EASY JAPANESE BREAKFAST #7 And Authentic Tempura for Dinner

1. Onigirazu (Rice Sandwich) and Milk Miso Soup Breakfast

Ingredients (for 2 servings)

Onigirazu (rice sandwich)
・3.5 oz (100g) Cooked rice
・Nori seaweed
・2 Eggs
・1.7 oz (50g) Green beans

・2.8 oz (80g) Spam
・1 tsp Mirin
・1/2 tsp Soy sauce

・1 oz (30g) Canned tuna
・1 tsp Mayonnaise
・1/3 tsp Karashi (Japanese mustard)
・A pinch of Salt and pepper

Milk miso soup
・6 Meatballs
・1 oz (30g) Onion
・1 oz (30g) King oyster mushroom
・0.5 oz (15g) Carrot
・0.5 oz (15g) Green beans
・1-2 tbsp Corn
・1.25 cups (300ml) Water
・0.4 cups (100ml) Milk
・2 tbsp Miso paste
・1 tsp Dashi powder (Hondashi)

Broccoli & fried tofu stir-fry
・3.5 oz (100g) Broccoli
・2 oz (60g) Thick fried tofu (Atsu-age)
・2 oz (60g) Deep fried tofu with thinly sliced vegetable (Ganmodoki)
・1 tsp Olive oil
・2 tsp Soy sauce★
・1 tsp Oyster sauce★
・1 tsp Mirin★
・1/2 tsp Sugar★
・A pinch of Dashi powder★

Tofu & tuna nugget
・3.5 oz (100g) Tofu
・1 oz (30g) Canned tuna
・1 oz (30g) Carrot
・1 oz (30g) Onion
・2.5 tbsp Flour
・1 tbsp Mayonnaise
・1/2 tsp Consomme
・Oil for frying


1.  [Onigirazu]Cut into a large piece of nori to create four spaces. Spread rice on the two spaces thinly. Place the ingredients (egg, spam, tuna, and green beans) where you want them and fold the nori in turn. Wrap in plastic wrap and leave for a while before cutting in half.

2.  [Milk miso soup]Cut all the vegetables. Simmer it in a pot with water and dashi powder. When they get soft, add milk. When it boils, turn off the heat and dissolve miso paste.

3.  [Broccoli & fried tofu stir-fry]Cut broccoli and fried tofu into bite-sized pieces. Stir-fry them with oil. Season them with ★.

4.  [Tofu & tuna nugget]Wrap tofu in a paper towel, place a weight on it, and drain off the water. Mince carrot and onion. In a mixing bowl, combine drained tofu, tuna, vegetables, flour, mayonnaise, and consomme. Knead well, form small round shapes with a spoon, and drop into hot oil. Fry for 3 minutes on each side.

2. Authentic Tempura

Ingredients (for 2 servings)

・4 Prawns
・2 tsp Flour

・5.3 oz (150g) Kabocha squash
・3.5 oz (100g) Eggplant
・2 oz (60g) Green bell pepper
・2 Eggs

Tempura batter
・2.5 oz (70g) Flour
・0.4 cup (100ml) Cold water
・1/2 Egg

Tempura sauce (Ten-tsuyu)
・3 tbsp Water☆
・1 tbsp Soy sauce☆
・1 tbsp Mirin☆
・1 tsp Sugar☆
・A pinch of Dashi powder (Hondashi)☆

・Grated daikon


1.  [Tempura sauce]Mix all the seasonings ☆ in a bowl, and heat it up a little.

2.  [Tempura batter]Mix flour, egg, and cold water. Stir to combine, but make sure that a few lumps remain.

3.  [Tempura]Cut all the vegetables and prepare the prawn. Dip the ingredients in the batter and then deep-fry them in oil. (Coat the prawn in flour before dipping into the batter.)

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