EASY JAPANESE BREAKFAST #14 And Okonomiyaki with Yakisoba for Dinner

1. Whitebait Bowl and Deep-fried Salmon Breakfast

Ingredients (2 servings)

Whitebait bowl
・Boiled whitebait
・Egg yolk
・Minced green onion
・Soy sauce

Deep-fried salmon
・3.5 oz (100g) Salmon
・2 tbsp Flour
・2 tbsp Water
・Oil for frying

Tartar sauce
・1 Boiled egg
・2 tbsp Mayonnaise★
・2 tsp Yogurt★
・1 tsp Miso paste★

Miso soup
・2 oz (60g) Tofu
・1.7 oz (50g) Bean sprouts
・1 oz (30g) Carrot
・1 oz (30g) Onion
・1 oz (30g) Chinese chive
・1.7 cup (400ml) Water
・2 tbsp Miso paste
・1/2 tsp Dashi powder

Komatsuna & carrot salad
・6.3 oz (180g) Komatsuna (Japanese mustard spinach)
・1.7 oz (50g) Carrot
・1 oz (30g) Crab sticks (Imitation crab meat)
・1 tsp Sesame oil
・1 tbsp Soy sauce☆
・1 tbsp Sugar☆
・1 tbsp Rice vinegar☆
・1/2 tbsp Ground white sesame☆
・A pinch of Dashi powder☆


1.  [Deep-fried salmon] Cut salmon into small pieces. Sprinkle salt and pepper as needed. Mix flour and water to make batter. Dip salmon in batter, then coat them with panko.

Deep-fry in oil for 3 minutes on each side.

For tartar sauce, crash boiled egg. Mix it with ★.

2.  [Miso soup] Cut onion, carrot, and Chinese chive. Simmer onion and carrot in water. When they get soft, add bean sprouts, Chinese chive, and tofu. Simmer for 1-2 minutes. Turn off the heat and dissolve miso (add dashi powder as needed).

3.  [Komatsuna & carrot salad] Shred carrot and chop komatsuna. Stir-fry carrot with sesame oil. Then add komatsuna stem. When they are almost cooked, add leaf part of komatsuna. Cook for 1 minute and turn off the heat. Season them with ☆.

4.  [Whitebait bowl] Serve rice in a bowl. Place boiled whitebait on top of rice. Top with egg yolk and green onion, if desired. Pour a little soy sauce when eating.

2. Hiroshima-style Okonomiyaki (Okonomiyaki with Noodles)

Ingredients (1 serving)

・1.4 oz (40g) Flour☆
・0.25 cup (60ml) Water☆
・0.5 oz (15g) Beaten egg☆
・A pinch of Dashi powder (kombu or bonito flavor)☆
・Dried bonito flakes

・6.3 oz (180g) Cabbage
・2 oz (60g) Bean sprouts
・2 oz (60g) Thinly sliced pork belly or pork loin
・0.5 oz (15g) Tempura bits (Agedama/Tenkasu)
・A pinch of Salt and pepper

・5.3 oz (150g) Boiled noodles
・2 tsp Worcestershire sauce★
・1 tsp Soy sauce★
・1/2 tsp Oyster sauce★

・2 Eggs
・1 tsp Oil

・Okonomi sauce*
・Aonori (Dried green seaweed)
・Red pickled ginger (Beni-shoga)

*Okonomi sauce
・2 tbsp Tonkatsu sauce
・1 tsp Mirin
・1 tsp Ketchup
・1 tsp Soy sauce
・1 tsp Sugar
・A pinch of Dashi powder


1.  Shred cabbage. Mix ☆ to make batter for crepe.

2.  Spread a thin layer of batter in a hot pan to make a thin crepe-like dough. Take it out once. (Sprinkle a little bonito flakes on the dough.)

3.  Spread thin pork belly in a pan. Sprinkle salt and pepper. Place tempura bits on top. Put bean sprouts and cabbage on top. Finally, put the crepe you just made on top. Cook on low heat until cabbage get soft.

4.  In a different pan, spread oil and make thin omelet. Take it out once. (place the thin omelet on a large, flat plate.) Stir-fry noodles in the pan, and season it with ★. Spread the noodles on top of the egg you just removed.

5.  When cabbage is fully cooked, transfer [3] on top of [4]. Flip it over, returning it to the pan so that the crepe batter is at the bottom and the egg layer is at the top. Fry for 1-2 minutes and it’s done.

6.  Pour okonomi sauce and mayonnaise. Put aonori and red pickled ginger as you like.

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