My Go-To Japanese Breakfast: Addictive Umami Cucumber, Tuna Onigiri & Miso Soup

Hello, food lovers around the world! Are you looking for a refreshing and flavorful way to start your day? Today, I’m excited to share a delightful Japanese breakfast menu that’s packed with umami and surprisingly easy to make: Japanese Umami Cucumber & Tuna Onigiri, served alongside a comforting Pot-au-feu style Miso Soup! This meal is not only delicious but also gives you a true taste of a traditional Japanese morning. Let’s get cooking!

Ingredients (Serves 1)

Here’s what you’ll need to create this fantastic breakfast:

■ Umami Cucumber

Cucumber: 3.5 oz (100g)
Salt (for draining): 1 pinch
Sugar (for draining): 1 pinch
★Salt: 1 dash
★Ajinomoto: 1 dash
★Sesame Oil: 1 teaspoon
★White Sesame Seeds: 1 teaspoon

■ Tuna Mayo Onigiri

Cooked Rice: 7.05 oz (200g, from 3.17 oz / 90g uncooked rice)
Nori (seaweed sheet): 1 (optional, for those who dislike it)
Salt (for surface): 1 dash
Canned Tuna (oil drained): 0.88 oz (25g)
☆Salt & Pepper: 1 dash
☆Ajinomoto: 1 dash
☆Soy Sauce: 1/4 teaspoon
☆Sugar: 1/4 teaspoon
☆Mayonnaise: 1 tablespoon

■ Sausage and Veggies Miso Soup

Water: 0.85 cup (200ml)
Potato: 1.76 oz (50g)
Onion: 1.76 oz (50g)
Carrot: 1.06 oz (30g)
Wiener (sausage): 1
Miso: 1 tablespoon (If your miso doesn’t contain dashi, add 1/2 teaspoon dashi powder separately)

Instructions

Follow these simple steps to prepare your delicious Japanese breakfast:

Prepare the Umami Cucumber: Cut the cucumber into bite-sized pieces. Sprinkle with a pinch of sugar and a pinch of salt, then let sit for 3 minutes. Afterwards, firmly wipe away any excess moisture with a paper towel.
Season the Umami Cucumber: In a bowl, combine the prepared cucumber with all the ★ ingredients (salt, Ajinomoto, sesame oil, and white sesame seeds). Mix well and chill in the refrigerator for a while to let the flavors meld. Your Umami Cucumber is now complete!
Make the Tuna Mayo Filling: Drain the oil from the canned tuna thoroughly. In a small bowl, mix the drained tuna with all the ☆ ingredients (salt & pepper, Ajinomoto, soy sauce, sugar, and mayonnaise) until well combined.
Form the Tuna Mayo Onigiri: Take a portion of cooked rice and form it into a ball or triangle. Create an indentation in the center and place a spoonful of the tuna mayo filling inside. Gently mold the rice around the filling to seal it.
- Quick Tip : To prevent rice from sticking and to evenly distribute salt, lightly wet your palms with water, sprinkle a dash of salt onto your hands, then shape the onigiri. This gives it a perfect light salty finish!
Prepare Miso Soup Ingredients: Dice the potato, onion, carrot, and wiener into bite-sized pieces suitable for soup.
Cook the Pot-au-feu Style Miso Soup: Place the chopped vegetables and wiener into a pot with water. Bring to a boil and cook until the ingredients are tender. Once cooked, turn off the heat and dissolve the miso paste thoroughly into the soup.