HOW TO MAKE A TEISHOKU TRADITIONAL JAPANESE BREAKFAST
Yield serves 2
Number Of Ingredients 18
Steps:
- Take the salmon out of the fridge 15 minutes before you start to prepare your breakfast. Add the filets to a bowl with the sake, mirin, and soy. Turn to coat and let marinate at room temperature while you prepare the rest of the breakfast.
- Turn your oven on to the broil function.
- Start off by making the rice: place the rice and water in a pot with a tight fitting lid and bring to a boil over medium heat. Turn the heat down to the barest simmer and cover with the lid and cook for 17 minutes without peeking. When 17 minutes are up, let sit, with the lid on, for 10 minutes.
- While the rice is cooking, make the miso soup: heat the dashi up in a pot over medium high heat. When hot, add the wakame and tofu cubes. Turn the heat off and use a ladle to scoop up some of the hot dashi. Use a small whisk or spoon to mix the miso paste into the ladle of dashi. When smooth and blended, add the ladle of dashi and miso back into the pot. Keep on very low heat to keep warm. Don't bring it back up to a boil because that will kill off all of the healthy probiotics.
- Place the salmon on a rack in a baking sheet or on tin foil. Broil for 10 minutes or until cooked through and slightly browned, brushing with the marinade about halfway through.
- While the salmon is cooking, whisk together the eggs, soy, mirin, and sugar in a bowl. Heat up a tamagoyaki pan (or regular frying pan) over medium low heat. Add a bit of oil to the pan and use a paper towel to evenly spread it. Add a small amount of the egg mixture and swirl to coat the bottom of the pan. When the egg is solid, use a spatula to fold the egg over onto itself in half. You want to fold it at 2 inch intervals so at the end you have flat omelette that's about 2 inches wide. Don't flip the eggs, just push them to the end of the pan. Use your oily paper towel to spread a tiny bit more oil in the pan and add a bit more of the eggs. Lift up the layer of already cooked eggs so that a bit of the new eggs connect, so they can cook together into a solid sheet. When the new layer of egg is almost cooked, fold the eggs over onto themselves again. Repeat until all the egg mixture is used. Let cool slightly and slice. Alternatively, make soft scrambled tamagoyaki.
- Scoop out some rice into a bowl. Serve up the miso soup, salmon, and tamagoyaki, along with some pickles. Enjoy!
TRADITIONAL JAPANESE BREAKFAST
This dish might not be to everyone's (westernized) taste on a hungover morning, and it's also a breakfast with many components-rice, grilled fish, miso soup, pickles and a Japanese-style omelette-and some relatively obscure ingredients. Having said that, this is as clean, wholesome and nutritious as breakfast gets, so if anything is going to make you feel better it may well be this.
Provided by Milton Crawford
Categories Potato Breakfast Salmon Soy Sauce
Number Of Ingredients 20
Steps:
- Milton's method
- Cook the rice according to the instructions.
- For the miso soup:
- Put the instant dashi stock in a pan with the boiling water. Add the potato and simmer over medium heat for about six minutes, or until the potato is cooked.
- Ladle some soup from the pan into a bowl and dissolve the miso in it. Gradually return the miso mixture to the soup. Stir the soup gently but don't let it come to the boil once you've added the miso. Turn off the heat and add the chopped spring onion.
- Serve hot in small bowls.
- For the fish:
- Mix the ginger, spring onion and soy sauce together and pour over the salmon fillets. Leave them to stand at room temperature for 15 minutes.
- Pour a little boiling water into the grill pan and place the fish on the grill rack above the water (this keeps it moist while it grills). Grill the fish under medium to high heat for about 5-6 minutes on each side, taking care not to overcook it.
- For the omelette:
- Combine the eggs, sugar, soy sauce and bonito flakes (or instant dashi), if using, and mix the ingredients thoroughly.
- Heat a little vegetable oil in a small, non-stick frying pan over medium to high heat and add the egg mixture. Agitate the eggs, using a wooden spoon, so the texture of the omelette remains fluffy.
- When the eggs are half-cooked, fold the omelette in half, to make a semi-circle, then fold the curving section inwards to form a rectangle, and then fold the ends inwards until you have what looks like a little square package. This creates the distinctive layered effect, called tamagoyaki, characteristic of a Japanese omelette.
- Flip the "package" over and cook for a further two minutes. Cut into quarters.
- To serve:
- Japanese etiquette decrees that you place the bowl of rice on your left and the bowl of miso soup on your right. Serve the fish on a separate plate, the pickles in a small bowl, and the omelette on another small plate. Now test your hungover skills with chopsticks.
