Japanese Breakfast is one of the healthy option for your breakfast routine!!
It has good nutrition balance, and some fermented foods.
And it's tasty and easy!
You just need few things to prepare on the night before, then there is not much hustle in the morning!!
[Serving] 2-3 serves
[Prep time] 10-20 mins (Doesn't include the time for the soaking and pickling )
[Cook time] 15-20 mins
[Storage] Miso soup: 2 days. Pickles: 7days
[Difficulty] D *(A=Hard E=Easy)
[Ingredients] (GRAM)
[Salted salmon]
-Salmon 300g
-Water 300ml
-Kombu salt 1tbsp (15g)
-Sugar 1/2tbsp (7.5g)
[Kombu salt]
-Salt 50g
-Kombu 4g
[Miso soup]
-Water 1000ml
-Kombu 5g
-Ginger 5g
-Veggies some
-Miso 2-3tbsp (50-75g)
[Hakusai-zuke]
-Napa cabbage 500g
-Salt 2tsp (10g)
-Dried chilli 1/2tsp (0.5-1each)
-Kombu 5g
[Ingredients] (OUNCE)
[Salted salmon]
-Salmon 0.66lb
-Water 10.6oz
-Kombu salt 1tbsp (0.5oz)
-Sugar 1/2tbsp (0.25oz)
[Kombu salt]
-Salt 1.7oz
-Kombu (Dried kelp) 0.1oz
[Miso soup]
-Water 35.3oz
-Kombu 0.2oz
-Ginger 0.2oz
-Veggies some
-Miso 2-3tbsp (1.8-2.6oz)
[Hakusai-zuke]
-Napa cabbage 17.6oz
-Salt 2tsp (0.35oz)
-Dried chilli 1/2tsp (0.5-1each)
-Kombu 0.2oz
[Recipe video]
(Chapter)
0:00 Prepare Salted salmon (Siozake)
2:34 Easy Miso soup recipe
5:22 Japanese pickles (Hakusai zuke)
9:19 Cook Siozake salmon
*This Hakusai-zuke recipe is from "Miwa's Japanese Cooking"
[Instruction]
[Chapter1: Prep Salmon]
Scrape the skin of salmon to remove dirts and scale
Rinse and pat dry. Slice to your liking
Mix water, kombu salt, sugar. And soak the salmon for overnight
[Chapter2: Miso soup]
Soak kombu and water for 1hr to overnight
Add some veggies and ginger
Cook on medium heat until veggies are done
Turn off the heat. Add miso
The amount of Miso is depends on the brand. So taste as you go
[Chapter3: Hakusai-zuke]
Wash and cut the cabbage into big chunks
Put them in a thick bag with salt. Massage 3-5mins
Cut kombu into thin strips
Remove seeds from dried chilli, and cut thinly
Mix them all together. Press it on a tray flatly
Add an another tray on top with 2kg (4.4lb) weight
Chill in a fridge for 2 days
[Chapter4: Cook salmon]
Strain the salmon, and pat dry
On a cold pan, put some oil, parchment paper, more oil on top
Place the salmon skin side down. Medium heat
Once the skin is brown, turn the heat to low
Cook all the other side 30sec each
Rest on a plate for 2-3 mins
Check the doneness. If it didn't achieve to your liking, repeat the 30sec low heat process
[BGM]
They are pre-installed tunes on my editing app
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