Traditional Japanese Breakfast
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
51
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
100 g
Grain Rice (short-)2 tbsps
Pickle (mixed japanese)2.25 cups
Water (boiling)2 tsps
Soy Sauce1 tsps
SugarDirections:
1
Milton's method Cook the rice according to the instructions
2
Cook the rice according to the instructions
3
For the miso soup: Put the instant dashi stock in a pan with the boiling water
4
Add the potato and simmer over medium heat for about six minutes, or until the potato is cooked
5
Ladle some soup from the pan into a bowl and dissolve the miso in it
6
Gradually return the miso mixture to the soup
7
Stir the soup gently but don't let it come to the boil once you've added the miso
8
Turn off the heat and add the chopped spring onion
9
Serve hot in small bowls
10
Put the instant dashi stock in a pan with the boiling water
11
Add the potato and simmer over medium heat for about six minutes, or until the potato is cooked
12
Ladle some soup from the pan into a bowl and dissolve the miso in it
13
Gradually return the miso mixture to the soup
14
Stir the soup gently but don't let it come to the boil once you've added the miso
15
Turn off the heat and add the chopped spring onion
16
Serve hot in small bowls
17
For the fish: Mix the ginger, spring onion and soy sauce together and pour over the salmon fillets
18
Leave them to stand at room temperature for 15 minutes
19
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)
20
Grill the fish under medium to high heat for about 5-6 minutes on each side, taking care not to overcook it
21
Mix the ginger, spring onion and soy sauce together and pour over the salmon fillets
22
Leave them to stand at room temperature for 15 minutes
23
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)
24
Grill the fish under medium to high heat for about 5-6 minutes on each side, taking care not to overcook it
25
For the omelette: Combine the eggs, sugar, soy sauce and bonito flakes (or instant dashi), if using, and mix the ingredients thoroughly
26
Heat a little vegetable oil in a small, non-stick frying pan over medium to high heat and add the egg mixture
27
Agitate the eggs, using a wooden spoon, so the texture of the omelette remains fluffy
28
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
29
This creates the distinctive layered effect, called tamagoyaki, characteristic of a Japanese omelette
30
Flip the "package" over and cook for a further two minutes
31
Cut into quarters
32
Combine the eggs, sugar, soy sauce and bonito flakes (or instant dashi), if using, and mix the ingredients thoroughly
33
Heat a little vegetable oil in a small, non-stick frying pan over medium to high heat and add the egg mixture
34
Agitate the eggs, using a wooden spoon, so the texture of the omelette remains fluffy
35
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
36
This creates the distinctive layered effect, called tamagoyaki, characteristic of a Japanese omelette
37
Flip the "package" over and cook for a further two minutes
38
Cut into quarters
39
To serve: Japanese etiquette decrees that you place the bowl of rice on your left and the bowl of miso soup on your right
40
Serve the fish on a separate plate, the pickles in a small bowl, and the omelette on another small plate
41
Now test your hungover skills with chopsticks
42
Japanese etiquette decrees that you place the bowl of rice on your left and the bowl of miso soup on your right
43
Serve the fish on a separate plate, the pickles in a small bowl, and the omelette on another small plate
44
Now test your hungover skills with chopsticks