Healthy Japanese Breakfast | Fluffy Egg Bowl, Sweet Potato Miso Soup + 2 Sides

Hello everyone! For those of you looking to add a touch of Japanese warmth and flavor to your weekend mornings, I have the perfect breakfast set for you. Imagine a comforting “Fuwa-tama Donburi” (Fluffy Egg Bowl) paired with refreshing side dishes and a deeply satisfying sweet potato miso soup. It’s a complete meal that will leave you feeling refreshed and cozy!

This blog post will guide you through the ingredients and simple steps to create this delightful Japanese breakfast.

This recipe serves 1 person.

Ingredients

For the Fuwa-tama Donburi (Fluffy Egg Bowl):

• Cooked Rice: 200g (7.05 oz)

• Eggs: 2

• Salt: 1 pinch

• Oil: 1/2 tsp

For the Fluffy Egg Sauce (☆):

• Soy Sauce: 1 tbsp

• Mirin: 1 tbsp

• Sugar: 1 tsp

• Ketchup: 1 tsp

• Dashi Powder: 1 pinch

For the Sweet Potato Miso Soup:

• Water: 200ml (0.85 cup)

• Miso: 1 tbsp (If your miso does not contain dashi, add 1 pinch of dashi powder)

• Sweet Potato: 80g (2.82 oz)

• Onion: 30g (1.06 oz)

• Butter: 1/2 tsp

For the Japanese-style Tomato Salad:

• Tomato: 1 (90g / 3.17 oz)

• Shiso Leaves: 2 (optional, substitute with your favorite herbs or skip)

For the Tomato Salad Dressing (★):

• Soy Sauce: 1 tsp

• Sesame Oil: 1 tsp

• Rice Vinegar: 1 tsp

• Sugar: 1/2 tsp

• White Sesame Seeds: 1/2 tsp

For the Edamame Potato Salad:

• Potato: 90g (3.17 oz)

• Edamame: 15g (0.53 oz, shelled weight)

For the Edamame Potato Salad Seasoning (◇):

• Mayonnaise: 1 tbsp

• Shio Kombu (Salted Kelp): 1 tsp

• Sesame Oil: 1 tsp

• Sugar: 1 pinch

• Black Pepper: 1 pinch

• Salt: 1 pinch (add to taste, this was accidentally omitted in the video but is important for flavor!)

Instructions

1. Prepare the Japanese-style Tomato Salad: Peel the tomato if desired, then cut into bite-sized pieces. Mince the shiso leaves. In a bowl, combine the tomato, shiso, and all the (★) dressing ingredients. Mix well. Your refreshing tomato salad is ready!

2. Start the Edamame Potato Salad: Peel and cut the potato into bite-sized pieces. Boil in a pot of water for about 10 minutes until soft. Mash with a fork, then let it cool completely.

3. Finish the Edamame Potato Salad: Once the mashed potato has cooled, transfer it to a bowl. Add the shelled edamame and all the (◇) seasonings. Mix thoroughly until well combined.

4. Prepare the Sweet Potato Miso Soup: In a soup pot, add water, sweet potato cut into bite-sized pieces, and sliced onion. Bring to a boil and cook until the sweet potato is tender. Turn off the heat, then dissolve the miso paste. As a secret ingredient, add a tiny bit of butter at the end to enhance the flavor.

   • A Little Tip: Adding just a hint of butter to your sweet potato miso soup dramatically boosts its flavor and richness!

5. Prepare the Fluffy Egg Sauce: In a small saucepan or frying pan, combine all the (☆) sauce ingredients. Stir well and bring to a quick boil. Let it simmer briefly until slightly thickened, then transfer to a separate bowl.

6. Make the Fluffy Egg: Crack the eggs into a bowl, add a pinch of salt, and mix well. Heat a frying pan with oil, then pour in the egg mixture all at once. Quickly scramble or fold the egg to create a soft, fluffy, and semi-cooked omelet.

7. Assemble the Fuwa-tama Donburi: Place the cooked rice in a donburi bowl. Carefully slide the fluffy egg on top of the rice, then drizzle generously with the prepared fluffy egg sauce.

Enjoy your incredibly delicious and heartwarming Japanese breakfast! I hope this set brings a smile to your face and energy to your weekend.