Three Days of Japanese Breakfast (Dried Atka Mackerel Set, Sausage & Egg Rice Bowl, Miso-Grilled Onigiri)
Three days' worth of Japanese breakfasts to raise your potential for the day. Day 1 is dried atka mackerel with turnip-greens miso soup and silken tofu topped with mozuku seaweed. Day 2 is a sausage and egg rice bowl with a soft-set fried egg and sausages over rice hiding a secret garlic-shiso soy sauce, plus a white leek and mitsuba miso soup with natto added at the end. Day 3 is salt-koji onigiri grilled with walnut miso made from mixed nuts, and an instant nori-egg soup made by just pouring in boiling water. A menu for not overeating at night and eating well in the morning to spend the day full of energy.
INGREDIENTS
Ingredients
INSTRUCTIONS
Instructions
Pour the vinegared mozuku seaweed over the silken tofu to make hiyayakko. Keep it chilled in the refrigerator until just before eating.
0:58~2 minGrill the dried atka mackerel in a fish grill. Serve with grated daikon, lemon, and soy sauce.
1:18~10 minAdd the turnip greens to dashi made with a dashi pack, and once they have wilted, dissolve in the miso to make miso soup. Serve the multigrain rice in a bowl.
1:56~8 min(Day 2) Put a pot with a dashi pack over the heat and simmer for about 5 minutes to make dashi. One batch makes enough for about two meals, so you can make it ahead.
4:02~5 minRoughly chop the white leek and the stems of the mitsuba and add them to the dashi. Use plenty of both the stems and leaves of the mitsuba.
4:16~3 minScore shallow diagonal cuts into the sausages and cook them in the same frying pan as the egg. Cook the sausages until the surface is browned and crisp, and fry the egg soft-set.
4:33~6 minKeep the miso soup at low heat without boiling and dissolve in the miso.
5:16~2 minServe the white rice and hide the garlic-shiso soy sauce in it. Top with the soft-set fried egg and the three crisply cooked sausages, and add chili oil if you like.
5:28~3 minMix the included sauce into the natto and add it to the miso soup at the end. Finish with mitsuba on top.
6:15~2 min(Day 3) Loosen the miso with mirin and honey to sweeten it, and mix in the crushed mixed nuts to make walnut miso.
7:53~5 minSeason the freshly cooked white rice with shio koji, take a double handful, and shape it into a triangle.
8:04~5 minTop the onigiri with shiso leaves and walnut miso and grill in a toaster oven for a few minutes. The nuts burn easily, so cover with aluminum foil partway through. You can also tuck in some roe-filled shishamo smelt.
8:50~6 minPut the nori tsukudani, beaten egg, and chicken stock powder if you like into a bowl, and pour in boiling water to make instant nori-egg soup. The key is to beat the egg well at this stage.
9:47~3 minAdd roasted nori to the finished miso onigiri for a touch of sea aroma, and plate with the shishamo alongside.
10:19~2 min
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