20 TRADITIONAL JAPANESE BREAKFASTS
These traditional Japanese breakfast recipes will give your morning meal an upgrade! From fish waffles to street crepes, these dishes are a welcome change to the usual breakfast fare.
Provided by insanelygood
Categories Breakfast Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Japanese breakfast in 30 minutes or less!
Nutrition Facts :
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- Gohan - Steamed Rice. No meal is complete in Japan without steamed rice, from breakfast through late night. The name for steamed rice, Gohan, literally means "meal."
- Miso Soup. Typical Japanese-style meals include a bowl of miso soup. It is made with dashi soup stock, tofu, miso paste, and green onions. Different types of miso vary in flavor and saltiness, so you can adjust it to your taste.
- Tonkatsu. Like many other cultures, Japanese cuisine has a version of a deep-fried cutlet, in this case, pork. It is called tonkatsu and is always topped with tonkatsu sauce, which is a mixture of ketchup, Worcestershire sauce, soy sauce, and Dijon mustard.
- Sushi. Sushi takes the role of fast food today, both in Japan and around the world. In Japanese cuisine, sushi indicates dishes that use sushi rice, which is seasoned with a sweet vinegar mixture.
- Hot Pots. Hot pot dishes are easily cooked in one large pot and are quite popular in Japanese cuisine. One of the joys of eating hot pot dishes is that the pot is cooked on a portable range on the dining table and enjoyed family-style while everyone takes individual portions from the pot.
- Ramen. Ramen noodle dishes are very popular in Japan, with boiled noodles served in differently flavored soup with many toppings. Chefs in Japan usually train very hard to make quality ramen.
- Tempura. Tempura deep-fried vegetables or seafood are very common items in Japanese restaurants. The cooking method which makes tempura batter bloom like a flower in hot oil is called Hanaage), hana means flower and age means deep-frying.
- Wagashi. The traditional confectionery known as wagashi is served with tea in Japan. Daifuku mochi is a type of wagashi and is usually served with green tea.
WHAT IS A TRADITIONAL JAPANESE BREAKFAST? - TRAVEL WITH KAT
From travelwithkat.com
Estimated Reading Time 6 minsPublished 2019-08-19
- Steamed rice | Gohan | 御飯. Plain steamed rice, either hakumai, white rice or genmai, brown rice, is an integral breakfast dish providing carbohydrates.
- Grilled fish | Yakizakana | 焼き魚. The primary source of protein in a traditional Japanese breakfast is a small portion of grilled fish.
- Soft boiled egg | Onsen tamago | 温泉卵. Eggs are another popular protein source for breakfast. Onsen tamago is an egg soft boiled at about 65 °C, preferably in natural hot spring water as we had here.
- Omelette | Tamagoyaki | 卵焼き. This wasn’t included in our breakfast but Tamagoyaki is another popular breakfast dish. It’s simply an omelette made with a little sugar, soy sauce and dashi or bonito flakes (also known as katsuobush i, dried, fermented, and smoked skipjack tuna), folded or rolled up and then sliced.
- Hot Tofu | Yudofu | 湯豆腐. Tofu is another popular healthy Japanese food that everyone eats, not just vegetarians. Its made of curdled soy milk pressed into blocks.
- Pickles | Tsukemono | 漬物. An assortment of pickled seasonal, local vegetables. Pickled plum or umeboshi is particularly popular.
- Vegetable Side Dishes | Kobachi | 小鉢. As well as the pickled vegetables and seaweed, you may also get small portions of cooked vegetables and maybe a little salad.
- Fermented soybeans | Natto | 納豆. Soybeans fermented in a bacteria called Bacillus subtilis and then aged for about a week. They are pungent and slimy are not my idea of a great breakfast, I have to admit.
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- Healthy Japanese Breakfast Recipes. For a healthy Japanese breakfast, you can try this recipe for a natto bowl. It is rich in protein, dietary fiber, iron, and other nutrients.
- Vegan Japanese Breakfast Recipes. In the list of Japanese breakfast items, try this amazing Vegan recipe for rice porridge. Prep time: 10mins. Cook time: 10mins.
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2013-02-12 Traditional Japanese breakfast from a breakfast buffet at a youth hostel. From left to right: bowl of miso soup, cup for green tea, glass of water, plate with fried egg, baked fish, various vegetables and salad, pickled vegetables and squid salad, bowl of rice, container with natto Japanese breakfast in a hotel.
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