- Meal Prep Recipes for Japanese Breakfast
- Meal Prep #1. Simmered Hijiki Seaweed
- Meal Prep #2. Bacon & Corn Potato Salad
- Meal Prep #3. Kinpira Burdock & Carrot
- Meal Prep #4. Boiled Komatsuna
- Breakfast Recipe #1. Pork Miso Soup (Tonjiru) with Vegetable Side Dishes
- Breakfast Recipe #2. Hijiki Rice Ball with Kinpira Rolled Omelette
- Breakfast Recipe #3. Spicy Tuna Rice Ball with Salmon & Vegetable Miso Soup
Meal Prep Recipes for Japanese Breakfast
It’s obvious that making an elaborate breakfast on a busy morning is super hard. However, don’t you want to eat a healthy and satisfying breakfast in the morning?
So, I would like to introduce you how to meal prep for it!
Here are 4 side dish recipes that you can make so easy at home, and arranged recipe is also available.
I hope you enjoy 3 different breakfast ideas with side dishes made with meal prep! Don’t miss it!
Meal Prep #1. Simmered Hijiki Seaweed
Ingredients (for 2-3 servings)
・0.5 oz (16g) Dried hijiki seaweed
・1 oz (30g) Carrot
・Half of Thin fried tofu
・1-2 Shiitake mushrooms
・2 tbsp Edamame beans (optional)
・1 tsp Sesame oil
・1/2 tbsp Sugar
・2 tbsp Mirin
・2 tbsp Soy sauce
・0.6 cup (150ml) Water*
・1/2 tsp Dashi granules (Hondashi)
*Water to reconstitute hijiki seaweed is not included in the quantity.
Direction
1. Soak hijiki seaweed in plenty of water for 20-30 minutes.
2. Thinly slice or shred carrots. Shred thin fried tofu. Thinly slice shiitake mushrooms.
3. Drain water from hijiki seaweed. Wash it quickly.
4. Oil pot, and fry carrot for 1 minute, then add hijiki seaweed. Stir-fry for 2 minutes, and add thin fried tofu and shiitake mushrooms.
5. Pour water, and add sugar, mirin, soy sauce, and dashi granules (you can use dashi soup instead of water and dashi granules). Stir and reduce heat.
6. Cook uncovered, stirring occasionally, until most of the water is gone. Add cooked edamame beans as you like.
Once cooled, pack in plastic container.
★SHELF LIFE★
Refrigerator: 3-5 days
Freezer: 1 month
Meal Prep #2. Bacon & Corn Potato Salad
Ingredients (for 2-3 servings)
・5 oz (140g) Potato
・1.4 oz (40g) Cucumber
・1 oz (30g) Bacon
・1-2 tbsp Corn
・A pinch of Salt
・2-3 tbsp Mayonnaise
・1/3 tsp Black pepper
Direction
1. Cut potato into small pieces, and cook it in microwave.
2. Thinly slice cucumber. Sprinkle with salt and stir. Leave it until water comes out.
3. After mashing the potatoes, cool them thoroughly.
4. Cut bacon into small pieces and cook until crispy.
5. Squeeze water out of cucumber. Add it to mashed potatoes. Also, add bacon, corn, mayonnaise and black pepper. Stir to combine.
Pack in plastic container.
★SHELF LIFE★
Refrigerator: 2-3 days
Freezer: 1 month When freezing, you should not use cucumbers due to high water content.
Meal Prep #3. Kinpira Burdock & Carrot
Ingredients (for 2-3 servings)
・3.5 oz (100g) Burdock
・1 oz (30g) Carrot
・1 tsp Sesame oil
・1 tbsp Sugar
・1 tbsp Sake
・1 tbsp Mirin
・1 tbsp Soy sauce
・1/2 tsp Dashi granules (Hondashi)
・A pinch of Salt
・1 tsp White sesame seeds (optional)
Direction
1. Shred burdock and carrot.
2. Oil pan, and stir-fry them for 2-3 minutes.
3. Add sugar, sake, mirin, soy sauce, dashi granules, and salt.
4. Stir-fry until most of liquid is gone.
5. Add sesame seeds as you like.
Once cooled, pack in plastic container.
★SHELF LIFE★
Refrigerator: 3-5 days
Freezer: 1 month
Meal Prep #4. Boiled Komatsuna
Ingredients (for 1-2 servings)
・3.5 oz (100g) Komatsuna (Japanese mustard spinach)*
・1/2 tsp Sesame oil
・1 tsp Soy sauce
・1 tsp Mirin
・1/3 tsp Dashi granules (Hondashi)
・2 tsp Ground sesame seeds
*Other leafy greens can be substituted.
