• 1 Tbso Sugar
• 1 Tbsp Sake
• 1 Tbsp Mirin
• 1/2 tsp sesame seed
•  Shichimi Togarashi

Instructions

1.  Cut the burdock root and carrot thinly. Soak the burdock root in a bowl with water to remove the root harshness for about 5 minutes and strain. 
2. Heat fry-pan on medium heat and add oil. Cook the burdock root for about two minutes and add carrot and stir-fry for about 5 minutes. 
3. Add Soy sauce, water, sake, shichimi, and mirin, cook until there is a little liquid left.
4. Add sesame seeds and serve!

After making everything and placing it, it should look like this

Photo by S.G.

Thank you guys for reading and hope you enjoyed reading a little taste of a traditional Japanese breakfast~~