A Perfect Japanese Breakfast: Addictive Onigiri & Creamy Soup

Hello, foodies!

Today, I’m sharing a recipe for a comforting and incredibly delicious Japanese breakfast set. We’ll be making “Yamitsuki Onigiri” (addictive rice balls) packed with savory flavors, a rich and creamy soy milk soup, and a side of quick cucumber pickles to complete the meal. It’s a balanced and satisfying way to start your day.

Let’s get cooking!

1. Addictive Cucumber Pickles (Yamitsuki Kyuri)

This is a quick and easy pickle that provides a refreshing crunch and a zesty kick to your meal.

Ingredients

• Cucumber: 100g (3.5 oz)

• ★ Seasonings:

  • Shantung (or your favorite bouillon/stock powder): 3/4 tsp

  • Sugar: 3/4 tsp

  • Rice vinegar: 3/4 tsp

  • Sesame oil: 3/4 tsp

  • Ground sesame seeds: 1 tsp

  • Grated garlic: 1/3 tsp

  • Grated ginger: 1/3 tsp

  • Ichimi togarashi (or cayenne pepper): 1/3 to 1/2 tsp

Instructions

1. Cut the cucumber into bite-sized pieces (any shape is fine). You can remove the seeds if you prefer.

2. In a bowl, combine the cucumber with all the ★ seasonings and massage them together. Let it marinate in the refrigerator to develop the flavors while you prepare the other dishes.

2. Addictive Mixed Rice Onigiri (Yamitsuki Onigiri)

These rice balls are filled with umami from savory green peppers and deep-fried tofu. They are simple to make but truly addictive!

Ingredients

• Cooked Japanese rice: 200g (7.0 oz) (from about 90g / 3.2 oz of uncooked rice)

• Green pepper: 40g (1.4 oz), finely chopped

• Aburaage (deep-fried tofu pouch): 1/2 sheet, finely chopped

• Vegetable oil: 1/2 tsp

• ◆ Sauce:

  • Mirin: 1 tsp

  • Soy sauce: 1 tsp

  • Dashi powder: a pinch

• Nori seaweed: to taste

Instructions

1. Heat oil in a frying pan over medium heat. Add the finely chopped green pepper and aburaage and sauté lightly.

2. Combine the ◆ sauce ingredients and pour them into the pan. Continue to cook until most of the liquid has evaporated.

3. Gently mix the cooked filling with the warm cooked rice. Form the rice into traditional onigiri triangles (or any shape you like) and wrap with nori seaweed if desired.

3. Creamy Miso Soy Milk Soup

A hearty and gentle soup that warms you from the inside out. The combination of soy milk and miso creates a wonderfully rich and creamy flavor.

Ingredients

• ☆ Soup Base:

  • Water: 150ml (2/3 cup)

  • Sake: 1/2 tbsp

  • Soy sauce: 1 tsp

  • Shantung (or your favorite bouillon/stock powder): 1/2 tsp

• Vegetables & Tofu:

  • Cabbage: 50g (1.8 oz)

  • Carrot: 30g (1.1 oz)

  • Onion: 30g (1.1 oz)

  • Aburaage (deep-fried tofu pouch): 1/2 sheet

• Finishing Touches:

  • Soy milk: 100ml (0.4 cup)

  • Miso paste: 1 tbsp

• Toppings (optional):

  • Boiled egg: 1

  • Chopped green onion: 10g (0.35 oz)

Instructions

1. Cut the cabbage, carrot, onion, and aburaage into bite-sized pieces.

2. In a pot, combine the ☆ soup base ingredients along with the cut vegetables and aburaage. Bring to a simmer over medium heat and cook until the vegetables are tender.

3. Pour in the soy milk and heat gently until warm. Be careful not to bring it to a rolling boil, as this can affect the flavor and texture. You can substitute soy milk with regular milk (whole or fat-free) if you prefer.

4. Turn off the heat completely. Add the miso paste and stir gently until it is fully dissolved. Adding miso off the heat preserves its delicate aroma and health benefits.

5. Serve in a bowl and top with a boiled egg and chopped green onions.

Enjoy your delicious and comforting Japanese breakfast!