If you have read about food or proper eating, you would have heard that breakfast is the most important meal of the day, moreover eating a nutritious breakfast is more important. In the United States, you find fitness lovers eat nutritious overnight oats for breakfast, but what about trying Japanese breakfast recipes? It can be entirely a different style of breakfast to eat before you go to work. The Japanese breakfast is not that complicated but it can still be worthy to try.
Instead of the sweet cereals, egg dishes, and filling bacon dishes, that are served on many American breakfast menus, Japanese breakfast recipes focus on savory and salty flavors that energize you for the day.
What is unique about Japanese breakfast?
When you are getting ready for a hard day of work or want to fuel yourself for an outdoor, you would mostly reach out for the old-fashioned oats. But it is different when you try it in Japan. Each country has its own distinct patterns for breakfast and the combinations may seem completely unfamiliar.
This can be true in Japanese breakfasts because they rely on starches and light sources of protein. The way they eat is also different as they rely on multiple small dishes, rather than a single large meal. The flavors and ingredients too can be very different than other food items.
After a long night of sleeping, bodies will need protein and so the Japanese get their morning protein through fish, beans, and eggs. They choose the freshest wild-caught fish at the market and usually broil or pan cook it while seasoning it with salt.
Rice is often the base ingredient of a Japanese breakfast. They use short-grain rice, a type of rice used for sushi. While some use regular white rice or brown rice. The breakfast will be served in a single bowl and the components may be served in their own containers.
Japanese breakfast recipes
There is no need to stick to so-called breakfast flavors and variation in breakfast is not bad at all. So let’s see some delicious and healthy Japanese breakfast recipes that every American should try.
Rice porridge (Okayu)
This is a simple dish made with rice and water and is known as a healing food in Japan due to its tender soft and easily digestible nature. It is served to soothe the body and restore energy. You’ll find simple toppings making the meal light and mild taste.
- 1/2 cup Japanese-style rice (short-grain rice)
- 1/2 teaspoon salt
- 3 cups water
- 1-ounce sesame seeds
- Chopped scallion
- Umeboshi, for optional garnish
How to make
Wash the rice well and drain. In a heavy-bottomed pot or earthenware pot, put 3 cups of water and rice. Let it sit for 30 minutes. Then cover the pot and bring to boil over medium-high heat. Turn the heat down to low, and cooked rice for 30 minutes. Turn off the heat and let it steam for 10 minutes covered.
Take the toppings into separate bowls and season the porridge with salt. serve it with toppings on the side.
Rice balls (Onigiri)
They are rice balls that are wrapped partially in nori seaweed. They have a protein-based filling, especially the fish. But you can use other variations like chicken. You can try this for breakfast, as well as a snack.
- 3 cups cooked sushi rice
- 50 grams rice seasoning aka furikake
- nori sheets cut into small rectangles
How to make
Take a large mixing bowl and put your cooked sushi rice. Add the furikake rice seasoning and mix it evenly. Separate the rice into equal portions, which is one large handful for each onigiri. Wet your hands with water and rub together with a pinch or two of salt.
Pick one handful of rice. You can place the ingredients inside it and fold the rice and lightly press it into the ball. Use your fingertips to rest the rice on your palm, start to press, and squeeze the rice into a triangular shape, rotating, as you go so it would be even.
Place a slice of nori on the bottom of the onigiri, rough side in towards the rice, and then fold it up towards the middle of the onigiri. Repeat the same for the remaining rice portions.
Natto is a fermented dish that offers plenty of protein and is a good source of nutrients. The meal tastes good with a distinct slimy texture, and this is one thing that many people find hard to enjoy.
- 2 lbs dried organic soybeans
- Filtered water for cooking soybeans
- 0.1g Nattomoto powdered culture (1 special spoon that comes in a box)
- 1 tablespoon sterilized water (boiled for 5-10 mins, then cooled)
How to make
First, wash the soybeans for 9 hours in the summer to 12 hours in winter. Drain the soybeans in a medium colander. Place the beans back into the pressure cooker bowl and add filtered water by an inch to cover the beans. On the instant pot, use the bean setting or cook on high pressure for 30 minutes. And when done, let it release the pressure naturally.
Remove any extra liquid, using a sieve, and place the soybeans back into the bowl of the pressure cooker. In 1 tablespoon sterilized water add 1 spoonful of Nattomoto powder. Pour the solution of Nattomoto over the beans and stir them carefully with a spoon. Divide the soybean mixture between containers and cover it with a sterilized cheesecloth and then cover the containers with lids.
Into a preheated oven that maintains a temperature around 100º-104ºF (38º-40ºC), Place the containers and let them ferment for 22 to 24 hours. Remove the natto and transfer it to the refrigerator for a night. The next morning the natto is ready to serve. You can keep it in the refrigerator for several months.
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