Japanese Breakfast
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Classic Japanese Breakfast: Miso, Natto, Sunomono & Salmon!


1. Everyday Miso Soup

  • 1 iPhone-sized piece Kelp (Kombu)
  • 1 large handful Katsuobushi (Dried Bonito Flakes)
  • 1/2 block of Tofu 150-200 grams
  • 1 Tablespoon Dried Seaweed (Wakame)
  • 3 Tablespoons Miso Paste
  • Small handful Green Onions

2. Sunomono Cucumber Salad

  • 2 whole Cucumbers
  • 1/2 teaspoon Salt
  • 1 Tablespoon Dried Seaweed (Optional)

Sunomono Salad Dressing

  • 1 Tablespoon Vinegar
  • 1/2 Tablespoon Soy Sauce
  • 1/2 Tablespoon Sugar
  • 1/2 Tablespoon Sesame Seeds
  • 1 teaspoon Sesame Oil

3. Pan-fried Salmon

  • 1 Salmon Filet
  • Few shakes Salt
  • Few shakes Black Pepper
  • Few slices of Lemon

Soy-Sauce Sauce (Optional)

  • 2 Tablespoons Mirim
  • 1 Tablespoon Sugar
  • 2 Tablespoons Soy Sauce

4. Green Onion Natto

  • 1 Natto Package (Includes Soy Sauce & Mustard Packets)
  • 1 Tablespoon Diced Green Onion
  • 1 Tablespoon Dried Seaweed Flakes (Kimjaban) (Optional)


Everyday Miso Soup

  • Place 4 cups of water into a pot. Then add in an iPhone-sized piece of Kelp (Kombu). Place the pot on a medium heat and slowly bring to a boil. Once the pot is boiling, add in a large handful of Katsuobushi (Dried Bonito Flakes). Then turn off the heat. Let it seep in the water for 10 minutes.
  • While you wait, let's prep soup ingredients: Cut Tofu into bite-sized cubes. Then place Dried Seaweed (1 Tablespoon) into a bowl of cold water. Let it soak for 5-10 minutes, until it blooms. Now, empty the water and squeeze the water out of the seaweed. Cut the seaweed into bite-sized pieces if needed. Finally, cut a green onion stalk into thin slices (we'll use for garnish).
  • After 10 minutes of seeping, pour the broth through a strainer and remove the bonito flakes. Now pour this broth into a pot and place it on a medium-high heat. Scoop out Miso Paste (3 Tablespoons) into a separate bowl. Add a few scoops of the hot broth into the bowl and stir the miso paste into a liquid. Then add this into the broth. Now, add in the tofu blocks and chopped seaweed as well. Give it a stir and let it boil for 1 minute. Then turn off the heat - it's ready to serve.
  • Remember to garnish each soup with some chopped green onion slices!

Sunomono Cucumber Salad

  • Thoroughly wash the two cucumbers. Chop the ends off each. (Optional: If you're cucumber has small bumps like ours, use a peeler and spot remove them - don't peel off the entire skin). Now, use your knife and cut the cucumber into very thin slices. Place the thin slices into a mixing bowl.
  • Add Salt (1/2 teaspoon!) to the cucumber slices and mix it with your hands. Set the cucumber pieces aside for 10-15 minutes - they will become flexible and release their water. After 15 minutes, firmly squeeze the water out of the cucumber slices and set them aside.
  • Optional Ingredient: Add dried seaweed (1 Tablespoon) into a small bowl. Add in cold water and let them blossom. After 10 minutes, squeeze the water out of the seaweed and give it a quick chop.
  • Take out a mixing bowl and make the cucumber salad sauce: Mix Vinegar (1 Tablespoon), Soy Sauce (1/2 Tablespoon), Sugar (1/2 Tablespoon), Sesame Seeds (1/2 Tablespoon), Sesame Oil (1 teaspoon!).
  • Add the squeezed cucumber slices as well as the squeezed seaweed pieces. Mix everything together. Plate and enjoy with a bowl of hot rice!

Pan-Fried Salmon & Soy Glaze

  • Pat-down the salmon filets with a paper towel. We want them dry so they develop a nice crispy crust. Season each side with a few shakes of salt and pepper.
  • Optional Sauce: Mix Mirim (2 Tablespoons), Sugar (1 Tablespoon), Soy Sauce (2 Tablespoons)
  • Place frying pan on a medium-high heat. Put-in some olive oil (or oil of choice). Once the oil is hot, place your salmon filets on. Cook on both sides until you get a nice crispy surface. Then plate and wipe out the frying pan with a paper towel.
  • Give your soy sauce a quick mix again, then pour it into the frying pan. Let the sauce cook and reduce until you get large bubbles. Once it starts to thicken (like a runny syrup), turn off the heat immediately and place into a small bowl. (Remember: The sauce will continue to thicken from the residual heat - it's better to take out earlier than later)
  • Before eating, squeeze some lemon juice on to the salmon fillet. Then drizzle on some of the soy sauce marinade. Enjoy with a bowl of hot rice - Bon Appetit!

Green-Onion Natto

  • Open the natto package. Add-in all of the soy sauce and mustard packets. Give it a good mix until you see the silky, sticky strands form. Then add-in some chopped green onions and dried seaweed flakes (optional). Give another mix! Plate it and give it final garnish with more chopped green onions on top.
  • Enjoy with a bowl of hot rice - Bon Appetit!