This dish might not be to everyone's (westernized) taste on a hungover morning, and it's also a breakfast with many components—rice, grilled fish, miso soup, pickles and a Japanese-style omelette—and some relatively obscure ingredients. Having said that, this is as clean, wholesome and nutritious as breakfast gets, so if anything is going to make you feel better it may well be this. However, I advise you to steer clear of tofu with a hangover (vegetarians: you may shoot me now); I've used cubes of potato instead.
Ingredients
For the leek and potato miso soup:
For the fish:
For the omelette (tamagoyaki):
Milton's method
Step 1
Cook the rice according to the instructions.
For the miso soup:
Step 2
Put the instant dashi stock in a pan with the boiling water. Add the potato and simmer over medium heat for about six minutes, or until the potato is cooked.
Step 3
Ladle some soup from the pan into a bowl and dissolve the miso in it. Gradually return the miso mixture to the soup. Stir the soup gently but don't let it come to the boil once you've added the miso. Turn off the heat and add the chopped spring onion.
Step 4
Serve hot in small bowls.
For the fish:
Step 5
Mix the ginger, spring onion and soy sauce together and pour over the salmon fillets. Leave them to stand at room temperature for 15 minutes.
Step 6
Pour a little boiling water into the grill pan and place the fish on the grill rack above the water (this keeps it moist while it grills). Grill the fish under medium to high heat for about 5-6 minutes on each side, taking care not to overcook it.
For the omelette:
Step 7
Combine the eggs, sugar, soy sauce and bonito flakes (or instant dashi), if using, and mix the ingredients thoroughly.
Step 8
Heat a little vegetable oil in a small, non-stick frying pan over medium to high heat and add the egg mixture. Agitate the eggs, using a wooden spoon, so the texture of the omelette remains fluffy.
Step 9
When the eggs are half-cooked, fold the omelette in half, to make a semi-circle, then fold the curving section inwards to form a rectangle, and then fold the ends inwards until you have what looks like a little square package. This creates the distinctive layered effect, calledtamagoyaki, characteristic of a Japanese omelette.
Step 10
Flip the "package" over and cook for a further two minutes. Cut into quarters.
To serve:
Step 11
Japanese etiquette decrees that you place the bowl of rice on your left and the bowl of miso soup on your right. Serve the fish on a separate plate, the pickles in a small bowl, and the omelette on another small plate. Now test your hungover skills with chopsticks.
Leave a Review
Reviews (3)
Back to TopThis was an easy, simple guide for a Japanese breakfast that I refer to constantly when I want to give my (Japanese) husband a bit of a treat. The fish turns out beautifully, and the miso soup is quite tasty (potatoes are, for the record, used in Japanese dishes quite frequently, and were brought to Japan from Indonesia). The only change I make is for the egg omelette (tamago-yaki). I find that half of the recommended bonito will do; it is quite fishy otherwise. Of course, the "traditional" way to make tamago-yaki is "okonomi" or "as you like it," so any tweaks or changes are just fine; my husband makes his with egg and a bit of sugar, and nothing else. I like the flavor the soy sauce brings in, and I find the bonito balances nicely with the fish without the entire meal being overwhelmingly fishy. Great guide!
toukai
9/12/2015
This is a traditional Japanese breakfast. If you are wondering on the ingredients in miso soup, it varies by every region in Japan. Every Japanese family has their own version of miso soup. This is a authentic, and simple breakfast.
LGloria
fayetteville, nc
7/31/2012
Potato in a 'traditional' Japanese recipe? I don't think so.
Anonymous
Silver Spring, MD
12/19/2011
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