Wait, a “Bomb” Onigiri? The Japanese Breakfast You NEED to Try!
Hello, food lovers from around the world! Welcome back to my channel. Today, we’re diving into a truly satisfying and flavorful Japanese breakfast that will energize you for the whole day. We’re making a “Bakudan Onigiri” (Explosive Rice Ball), a comforting “Spicy Cabbage Miso Soup,” and a quick “Addictive Cabbage Salad.” Get ready to impress your taste buds!
Ingredients (Serves 1)
Here’s what you’ll need to create this delicious spread. I’ve included both metric and US customary measurements for your convenience.
For Bakudan Onigiri
Cooked Rice: 160g (5.6 oz)
(Equivalent to 75g (2.6 oz) uncooked rice)
Salmon Fillet: 40g (1.4 oz)
Sake: 1/2 tsp (optional, for cooking salmon)
Wiener Sausage: 1 (approx. 20g / 0.7 oz)
Egg: 1/2
Sugar: 1 pinch (for egg)
Oil: 1/2 tsp (for cooking egg and wiener)
Shiso Leaf (Perilla Leaf): 1
Nori (Seaweed Sheet): 1
For Spicy Cabbage Miso Soup
Cabbage: 50g (1.75 oz)
Ground Pork: 30g (1.05 oz)
Nira (Garlic Chives): 30g (1.05 oz)
Sesame Oil: 1/2 tsp
Garlic: 1/2 clove, minced
Water: 200ml (approx. 0.85 cups)
Miso Paste Sauce (★)
★ Miso Paste: 1 tbsp
★ Ichimi Togarashi (Japanese Chili Pepper): a dash
★ Sugar: 1/2 tsp
★ Shantung (or your preferred bouillon/stock): 1/4 tsp
★ Mirin: 1 tsp
For Addictive Cabbage with Soy Sauce Base
Cabbage: 70g (2.45 oz)
Soy Sauce Dressing (☆)
☆ Rice Vinegar: 1 tsp
☆ Soy Sauce: 1.5 tsp
☆ Sesame Oil: 1 tsp
☆ Sugar: 1 tsp
☆ Salt: 1 pinch
☆ Aji-no-moto (MSG): 1 pinch
☆ White Sesame Seeds: 1/2 tsp
Instructions
Let’s get cooking! Here are the steps to prepare your amazing Japanese breakfast.
Bakudan Onigiri
Cook the Salmon: Pan-fry the salmon fillet over low heat for about 4 minutes on each side. If desired, drizzle with 1/2 tsp of sake before cooking for a fluffier texture. Using parchment paper in the pan can help prevent sticking and make flipping easier.
Cook Egg and Wiener: In a separate pan, whisk the 1/2 egg with a pinch of sugar. Heat 1/2 tsp of oil and cook the egg until set. Simultaneously, pan-fry the wiener sausage until nicely browned. Wash the shiso leaf and pat it completely dry.
Assemble the First Layer: Take half of the nori sheet and place it in a bowl (the one you’ll eat the soup from works well). Spread about 80g (approx. 2.8 oz) of cooked rice on top. Layer the cooked salmon, egg, wiener, and shiso leaf, then cover with another 80g (approx. 2.8 oz) of cooked rice. Lightly wrap the nori around the rice to form a rough spherical shape. Don’t worry about perfection yet.
Final Onigiri Wrap: Lay out a piece of plastic wrap, then place the other half of the nori sheet on it. Carefully invert the rice ball from the bowl onto the nori. Using the plastic wrap, firmly shape the rice into a large ball, ensuring the nori completely covers the rice. Wrap it tightly in the plastic wrap and let it rest for a few minutes to stabilize its shape. Your Bakudan Onigiri is complete!
Spicy Cabbage Miso Soup
Prepare Ingredients: Cut cabbage and nira into bite-sized pieces. Mince the garlic. In a small bowl, combine all the ★ ingredients for the miso paste sauce and mix well.
Sauté Aromatics and Meat: Heat sesame oil in a pot. Sauté the minced garlic until fragrant, then add the ground pork and cook until its color changes.
Simmer Cabbage: Add the cabbage and water to the pot. Bring to a simmer and cook for about 2 minutes.
Finish Soup: Stir in the prepared miso paste sauce until it fully dissolves. Cook for another 3 minutes, then add the nira and immediately turn off the heat.
Addictive Cabbage with Soy Sauce Base
Prepare Cabbage: Cut the cabbage into bite-sized pieces.
Mix Dressing and Cabbage: In a large bowl, combine all the ☆ ingredients for the soy sauce dressing and mix thoroughly. Add the cut cabbage and toss well to coat. For the best flavor, let it rest in the refrigerator for about 20 minutes to allow the flavors to meld.
Quick Tips!
For Fluffier Salmon: When pan-frying salmon, drizzling a little sake (1/2 tsp) before cooking helps it come out wonderfully plump and moist.
What is Bakudan Onigiri? “Bakudan Onigiri” (literally “Bomb Rice Ball”) is a popular, informal term for a large, spherical rice ball. It’s also sometimes called “Bakudan Musubi.” Typically, it’s characterized by a generous filling of various ingredients, all wrapped entirely in nori seaweed. Unlike typical onigiri, it often contains multiple side dishes rather than just one type of filling. There are several theories regarding its origin: some say its round, dark appearance resembles a bomb or cannonball, others suggest its large size and satisfying nature give it “explosive power,” or that the ingredients “burst” out as you eat it. Interestingly, in the Oki Islands of Shimane Prefecture, “Bakudan Onigiri” made with large, round rice balls wrapped in winter-harvested rock seaweed are a common lunchbox item and snack.
Enjoy your authentic and incredibly delicious Japanese breakfast! Don’t forget to like this video, subscribe, and share your breakfast creations in the comments below! Happy cooking!
