How to make ★Japanese traditional Breakfast★ ～伝統的な日本の朝ごはんの作り方～（EP3）
Today, I’m going to show you how to cook traditional Japanese breakfast.
Freshly steamed rice and miso soup are the staples to Japanese everyday meal. Japanese rice is short-grain-rice.
Unlike to long-grain rice, it is moist and a little sticky and tastes sweeter.
We recommend to choose Japanese rice but it is relatively expensive outside of Japan.
The best alternative is medium-grain rice like California rice.
You can choose brown rice or white rice with multi-grain.
Here is the page for How to cook perfect rice.
Miso soup is another important factor of our meal.
Miso is basically a fermented soy bean paste which has beautiful aroma and health benefit.
Miso soup warms up your body and boost your immune system immediately after taking.
In addition to miso soup and rice, we prepare one or two side dish to balance out the nutrition.
Tamagoyaki is our all-time favorite. I don’t know why but I’ve never tired of it!
Nori seaweed is indispensable condiment for rice. The oceanic flavor goes so well with rice.
If you are hungry, you can add Natto to your table.
In my personal preference, I don’t want my mouth smell in the morning so I don’t eat at the breakfast but dinner.
Obviously, Japanese breakfast is much healthier than cereal and milk. It takes time but totaly worth it in a long run.
- 10 g Katsuo bushi
- 500 ml boiling water
- 1 block soft tofu (150g)
- 1 tbs dried Wakame seaweed
- 1 tbs chopped scallion
- 1½〜2 tbs yellow Miso
- Put Katsuobushi into a heat proof jar, pour boiling water over it. Let it steep for a while until the Katsuobushi sink to the bottom.Set a sieve on a pot, pass through Dashi and remove the Katsuobushi.
- Put dried Wakame seaweed in a small bowl, pour cold water and rehydrate.
- Dissolve miso in the Dashi while cooking on low heat.
- Add cubed soft Tofu, and rehydrated Wakame.
- Continue cooking just before boiling. Ladle to a bowl and top with chopped scalliion. Serve immediately.