Japanese Breakfast Recipes

Name: Japanese Breakfast Recipes
Ingredients: 1 cucumber; 2 teaspoons sugar; 1 tablespoon vinegar; 2 teaspoons soy sauce; 1 and half teaspoon sesame oil; shredded red pepper chili peppers; enough for soup dried wakame seaweed; as needed boiling water; 1 dashi packet; amount as needed tofu; amount as needed miso paste; shredded carrot; amount as needed bacon; a little sesame oil; a pinch sugar; as you like salt; as you like pepper; amount as needed eggs; a little sugar; enough for frying oil; amount as needed daikon; 1 pack natto; as you like mixed green onion; amount as needed salmon; a little salt; enough for baking parchment paper; little amount sake; as a green material mitsuba; amount as needed rice; amount as needed asparagus

54 ingredients · 12 steps · from JAPANESE COOKING CHANNEL

Ingredients

1 cucumber
2 teaspoons sugar
1 tablespoon vinegar
2 teaspoons soy sauce
1 and half teaspoon sesame oil
shredded red pepper chili peppers
enough for soup dried wakame seaweed
as needed boiling water
1 dashi packet
amount as needed tofu
amount as needed miso paste
shredded carrot
amount as needed bacon
a little sesame oil
a pinch sugar
as you like salt
as you like pepper
amount as needed eggs
a little sugar
enough for frying oil
amount as needed daikon
1 pack natto
as you like mixed green onion
amount as needed salmon
a little salt
enough for baking parchment paper
little amount sake
as a green material mitsuba
amount as needed rice
amount as needed asparagus
a little oil
1 teaspoon butter
1 teaspoon soy sauce
cut corn corn
amount as needed kiwi fruit
amount as needed bell pepper
half a can amount canned tuna
a sprinkle salt
as you like pepper
enough to mix well mayonnaise
shredded daikon
sliced steam fried tofu tofu
1 dashi packet
amount as needed salmon flakes
amount as needed pickled palm
salted kombu at home kombu gudani
a little soy sauce
a little sugar
amount as needed cold tofu
as a garnish dried bonito shavings
as a garnish minced green onion
amount as needed chinese cabbage
cut pieces carrot
sliced amount tofu

Watch the original video

Steps

**Pickled Cucumber:** Wash the cucumber and wipe off moisture. Peel the skin. Cut into bite-sized pieces. Put them in a container. Add 2 teaspoons of sugar, 1 tablespoon of vinegar, 2 teaspoons of soy sauce, and 1 and half teaspoon of sesame oil. Wrap the sauce onto the cucumber. Let it stand overnight in the fridge so that the taste will soak into it. The next day, you can add chili peppers as a topping.
**Miso Soup (Wakame):** Dehydrate dried wakame seaweed or use water/boiling water. If not using dashi packet, use dash granules or homemade dashi. When boiling, reduce heat to low for 5 to 6 minutes to take soup stock. Take out the packet. Put in wakame and tofu. Simmer for 2-3 minutes. Turn off the heat and add miso paste; dissolve and mix well.
**Stir-fried Carrot and Bacon:** Shred the carrot and bacon. Stir fry them with a little sesame oil. Sprinkle with a pinch of sugar, salt, and pepper as you like.
**Japanese Rolled Omelette:** Put eggs in a bowl and add sugar; mix well. Heat a frying pan or pot well and pour oil. Add beaten egg a little by little (four separate times). The moment the egg is cooked, put it on the edge of the pan. Add a little oil as needed. It's great to use the frying pan exclusively for Japanese omelette but it's okay to do with a round shape like this. Cut and it's done. You can add daikon as a popular topping.
**Natto Rice Balls:** Mix natto with the sauce attached to the pack, stir well. Put on rice and sprinkle mixed green onion as you like.
**Salmon Light Balls:** Sprinkle salt on salmon. Place parchment paper on the frying pan. Pour little sake onto the salmon if available. Cover and bake for a while, turning over on the way until cooked. Transfer it to the plate and flake the salmon. Use mitsuba (or parsley/favorite green vegetable) as garnish. Wash rice with salmon flakes and mix about 1 tablespoon. Mix well and check taste; add salt as needed. Make rice balls using plastic wrap.
**Garnishes:** Cut asparagus and cook in a frying pan with a little oil. Add one teaspoon of butter, one teaspoon of soy sauce, and mix well. Cut corn and rub it in plastic wrap. Peel kiwi fruit, cut it in half, then dish up everything.
**Bell Pepper Tuna Salad:** Cut the bell pepper and remove seeds. Thinly slice the bell pepper. Microwave for 1 to 2 minutes. Drain excess oil from canned tuna (use half a can amount). Sprinkle with salt and pepper, mix well; it's done.
**Miso Soup (Daikon):** Shred daikon and sliced steam fried tofu. Use dashi packet. Simmer until the daikon is cooked. Turn off heat and add miso paste; dissolve and mix well.
**Rice Balls (Salmon/Pickled Palm/Kombu):** Make rice balls using plastic wrap with salmon flakes, pickled palm, and kombu gudani. Sprinkle a little salt on the whole surface of the rice balls. Wet hands slightly and put each ingredient as you like for filling.
**Side Dish:** Quickly make cold tofu. Dish up the tofu, sprinkle dried bonito shavings and minced green onion, and ready to eat.
**Sunny Side Up Egg & Sausage:** Make sunny side up egg and grill sausage.

Recipe extracted by Foodle from “4 EASY Japanese Breakfast Recipes for Beginners” by JAPANESE COOKING CHANNEL. Quantities follow the video and may be approximate — watch the original for technique.