Japanese Breakfast: The night before
Just a few steps to take the night before your breakfast.
Course: Breakfast
Cuisine: Japanese
Servings: 2 people
Move a pack of natto from the freezer to the fridge.
Prepare the desired amount of Tamagoyaki ingredients for the next day (I recommend half an omelet per person). If you want more information on this dish, check out my dedicated Tamagoyaki recipe linked above!In short: Crack the eggs into a bowl and give them a long stir, thoroughly breaking up the yolks and whites. Mix all seasoning ingredients together, then mix with the egg. Store it in the fridge, ideally in a jug with a spout for easy pouring in the morning. Dice half a block of silken tofu and slice half a scallion into thin strips for one breakfast's worth of miso soup. Store in the fridge as well using bowls or airtight containers. (I recommend taking the remaining steps for the soup in the morning. The picture above shows everything just for completeness' sake.)