4 EASY Japanese Breakfast Recipes for Beginners

natto

🥗Healthier: fermented soybeans

💰Cheaper: canned beans

Fermented soybeans provide similar texture and flavor.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options reduce salt intake.

scallions

🥗Healthier: chives

💰Cheaper: onion

Chives maintain a mild onion flavor.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds offer similar crunch and nutrition.

Get your pickles ready the day before: make the pickles liquid by mixing vinegar, soy sauce, sugar, and sesame oil, cut the cucumber into bite-sized, and pickle them.

Rehydrate wakame seaweed with boiling water or water (not included in ingredients).

Put dashi packet in a pot, pour water, and put on high heat. When it boils, reduce the heat to low. Heat for 5-6 minutes on low heat to take soup stock. Take out the packet.

Add wakame seaweed and diced tofu. Simmer for 2-3 minutes. If you don’t have the dashi packet, add dashi granules here.

Turn off the heat, and add miso paste. Dissolve miso well.

Stir-fry shredded carrot and bacon in a pan, and sprinkle a pinch of sugar, salt, and pepper.

Put eggs and sugar in a bowl, and beat them well. Make rolled omelette in a pan. (Please check the Youtube video.) Pour soy sauce when eating. Shiso leave and grate daikon are the best topping for this omelette.

Mix the natto with the sauce attached to natto, pour it on the rice, and sprinkle minced green onion to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens