Traditional Japanese Breakfast

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)

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[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

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[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]

https://www.youtube.com/watch?v=stb0FQvSXAY

(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"

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[Instruction]

[Chapter1: Prep Salmon]

1. Scrape the skin of salmon to remove dirts and scale

2. Rinse and pat dry. Slice to your liking

3. Mix water, kombu salt, sugar. And soak the salmon for overnight

[Chapter2: Miso soup]

1. Soak kombu and water for 1hr to overnight

2. Add some veggies and ginger

3. Cook on medium heat until veggies are done

4. Turn off the heat. Add miso

5. The amount of Miso is depends on the brand. So taste as you go

[Chapter3: Hakusai-zuke]

1. Wash and cut the cabbage into big chunks

2. Put them in a thick bag with salt. Massage 3-5mins

3. Cut kombu into thin strips

4. Remove seeds from dried chilli, and cut thinly

5. Mix them all together. Press it on a tray flatly

6. Add an another tray on top with 2kg (4.4lb) weight

7. Chill in a fridge for 2 days

[Chapter4: Cook salmon]

1. Strain the salmon, and pat dry

2. On a cold pan, put some oil, parchment paper, more oil on top

3. Place the salmon skin side down. Medium heat

4. Once the skin is brown, turn the heat to low

5. Cook all the other side 30sec each

6. Rest on a plate for 2-3 mins

7. Check the doneness. If it didn't achieve to your liking, repeat the 30sec low heat process

[BGM]

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