Try A Traditional Japanese Breakfast In Brooklyn

Prepare steamed rice using a rice cooker or pot until fluffy.

Make miso soup by dissolving miso paste in hot dashi broth.

Grill the fish until cooked through and skin is crispy, about 5-7 minutes.

Slice nori seaweed into strips or squares for serving.

Prepare pickled vegetables by soaking them in vinegar and salt mixture.

Whisk eggs in a bowl and cook in a rectangular pan to make tamagoyaki, flipping until golden.

Chop green onions finely for garnish.

Serve the rice in bowls, topped with grilled fish and miso soup on the side.

Arrange nori, pickled vegetables, and tamagoyaki on the table.

Drizzle soy sauce over fish if desired.

Garnish with green onions on the miso soup.

Enjoy the meal with a balance of flavors and textures.

Equipment Needed

Dietary

Allergens