JAPANESE BREAKFAST FOR A WEEK for gut health! 2 meal prep, 2 easy mochi recipe

white rice

🥗Healthier: brown rice

💰Cheaper: short-grain rice

Brown rice is more nutritious, while short-grain rice is often less expensive.

grilled fish

🥗Healthier: baked fish

💰Cheaper: canned fish

Baked fish is lower in fat, and canned fish is budget-friendly.

miso

🥗Healthier: low-sodium miso

💰Cheaper: soy sauce

Low-sodium miso is healthier, while soy sauce can be a cheaper alternative.

Soak hijiki seaweed for one hour in a large bowl, then rinse and drain.

In a pan on medium heat, add oil and hijiki seaweed, cooking for a couple of minutes.

Add shredded carrot and cooked mixed beans, then add kombu stock, sugar, and soy sauce.

Cook until almost all the liquid is absorbed.

Prepare cabbage and carrot pickle from a vegan Japanese cookbook.

In a pot, add onion, carrot, sweet potatoes, and shiitake mushrooms with dashi packets and steep for five minutes.

Discard the dashi packet, then continue cooking until vegetables are softened.

Off the heat, dissolve miso paste into the soup.

Heat up brown rice kept in the freezer and serve with the miso soup and hijiki salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens