THE HEALTHY JAPANESE BREAKFAST RECIPE

Breakfast is considered to be the most important meal of the day by many people. What’s the harm in making it healthy? Forget cereal or bacon and eggs. This beautifully designed breakfast has everything you need to start your day off right!

A Japanese breakfast is an excellent combination of steamed rice, miso soup, vegetables, grilled salmon, and pickles. It contains protein and many important nutrients!

This Japanese breakfast recipe will make a perfect breakfast.

Ingredients:

• 1 cup of sushi rice
• 1 ¼ cup of  water
• Furikake for serving
• ½ cup sliced green onion
• 1-2 tsp yellow (awase) miso paste
• 250ml prepared liquid dashi
• Dried wakame seaweed
• 1 portion silken tofu
• The salmon fillet should be skin-on (85 grams).
• 1 tsp sea salt
• ¾ tsp sake
• 60g fresh green beans
• 1 tbsp ground sesame seeds
• 1 tsp soy sauce
• 1 tsp sugar
• Sea salt to taste
• Tsukemono pickles
• Green tea

Instructions:

Step.1

You will need to prepare the salted salmon a few days in advance. First, slice your salmon fillet using the Japanese Damascus Chef knives set for a portion.

Step.2

Then rinse the salmon fillets under cold running water and pat dry with paper towels. Pour sauce over salmon, let stand 10 minutes and pat dry with paper towels. 

Step.3

First, apply sea salt to your skin. After that, sprinkle the rest of the salt on both sides of the meat. We recommend using more salt on your skin.

Step.4

Place a piece of tissue paper in the bottom of an airtight container. The fish will be able to absorb excess moisture with this. Put the meat in a bowl and cover it with another toilet paper. Cover and refrigerate for at least two days, until ready to cook. (We measured 1 salmon fillet. But we recommend adding a few pinches of salt at a time. Antifreeze)

Step.5

Measure the rice into a bowl and pour cold water over it, then grind the rice grains with your fingers, the water will become cloudy, drain and rinse again with fresh water. Repeat until the water runs clear.

Step.6

The ratio of water to rice is about 1.2:1, which is 20% more water than rice. Put the rice and water in a saucepan, cover with a lid, and place on the stove over high heat. For 15-20 minutes, simmer the water after it boils.

Step.7

While the rice is cooking, chop the green onions. We recommend professional kitchen chef knives for high efficiency and preparation of vegetables.

Step.8

Remove from heat and simmer for another 15-20 minutes, then remove the lid and stir. Serve in a small bowl with chopped green onion freekeh.

Step.9

To make the miso soup, place the miso paste in a small bowl. Using a little water and then a flour mixture, roll the dough until smooth. Dashi thermal fluid. Add the miso paste and stir until dissolved, do not boil the soup as it will lose its nutrients and rich flavor.

Step.10

In a separate bowl, add the dry wakame to get rid of the saltiness. With a sharp knife, carefully cut the silken tofu into cubes and finely chop the green onion. Miso soup is made with seaweed, wakame, and tofu.

Step.11

Serve on plates and garnish with chopped green onions before serving.

Step.12

For Homemade Green Bean Salad Dressing, mix sesame seeds, soy sauce, sugar, and salt to taste. Meanwhile, cut the beans into thirds and steam them until they are bright green and tender. Dip your hands into an ice water bowl or rinse with cold water.

Step.13

Toss the beans with the salad dressing while they are still warm.

Step.14

Preparing the Salted Salmon Fillet Heat the chicken at 260°C for a few minutes.

Step.15

Place tin foil on a baking tray. Place the salmon on top. Grill the salmon, skin side up, for 8-10 minutes, depending on the thickness of the fish. Japanese salted salmon cooked to perfection.

Finally

Serve each dish on a tray with pickled cucumbers and a cup of fresh green tea.

Read More: HOW TO CARE FOR JAPANESE DAMASCUS CHEF KNIFES HANDLES