1. Miso Eggplant Stir Fry Breakfast
Ingredients (for 1 serving)
・7 oz (200g) Cooked rice
・1 Salted plum
・Black sesame
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・1 oz (30g) Green onion
・2 oz (60g) Tofu
・1 tsp Dried wakame seaweed
・3.5 oz (100g) Eggplant
・1.4 oz (40g) Green bell pepper
・1 oz (30g) Onion
・2.6 oz (75g) Fish sausage (Use your favorite protein)
・1 tsp Oil
・1 tbsp Miso paste
・2 tbsp Mirin
Direction
1. Cut all of vegetables and sausage into bite-sized, and dice tofu.
2. Pour water in a pot, and simmer green onion. Add tofu later.
3. Stir-fry eggplant and onion with oil. When it gets soft, add sausage and green bell pepper.
4. Add miso paste and mirin. Stir to combine.
5. Add dried wakame seaweed to soup. Turn off heat, and add miso paste. (Add 1/2 tsp dashi powder as needed.) Dissolve miso.
6. Prepare a bowl of cooked rice, and sprinkle black sesame and put salted plum as you like.
Ready to eat!
2. Grilled Salmon Breakfast
Ingredients (for 1 serving)
・7 oz (200g) Cooked rice
・Daikon pickles
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・1.5 oz (45g) Daikon
・1.4 oz (40g) Mitsuba (Use your favorite leaf vegetable)
・1 oz (30g) Enoki mushroom
・2.5 oz (70g) Salmon
・A pinch of Salt
・1 sheet of Shiso
Direction
1. Sprinkle salt on salmon, and grill it until fully cooked.
2. Thinly slice daikon, chop mitsuba, and cut enoki mushroom in half.
3. Pour water in a pot, and simmer daikon and enoki mushroom.
4. When salmon is cooked, dish up on plate with shiso leaf.
5. Add miso paste to soup. (Add 1/2 tsp dashi powder as needed.) Dissolve miso.
6. After dishing up miso soup in a bowl, put mitsuba as much as you want.
Ready to eat!
3. Spam and Egg Breakfast
Ingredients (for 1 serving)
・7 oz (200g) Cooked rice
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・3.5 oz (100g) Kabocha squash
・1 oz (30g) Onion
・1 Egg
・2 oz (60g) Spam
Direction
1. Cut kabocha squash and onion into bite-sized, and slice spam.
2. Pour water in a pot, and simmer kabocha squash and onion.
3. Bake spam until browned. Make thin omelette. Cut them into bite-sized.
4. Add miso paste to soup. (Add 1/2 tsp dashi powder as needed.) Dissolve miso.
Ready to eat!
4. Tuna Rice Ball Breakfast
Ingredients (for 1 serving)
・7 oz (200g) Cooked rice
・Nori seaweed
・0.7 oz (20g) Canned tuna
・1 tsp Mayonnaise
・1/2 tsp Karashi (Japanese mustard)
・Salt and pepper
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・0.7 oz (20g) Cabbage
・2 oz (60g) Carrot
・1 oz (30g) Enoki mushroom
・3 Sausage
・2 Cherry tomatoes
Direction
1. Cut cabbage, carrot, and enoki mushroom into bite-sized.
2. Pour water in a pot, and simmer cabbage, carrot, and enoki mushroom.
3. Make a cut in sausage. Bake them until browned.
4. Add miso paste to soup. (Add 1/2 tsp dashi powder as needed.) Dissolve miso.
5. Mix tuna with mayonnaise, karashi, and salt and pepper.
6. Put tuna in rice ball and shape it into a triangle. Wrap rice ball in seaweed.
Ready to eat!
5. Asparagus Wrapped in Pork Breakfast
Ingredients (for 1 serving)
・7 oz (200g) Cooked rice
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1 Egg
・2.5 oz (70g) Asparagus
・2.5 oz (70g) Thinly sliced pork
・1/2 tsp Potato starch
・Salt and pepper
・2 tsp Sake
・2 tsp Soy sauce
・2 tsp Mirin
Direction
1. Cut asparagus in half, wrap up them, and microwave at 500W for 40 seconds.
2. While cooling the asparagus, sprinkle salt, pepper, and potato starch on sliced pork.
3. Slice carrot and onion. Pour water in a pot, and simmer carrot and onion.
4. When soup boils, crack egg into it. Cook vegetables and egg for a while.
5. Add miso paste to soup. (Add 1/2 tsp dashi powder as needed.) Dissolve miso.
6. Wrap meat around asparagus. Bake them until browned.
7. Pour sake, soy sauce, and mirin. Stir to combine, and boil down the sauce.
Ready to eat!
6. Egg Natto Breakfast
Ingredients (for 1 serving)
・7 oz (200g) Cooked rice
・1 pack of Natto
・1 Egg
・A pinch of Salt
・0.7 cup (170ml) Water
・1 tbsp Miso paste (Add 1/2 tsp dashi powder as needed)
・0.7 oz (20g) Thin deep-fried tofu
・1 oz (30g) Onion
・1 tsp Dried wakame seaweed
・1 oz (30g) Kimchi
Direction
1. Slice onion and thin fried tofu.
2. Pour water in a pot, and simmer onion and thin fried tofu.
3. Make soft scrambled egg (add salt as needed). Stir natto after putting sauce and karashi.
4. Add dried wakame seaweed to soup. Turn off heat, and add miso paste. (Add 1/2 tsp dashi powder as needed.) Dissolve miso.
5. Dish up a bowl of rice, and put scrambled egg and natto.
Ready to eat!
