Japanese breakfast: In the morning

The final of three prep sessions, almost time to reap the rewards!

Prep Time30

Course: Breakfast

Cuisine: Japanese

Servings: people

Wash the desired amount of rice and pop it into the rice cooker. (0.25-0.5 cup of dry rice per person will be enough.)

Preheat the oven to 225° C and set it to grill if available.
Line a baking tray with aluminum foil, and brush with neutral-flavored oil.
Place the salmon fillets on it, skin facing down.
Put the tray into the 2nd-highest position and let the salmon grill for 15-18 minutes.

(The following measurements are for one 2-person breakfast, i.e. half of the total you shopped. You can make all miso soup now if you're going to eat the rest today or tomorrow, but I recommend only preparing the amount of servings you will eat immediately.)
Reconstitute 0.5 tbsp dried wakame in water.
Cut off the inedible bottom part of half a bunch of enoki mushrooms, then pull them apart into smaller bunches.
Heat up ~450ml of your dashi, stir in 2tbsp miso paste until properly dissolved. Don't let the soup boil, keep it at a low simmer.
After two minutes, add prepared wakame, tofu, mushrooms, and scallions. Let simmer for another three minutes.

Make the desired amount of Tamagoyaki. I recommend half an omelet per person.
Check out my dedicated Tamagoyaki recipe (linked above) for more detailed instructions!

Get ready for each person: one bowl for the soup, one bowl for the rice, and one plate (or one each) for the salmon, Tamagoyaki, sesame spinach, and pickled veggies.
If you want to make some green tea (or a hot beverage of your choice), do it now.
Cut the Tamagoyaki into slices of 1.5 centimeters, distribute one serving (half an omelet) to each plate.
Take the salmon out of the oven when it's nice and crispy, and put one fillet on each plate.
Add one serving of pickled veggies and one serving of sesame spinach to each plate.
Put one serving of miso soup into each soup bowl.
Take the pack of natto out of the fridge and open it. Mix the two seasoning packets into the beans.
Put one serving of rice into each rice bowl. Top each rice bowl with half a pack of seasoned natto, followed by a few decorative slices of kizami nori. (They will wilt quickly in the humid heat of the rice, so do this right before serving.)
Enjoy!