My Go-To Japanese Breakfast: Addictive Inari Sushi, Egg Miso Soup & Gomaae

Today, I’m excited to share a recipe for a classic Japanese-style breakfast. This balanced and flavorful meal, featuring Inari Sushi, Spinach Goma-ae, and Egg Miso Soup, is the perfect way to start your day. Let’s get cooking!

Ingredients (Serves 1)

Inari Sushi (4 pieces)

• For the Seasoned Aburaage (Fried Tofu Pockets):

  • 2 rectangular aburaage (fried tofu pouches)

  • ★ Water: 70ml (0.30 cup)

  • ★ Sugar: 1 tbsp + 1 tsp

  • ★ Soy Sauce: 2.5 tsp

  • ★ Dashi Powder: 1 pinch

• For the Sushi Rice:

  • Uncooked short-grain rice: 75g (2.65 oz)

  • ☆ Rice Vinegar: 13ml (0.05 cup)

  • ☆ Sugar: 5g (0.18 oz)

  • ☆ Salt: 1.5g (0.05 oz)

  • White Sesame Seeds: 1-2 tsp

Spinach Goma-ae (Spinach with Sesame Dressing)

• Spinach: 70g (2.47 oz)

• ◆ Japanese sesame paste (Tahini): 1/2 tbsp

• ◆ Ground White Sesame Seeds: 1 tsp

• ◆ Soy Sauce: 1/2 tsp

• ◆ Sugar: 1/2 tsp

• ◆ Rice Vinegar: 1/2 tsp

• ◆ Salt: 1 dash

• ◆ Ajinomoto (MSG): 1 dash

Egg Miso Soup

• Water: 200ml (0.85 cup)

• Onion: 30g (1.06 oz)

• 1 egg

• Miso Paste: 1 tbsp
  (Note: If your miso does not contain dashi, add a dash of dashi powder.)

Instructions

1. Prepare the Sushi Rice: Cook the rice according to your usual method. In a small heatproof bowl, combine all the ☆ ingredients for the sushi vinegar. Microwave (500W) for 30 seconds to dissolve the sugar and salt. Pour the vinegar mixture over the hot cooked rice and fold it in gently. Mix in the white sesame seeds and set aside to cool.

2. Prepare the Aburaage Pockets: Cut the aburaage pieces in half. To ensure the pockets open easily, gently roll a chopstick over their surface. Place them in a sieve and pour boiling water over them to remove excess oil, which helps them absorb flavor. Once cool enough to handle, gently squeeze out the excess water.

3. Simmer the Aburaage: In a small pot, combine the ★ ingredients and mix well. Bring to a light simmer, then add the aburaage. Place a drop-lid (otoshibuta) directly on top of the aburaage and simmer on low heat for 3 minutes. Remove the lid, flip the aburaage, replace the lid, and simmer for another 3 minutes.

4. Cool and Assemble the Inari Sushi: Continue to simmer until the liquid has almost completely evaporated, then turn off the heat. Transfer the aburaage to a plate or tray to cool. Once the aburaage and sushi rice are at room temperature, form the rice into small rectangular balls and gently stuff them into the pockets.

5. Prepare the Spinach: Bring a pot of water to a boil. Cut the spinach into bite-sized pieces and blanch for 30 seconds. Immediately drain and cool the spinach. Once cooled, firmly squeeze out as much water as possible.

6. Make the Goma-ae: In a mixing bowl, combine all the ◆ ingredients for the sesame dressing and mix until smooth. Add the squeezed spinach and toss well to coat.

7. Start the Miso Soup: In a pot, add the water and thinly sliced onions. Bring to a boil, then reduce the heat to low and simmer for 3-4 minutes until the onions are soft and translucent.

8. Finish the Miso Soup: Bring the soup back to a boil and gently crack the egg into the pot. Cook on low heat for about 90 seconds. Turn off the heat and gently dissolve the miso paste into the soup. Note: Be careful not to cover the pot with a lid after adding the egg, as it may cause the soup to boil over. Serve immediately.