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Japanese Breakfast: Ingredients

Your shopping list for a carefully curated six-course meal in the morning.
Course: Breakfast
Cuisine: Japanese
Servings: 4 people

Equipment

  • 1 tamagoyaki pan
  • 1 mid-sized mason jar for storing dashi
  • 1 freezer bag for storing pickles
  • 2 airtight containers for storing salmon & sesame spinach
  • 1 mortar & pestle for grinding sesame
  • 1 sieve or cheese cloth for straining dashi; optional
  • 1 rice cooker recommended

Ingredients

Baked salmon

  • 4 skin-on salmon fillets or more for freezing
  • 1 tbsp sake drink the rest ;)
  • 14 g coarse salt

Rice bowl

  • 2 cups Japanese short-grain rice
  • some pre-shredded nori aka kizami nori
  • 2 portions frozen natto often sold in 3-portion packs

Miso soup

  • 1-2 sheets kombu seaweed for the broth
  • 15 g katsuobushi for the broth
  • 1 l water for the broth
  • 1 bunch enoki mushrooms or shimeji
  • 1 block silken tofu
  • 1 tbsp wakame seaweed dried
  • 4 tbsp white miso paste
  • 1 stalk scallion

Sesame spinach salad

  • 3 tbsp white sesame seeds toasted
  • 1 tbsp soy sauce
  • 1 tbsp white sugar
  • 0.5 tsp salt
  • 225 g fresh spinach or baby spinach leaves

Pickled carrot & radish

  • 225 g daikon radish or similar large, white radish
  • 1 small carrot around 60g
  • 0.5 lemon
  • 240 ml rice vinegar
  • 100 g sugar
  • 1 tsp salt

Tamagoyaki (2 omelets)

  • 6 eggs large
  • 90 ml dashi homemade or powder-based
  • 4 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp mirin
  • 2 pinch sea salt
  • some neutral cooking oil