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Three Days of Japanese Breakfast (Dried Atka Mackerel Set, Sausage & Egg Rice Bowl, Miso-Grilled Onigiri)
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1
Pour the vinegared mozuku seaweed over the silken tofu to make hiyayakko. Keep it chilled in the refrigerator until just before eating.
Silken tofu 1 block
Mozuku seaweed in vinegar 1 pack
0:58
~2 min
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Ingredients
1
Pour the vinegared mozuku seaweed over the silken tofu to make hiyayakko. Keep it chilled in the refrigerator until just before eating.
Silken tofu 1 block
Mozuku seaweed in vinegar 1 pack
0:58
~2 min
2
Grill the dried atka mackerel in a fish grill. Serve with grated daikon, lemon, and soy sauce.
1:18
~10 min
3
Add 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
4
(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 min
5
Roughly 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 min
6
Score 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 min
7
Keep the miso soup at low heat without boiling and dissolve in the miso.
5:16
~2 min
8
Serve 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 min
9
Mix 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
10
(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 min
11
Season the freshly cooked white rice with shio koji, take a double handful, and shape it into a triangle.
8:04
~5 min
12
Top 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 min
13
Put 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 min
14
Add roasted nori to the finished miso onigiri for a touch of sea aroma, and plate with the shishamo alongside.
10:19
~2 min
1
Step 1
Pour the vinegared mozuku seaweed over the silken tofu to make hiyayakko. Keep it chilled in the refrigerator until just before eating.
Silken tofu
1 block
Mozuku seaweed in vinegar
1 pack
2
Step 2
Grill the dried atka mackerel in a fish grill. Serve with grated daikon, lemon, and soy sauce.
Dried atka mackerel (hokke)
1 fillet
Grated daikon radish
to taste
Lemon
as desired
Soy sauce
to taste
3
Step 3
Add 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.
Turnip greens
to taste
Miso
to taste
Dashi pack
1 piece
Multigrain rice
1 bowl
4
Step 4
(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.
Dashi pack
1 piece
5
Step 5
Roughly 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.
White leek
to taste
Mitsuba
to taste
6
Step 6
Score 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.
Egg
1 piece
Sausages
3 pieces
7
Step 7
Keep the miso soup at low heat without boiling and dissolve in the miso.
Miso
to taste
8
Step 8
Serve 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.
Egg
1 piece
Sausages
3 pieces
White rice
1 bowl
Garlic-shiso soy sauce
to taste
Chili oil
as desired
9
Step 9
Mix the included sauce into the natto and add it to the miso soup at the end. Finish with mitsuba on top.
Natto
1 pack
Mitsuba
to taste
10
Step 10
(Day 3) Loosen the miso with mirin and honey to sweeten it, and mix in the crushed mixed nuts to make walnut miso.
Miso
to taste
Mirin
to taste
Honey
to taste
Mixed nuts
to taste
11
Step 11
Season the freshly cooked white rice with shio koji, take a double handful, and shape it into a triangle.
Freshly cooked white rice
enough for 2
Shio koji
to taste
12
Step 12
Top 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.
Mixed nuts
to taste
Shiso leaves
2 pieces
Roe-filled shishamo smelt
to taste
13
Step 13
Put 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.
Egg
1 piece
Nori tsukudani
to taste
Chicken stock powder
as desired
Boiling water
to taste
14
Step 14
Add roasted nori to the finished miso onigiri for a touch of sea aroma, and plate with the shishamo alongside.
Roe-filled shishamo smelt
to taste
Roasted nori seaweed
as needed
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Three Days of Japanese Breakfast (Dried Atka Mackerel Set, Sausage & Egg Rice Bowl, Miso-Grilled Onigiri) — cook along with the video