Japanese Breakfast Set
12 ingredients · 7 steps · from Miwa's Japanese Cooking
Ingredients
- as needed Rice
- 1/2 cup Vegetable tofu proteins (fish and meat)
- not specified Seaweed (wakame)
- seasonal amount Eggplant
- as needed Bell peppers
- as needed Dashi sauce
- not specified Bonito flakes
- as needed Turnip (white part)
- as needed Soy sauce
- as needed Silky or firm tofu
- not specified Kimchi
- drizzle Flax seed oil
Steps
- Cook the rice: Soak it for about an hour (or overnight), drain well, bring to a boil, reduce heat and let simmer for 10 minutes.
- Turn off the heat after simmering and let it sit for another 15 minutes to finish cooking.
- Prepare Miso Soup by adding vegetable tofu proteins like fish and meat, seaweed like wakame, and water (or just rice/miso soup if preferred).
- For Bashi: Chop up eggplant and bell peppers into small pieces.
- Cook the chopped eggplant and bell peppers in Dashi sauce until tender.
- Transfer the cooked vegetables to a container and sprinkle with Bonito flakes as a finishing touch (if available).
- Prepare Pickled Turnips by placing turnip pieces in a container and allowing moisture to sip out over time (e.g., mix after about 6 hours).
Recipe extracted by Foodle from “Easy Japanese Breakfasts for Busy Mornings | Gut-Friendly Recipes!” by Miwa's Japanese Cooking. Quantities follow the video and may be approximate — watch the original for technique.