Direction
1. Cut komatsuna into bite-sized.
2. Oil pan, and stir-fry stem part for 1 minute, then add leaf part.
3. Add mirin, soy sauce, dashi granules, and ground sesame seeds.
4. Stir-fry for a little.
Once cooled, pack in plastic container.
★SHELF LIFE★
Refrigerator: 2-3 days
Freezer: 1 month When freezing, drain off the water well and freeze.
Breakfast Recipe #1. Pork Miso Soup (Tonjiru) with Vegetable Side Dishes
Ingredients (for 1 serving)
・6 oz (170g) Steamed rice
Pork miso soup (Tonjiru)
・1 oz (30g) Thinly sliced pork
・1 oz (30g) Tofu
・1 oz (30g) Daikon
・0.5 oz (15g) Burdock
・0.5 oz (15g) Carrot
・0.7 cup (170ml) Water
・1 tbsp Miso paste
・1/3 tsp Dashi granules (Hondashi)
Side dishes
・Bacon and corn potato salad (Meal prep#2)
・Kinpura burdock and carrot (Meal prep#3)
・Boiled komatsuna (Meal prep#4)
Topping
・Slated plum
・Black sesame seeds
Direction
1. [Pork miso soup] Thinly slice daikon, burdock, and carrot. Dice tofu. Cut thinly sliced pork into bite-sized.
2. Cook vegetables with water in pot. When they become soft add pork. Skim the foam from the top of the soup. Add tofu.
3. Turn off heat, add dashi granules and miso paste, then dissolve miso paste.
Put black sesame seeds and pickled plum on top of rice as you like. Dish up 3 kinds of side dishes.
Ready to eat!
Breakfast Recipe #2. Hijiki Rice Ball with Kinpira Rolled Omelette
Ingredients (for 1 serving)
Hijiki rice ball
・6 oz (170g) Steamed rice
・2 tbsp Simmered hijiki seaweed (Meal prep#1)
Kinpira rolled omelette
・2 Eggs
・1 tbsp Kinpura burdock and carrot (Meal prep#3)
・1/2 tsp Oil
Side dish
・Boiled komatsuna (Meal prep#4)
Topping
・Sausage
Direction
1. [Hijiki rice ball] Cool cooked rice in a bowl. Mix 2 tbsp simmered hijiki seaweed with rice. Make 2-3 rice balls. (You don’t need any additional seasoning.)
2. [Kinpira rolled omelette] Mince kinpira burdock and carrot. Make beaten egg after adding this minced kinpira. (You can add more kinpura to egg, but the color of omelette will be very dark in that way.)
3. Oil pan, and pour a thin layer of egg liquid. Roll up when cooked. Repeat that a couple of times, so it will be rolled omelette.
Fry sausage as you like. Dish up boiled komatsuna.
Ready to eat!
Breakfast Recipe #3. Spicy Tuna Rice Ball with Salmon & Vegetable Miso Soup
Ingredients (for 1 serving)
Spicy tuna rice ball
・6 oz (170g) Steamed rice
・1.5 tbsp Canned tuna
・2 tsp Mayonnaise
・1/3 tsp Soy sauce
・A pinch of Red pepper
・A pinch of Salt
・Nori seaweed
Vegetable miso soup
・Half of Thin fried tofu
・1-2 Shiitake mushrooms
・1 oz (30g) Daikon
・0.5 oz (15g) Burdock
・0.5 oz (15g) Carrot
・0.7 cup (170ml) Water
・1 tbsp Miso paste
・1/3 tsp Dashi granules (Hondashi)
Salmon
・2.5 oz (70g) Salmon
・A pinch of Salt
Side dish
・Simmered hijiki seaweed (Meal prep#1)
Topping
・Fried egg
Direction
1. [Spicy tuna rice ball] Mix tuna with mayonnaise, soy sauce, and red pepper in advance. Make rice ball, put tuna mixture inside, then sprinkle salt on surface of rice ball. Wrap it in nori seaweed.
2. [Vegetable miso soup] Thinly slice or shred vegetables and thin fried tofu. Cook them in water until it becomes soft. Turn off heat, add dashi granules and miso paste, then dissolve miso paste.
Cook salmon with a little salt and make fried egg as you like. Dish up simmered hijiki seaweed.
Ready to eat!
