Fluffy Egg Bowl, Sweet Potato Miso Soup + 2 Sides | Weekend Japanese Breakfast

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar with sugar mimics the sweetness of mirin.

dashi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides a lighter flavor, while chicken broth is more accessible.

Rinse 90 g of rice and drain.

Add 120 g of water to the rinsed rice and 0.5 tbsp of sake, then mix well and cook the rice.

Cut 90 g of potato into bite-sized pieces and simmer for about 10 minutes until soft, then mash and let cool.

Transfer the cooled potato to a bowl and add 15 g of edamame beans, 1 tsp of shio salted kelp, a pinch of salt and sugar, 1 tsp of sesame oil, and 1 tbsp of mayonnaise. Mix well and adjust salt to taste.

Chop 2 shisa leaves or preferred herb (like basil) finely and set aside.

Score and bore 1 tomato for about 20 seconds, peel, and cut into bite-sized pieces.

In a bowl, mix 1 tsp of soy sauce, 1 tsp of rice vinegar, 1 tsp of sesame oil, 0.5 tsp of sugar, and 0.5 tsp of Hawaii sesame seeds, then add the chopped herbs and mix well.

Cut 80 g of sweet potato and 30 g of onion into bite-sized pieces, put them in a pot with 200 ml of water, and cook until the sweet potato is soft.

Turn off the heat and add 1 tbsp of miso and 0.5 tsp of butter, stirring lightly.

Make the sauce by mixing 1 tbsp of soy sauce, 1 tbsp of mirin, 1 tsp of sugar, and 1 tsp of ketchup, then reduce it in a fry pan over medium heat until slightly thickened.

Beat 2 eggs with a pinch of salt, then heat 0.5 tsp of vegetable oil in a pan and pour in the eggs to make fluffy soft scrambled eggs.

Place 200 g of cooked rice in a bowl, top with the soft scrambled eggs, and pour the pre-made sauce over it. Garnish with basil if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens