Traditional Japanese Breakfast
Traditional Japanese Breakfast
Ingredients
For the Main Components
- 4 cups multigrain rice, cooked
- 4 dried horse mackerel
For Tamagoyaki
- 2 eggs
- 2 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon hijiki seaweed, rehydrated and finely chopped
- 1 teaspoon white sesame seeds
- 1 tablespoon oil, for cooking, plus more as needed
For Miso Soup
- 6 cups water
- 1 dashi pack
- 1/2 cup daikon radish, thinly sliced
- 1/2 cup fried tofu, cut into small pieces
- 2 cups spinach, roughly chopped
- 3 tablespoons miso paste
- 1/4 cup green onions, sliced
Instructions
- 1
Begin preparing the miso soup. Place a large pot on the stove and add 6 cups of water. Add the dashi pack to the water. Slice the daikon radish thinly and add it to the pot. Cut the fried tofu into small pieces and add them to the pot. Bring the soup to a boil over medium-high heat.
⏱️ 10 min
- 2
While the soup is coming to a boil, prepare the tamagoyaki mixture. Crack 2 eggs into a mixing bowl. Add 2 tablespoons of water, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Add the rehydrated and finely chopped hijiki seaweed and 1 teaspoon of white sesame seeds to the egg mixture. Whisk the mixture thoroughly until well combined.
⏱️ 5 min
- 3
Once the miso soup boils, add the roughly chopped spinach. Take a ladleful of soup broth from the pot and place it in a small bowl. Dissolve the miso paste in this broth, then return the mixture to the pot. Add the sliced green onions. Stir the soup gently to combine all ingredients. Reduce heat to low and keep warm.
⏱️ 5 min
- 4
Heat a rectangular tamagoyaki pan over medium heat. Lightly oil the pan, ensuring it is evenly coated. Pour a thin layer of the egg mixture into the hot pan, just enough to cover the bottom.
⏱️ 2 min
- 5
Once the egg starts to set and bubbles appear, use chopsticks to roll the egg tightly from one end of the pan to the other. Push the rolled egg to one side of the pan. Lightly oil the empty portion of the pan again.
⏱️ 3 min
- 6
Pour another thin layer of egg mixture into the empty space, lifting the cooked egg roll slightly to allow some new mixture to flow underneath. Once this new layer begins to set, roll the existing egg roll over the new layer, continuing to form a thicker roll. Repeat this process, adding oil and new layers of egg mixture, until all of the egg mixture is used and a thick, multi-layered tamagoyaki is formed.
⏱️ 10 min
- 7
Remove the cooked tamagoyaki from the pan and place it on a cutting board. Slice the tamagoyaki into desired serving pieces.
⏱️ 2 min
- 8
Grill the dried horse mackerel. Place the fish directly on a cooking rack over a gas burner. Grill over an open flame until the fish is cooked through and slightly charred on both sides, about 3-5 minutes per side depending on thickness.
⏱️ 8 min
- 9
Assemble and serve the breakfast. Serve the prepared multigrain rice in individual bowls. Arrange the grilled dried horse mackerel on plates. Place the sliced tamagoyaki next to the fish. Serve the hot miso soup in separate bowls.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Traditional Japanese Breakfast
For the Main Components
- 4 cups multigrain rice, cooked
- 4 dried horse mackerel
For Tamagoyaki
- 2 eggs
- 2 tablespoons water
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 teaspoon hijiki seaweed, rehydrated and finely chopped
- 1 teaspoon white sesame seeds
- 1 tablespoon oil, for cooking, plus more as needed
For Miso Soup
- 6 cups water
- 1 dashi pack
- 1/2 cup daikon radish, thinly sliced
- 1/2 cup fried tofu, cut into small pieces
- 2 cups spinach, roughly chopped
- 3 tablespoons miso paste
- 1/4 cup green onions, sliced
Instructions
- 1
Begin preparing the miso soup. Place a large pot on the stove and add 6 cups of water. Add the dashi pack to the water. Slice the daikon radish thinly and add it to the pot. Cut the fried tofu into small pieces and add them to the pot. Bring the soup to a boil over medium-high heat.
⏱️ 10 min - 2
While the soup is coming to a boil, prepare the tamagoyaki mixture. Crack 2 eggs into a mixing bowl. Add 2 tablespoons of water, 1 teaspoon of sugar, and 1 tablespoon of soy sauce. Add the rehydrated and finely chopped hijiki seaweed and 1 teaspoon of white sesame seeds to the egg mixture. Whisk the mixture thoroughly until well combined.
⏱️ 5 min - 3
Once the miso soup boils, add the roughly chopped spinach. Take a ladleful of soup broth from the pot and place it in a small bowl. Dissolve the miso paste in this broth, then return the mixture to the pot. Add the sliced green onions. Stir the soup gently to combine all ingredients. Reduce heat to low and keep warm.
⏱️ 5 min - 4
Heat a rectangular tamagoyaki pan over medium heat. Lightly oil the pan, ensuring it is evenly coated. Pour a thin layer of the egg mixture into the hot pan, just enough to cover the bottom.
⏱️ 2 min - 5
Once the egg starts to set and bubbles appear, use chopsticks to roll the egg tightly from one end of the pan to the other. Push the rolled egg to one side of the pan. Lightly oil the empty portion of the pan again.
⏱️ 3 min - 6
Pour another thin layer of egg mixture into the empty space, lifting the cooked egg roll slightly to allow some new mixture to flow underneath. Once this new layer begins to set, roll the existing egg roll over the new layer, continuing to form a thicker roll. Repeat this process, adding oil and new layers of egg mixture, until all of the egg mixture is used and a thick, multi-layered tamagoyaki is formed.
⏱️ 10 min - 7
Remove the cooked tamagoyaki from the pan and place it on a cutting board. Slice the tamagoyaki into desired serving pieces.
⏱️ 2 min - 8
Grill the dried horse mackerel. Place the fish directly on a cooking rack over a gas burner. Grill over an open flame until the fish is cooked through and slightly charred on both sides, about 3-5 minutes per side depending on thickness.
⏱️ 8 min - 9
Assemble and serve the breakfast. Serve the prepared multigrain rice in individual bowls. Arrange the grilled dried horse mackerel on plates. Place the sliced tamagoyaki next to the fish. Serve the hot miso soup in separate bowls.
⏱️ 5 min