Addictive Onigiri & Creamy Miso Soup Japanese Breakfast Recipe

Rinse 90 grams of rice and drain.

Add 120 grams of water and 0.5 tablespoons of sake to the rinsed rice, mix well, and cook the rice.

Cut 100 grams of cucumber into bite-sized pieces.

In a bowl, mix 3/4 teaspoon shantan, 3/4 teaspoon sugar, 3/4 teaspoon rice vinegar, 3/4 teaspoon sesame oil, 1 teaspoon ground sesame seeds, 1/3 teaspoon grated garlic, 1/3 teaspoon grated ginger, and 1/3 to 1/2 teaspoon ichimi togarashi to make pickled cucumber.

Prepare 50 grams of cabbage, cut into bite-sized pieces, 30 grams of onion roughly chopped, and 30 grams of carrot cut into bite-sized pieces.

Cut 0.5 sheet of fried tofu into bite-sized pieces.

In a pot, add 150 ml of water, 0.5 tablespoons of sake, 1 teaspoon of soy sauce, 0.5 teaspoon shantan, and the chopped carrots, onions, cabbage, and fried tofu. Simmer over medium heat until tender.

Once the vegetables are tender, add 100 ml of soy milk and warm it lightly.

After turning off the heat, stir in 1 tablespoon of miso to complete the creamy miso soup.

Chop 40 grams of bell pepper and mix with 0.5 sheet of fried tofu, 1 teaspoon of mirin, and 1 teaspoon of soy sauce.

Heat 0.5 teaspoon of vegetable oil in a pan, add the chopped bell pepper and fried tofu, and mix with the pre-made sauce.

Combine the cooked ingredients with 200 grams of cooked rice and form into rice balls, shaping them into triangles.

Prepare nori seaweed by lightly toasting it over a flame to enhance the flavor.

Serve the pickled cucumber and add a boiled egg and finely chopped green onion to the creamy miso soup.

Equipment Needed

Dietary

Allergens