My Go-To Japanese Breakfast: ADDICTIVE DAIKON STEAK & EGG AND BEEF ONIGIRAZU

Start your day with a satisfying, authentic Japanese breakfast! This menu features a juicy Daikon (Radish) Steak with a sweet-savory glaze and a hearty Beef & Egg Onigirazu (sushi sandwich). It’s a perfect balance of vegetables and protein to power you through your morning.

Ingredients (Serves 1)

[Daikon Steak]

• Daikon Radish: 180g / 6.35 oz

• Flour: 1 tsp

• Vegetable Oil: 1 tsp

Steak Sauce:

• Soy Sauce: 1 tbsp

• Mirin: 1 tbsp

• Dashi Powder: 1/2 tsp

• Sugar: 1 tsp

• MSG (Ajinomoto): 1 pinch

[Beef & Egg Onigirazu]

• Thinly Sliced Beef: 40g / 1.41 oz

• Vegetable Oil: 1/2 tsp

• Beef Seasoning: 1 tsp Soy Sauce, 1 tsp Mirin, 1/2 tsp Oyster Sauce, 1/2 tsp Sugar

• Egg: 1

• Spinach: 30g / 1.06 oz (plus a pinch of salt and pepper)

• Mayonnaise: 1/2 tsp

• Cooked Rice: 100g / 3.53 oz

• Nori (Seaweed Sheet): 1 large sheet

[Green Onion Miso Soup]

• Water: 200ml / 0.85 US cup

• Miso Paste: 1 tbsp (Note: If your miso doesn’t contain dashi, add 1/2 tsp dashi powder)

• Green Onion: 30g / 1.06 oz

• Dried Wakame Seaweed: 1 tsp

Cooking Instructions

1. Prepare the Daikon Steak

Slice the daikon into 1cm thick rounds and score both sides with shallow cross-cuts. Place in a heatproof bowl and microwave for 6 minutes (at 500W) or boil until tender. Pat dry, coat lightly with flour, and sear in a pan with oil until golden brown. Pour in the mixed steak sauce and simmer for a few minutes until the glaze thickens and coats the daikon.

2. Cook the Onigirazu Fillings

In a hot pan with oil, sauté the beef and add the “Beef Seasoning” mixture until cooked through. In a clean pan, fry the egg (over-easy or over-medium style). Blanch the spinach in boiling water for 30–60 seconds, squeeze out the excess water, and set aside.

3. Assemble the Onigirazu

Place a square container (like a Tupperware) over a sheet of plastic wrap. Layer 50g (1.76 oz) of rice at the bottom, followed by spinach (seasoned with salt, pepper, and mayo), the beef, and the fried egg. Top with the remaining 50g (1.76 oz) of rice.

4. Wrap the Onigirazu

Flip the square container onto the center of a Nori sheet. Fold the corners of the seaweed tightly toward the center. Wrap the whole thing in plastic wrap and let it sit for 10 minutes to allow the seaweed to soften before slicing it in half.

5. Make the Miso Soup

Combine water and sliced green onions in a small pot and bring to a boil. Add the dried wakame. Turn off the heat and whisk in the miso paste until fully dissolved.

Quick Tip

If you don’t have a microwave, you can pre-cook the daikon by simmering it in water for about 10-15 minutes until a skewer passes through easily. Scoring the surface of the daikon (making small cuts) is the secret to helping the delicious sweet-savory sauce soak deep into the radish!