Traditional Japanese Breakfast Recipes

1.       Traditional Japanese Breakfast (Ichiju Sansai)

 

Ichiju Sansai, a traditional Japanese breakfast

Ichiju Sansai, a traditional Japanese breakfast, provides a balanced and nutritious start to the day. It is made up of various components that work together to make a balanced and enjoyable meal. The grilled fish adds a delightful savory ingredient with its smoky taste and soft texture, while the steamed rice provides a warm and nourishing basis. The miso soup, prepared with dashi and miso paste, adds warmth and umami to the dish, which is complemented with tofu cubes, seaweed, and green onions. Pickled veggies like umeboshi plum and tsukemono add a tart and refreshing contrast to the other tastes on the platter. Tamagoyaki, a savory and sweet-wrapped omelette, has a delicate and fluffy texture. Finally, the nori seaweed sheets, which may be wrapped around bits of rice or fish, finish off the meal. This traditional Japanese breakfast served with a cup of green tea, gives a hearty and delicious start to the day.

 

Full Recipe of Ichiju Sansai

 

Ingredients:

 

1) Steamed rice,

2) grilled fish (such as salmon or mackerel)

3) miso soup are all acceptable options.

4) Pickled vegetables, such as tsukemono or umeboshi plum

3) Sheets of nori seaweed

4) Tamagoyaki (a wrapped omelet from Japan)

5) Green tea

 

Instructions:

 

1. Begin by making steamed rice using a rice cooker or following the directions on the package.

2. Prepare the grilled fish by seasoning it with salt and pepper while the rice is cooking. Grill the fish until it is fully done and has developed a light char.

3. To make miso soup, combine dashi (Japanese soup stock) and miso paste in a small saucepan and bring to a boil. Tofu cubes, seaweed, and finely chopped green onions can be added to improve the flavor.

4. Arrange various pickled vegetables on a small platter, such as umeboshi plum or tsukemono.

5. To make tamagoyaki, combine eggs, soy sauce, and a dash of sugar in a bowl. Roll the ingredients into a log form while it cooks in a rectangle frying pan or tamagoyaki pan. The wrapped omelet should be cut into bite-sized pieces.

6. Present the grilled fish, miso soup, pickled vegetables, tamagoyaki, and nori seaweed sheets together with a bowl of steamed rice.

Enjoy a cup of hot green tea with your Japanese breakfast.

 

2.       Okonomiyaki-style Pancakes

 

pancakes in the Okonomiyaki style 

These savory pancakes in the Okonomiyaki style are a delicious mix of a sweet pancake and a traditional Japanese dish. All-purpose flour and dashi are combined to make a batter that results in a light, fluffy pancake with a hint of umami taste. The green onions lend a delicate acidity, while the shreds of cabbage add a cool, crisp texture. Cooked shrimp or sliced bacon can be added to the batter to offer a depth of flavor to those who want a heartier pancake. The pancake is prepared such that the outside is crispy and golden while the interior is soft and tender. These pancakes offer a pleasing fusion of sweet, acidic, and salty flavors when topped with okonomiyaki sauce, Japanese mayonnaise, aonori (dried seaweed flakes), and bonito flakes (katsuobushi). These pancakes are a special and fun option for a breakfast with a Japanese influence since each mouthful is a lovely blend of textures and flavors.

 

Full Recipe of Okonomiyaki-style Pancake

 

Ingredients:

 

1) Two cups of regular flour

2) Two-thirds of a cup of dashi (Japanese soup stock)

3) Two big eggs

4) One cup of chopped cabbage

5) Two finely sliced green onions

6) Optional: 1/2 cup cooked shrimp or diced bacon

7) 1/4 cup crispy fried onions or tempura scraps

8) Okonomiyaki sauce, which is sold at Japanese grocers

9) Japan-style mayo

10) Aonori (flakes of dried seaweed)

11) Flakes of bonito (katsuobushi)

 

Instructions:

 

1. Combine the all-purpose flour, dashi, and eggs in a large mixing basin. Smooth and well-combined after whisking.

2. Add cooked shrimp or chopped bacon (if using) along with the cabbage shreds and green onions to the batter. All ingredients should be combined well.

3. Set a nonstick griddle or frying pan to medium heat. To make a pancake with a diameter of 6 to 8 inches, spoon some of the batter onto the pan.

4. Top the pancake with some tenkasu or crispy fried onions. Cook it for 3 to 4 minutes, or until the bottom is crispy and golden brown.

5. Use a spatula to flip the pancake, then cook the opposite side for an additional 3–4 minutes.

6. When the pancake is fully cooked through and both sides are attractively browned, place it on a serving platter.

7. Spread Japanese mayonnaise and okonomiyaki sauce in a crisscross manner over the pancake.

8. Top with bonito flakes (katsuobushi) and aonori, dried seaweed flakes.

9. To serve the pancake as a delectable and savory Japanese breakfast choice, cut it into slices or wedges.

Enjoy your culinary explorations of the Japanese morning!