How to cook Japanese breakfast (Washoku)

Today’s meal is…
  • Tamagoyaki (omelette)
  • Grilled salmon
  • Miso soup
  • Boiled spinach

◆Amount for 2 people
◆Cooking time 1hr 45min

▽Tools
  • Kitchen knife
  • Cutting board
  • Pot
  • Omelette pan
  • Bowl
▽Ingredients of the soup stock
  • Kombu(kelp) 10g
  • 20g of dried bonito flakes
  • 1000ml of water
▽Ingredients for Miso Soup
  • 1/2 silken tofu
  • 1/2 piece of fried tofu
  • 1 bag of nameko mushroom
  • A small amount of spring onion
  • 500ml of soup stock
  • 40 g of miso
▽Ingredients for Tamagoyaki (omelette)
  • 3 eggs
  • 2 teaspoons sugar
  • 1/2 teaspoon dark soy sauce
▽Ingredients for Grilled salmon
  • 2 pieces of salmon
  • A pinch of salt
  • 2 leaves
  • Grated daikon radish, to taste
▽Ingredients for Boiled spinach
  • 1/3 bunch of spinach
  • 200ml of soup stock
  • 1 teaspoon light soy sauce
  • 1 tsp mirin (sweet cooking sake)
  • A little salt

▽The Soup stock Procedure
  1. Wipe the Kombu with a wet cloth, put 1000ml of water in a pot and put the Kombu in it.
  2. Heat 1 over low-medium heat and take out the Kombu just before boiling. Remove the Kombu and bring to a boil to remove the smell of Kombu.
  3. Turn down the heat to low, add bonito flakes evenly and turn off the heat. Let it stand for 5 minutes.
  4. Scrub 3 in a colander covered with kitchen paper. Let stand for 2 or 3 minutes.
▽Miso soup Procedure
  1. Pour 500ml of the dashi soup stock from “Dashi no mise en scène” into a pan and heat it up.
  2. Remove the oil from the fried tofu and cut it into pieces. Cut onion into small pieces.
  3. Put the sliced abura-age and nameko mushroom into the pan and dissolve the miso. Add silken tofu cut into bite-sized pieces. Add the spring onions after the bowl is filled.
▽Tamagoyaki (omelette) Procedure
  1. Crack the eggs into a bowl and mix with chopsticks. Add the seasoning to the bowl and mix further.
  2. Heat the oil in an egg frying pan and add 1/3 of the egg mixture.
  3. Crush the bubbles and roll the egg mixture from back to front over high heat. Repeat with the rest of the mixture.
▽Grilled salmon Procedure
  1. Sprinkle the salmon with salt and grill it on both sides of the fish grill.
  2. Garnish with grated daikon and shiso leaves.
▽Boiled spinach Procedure
  1. In a small saucepan, add 200 ml of the broth from the “Dashi Procedure” and all the seasonings from the “Spinach Onii”, let it boil and cool.
  2. Boil the spinach and drain under cold water.
  3. Pickle the boiled and chopped spinach in the broth in 1.

コメントを残す

メールアドレスが公開されることはありません。 * が付いている欄は必須項目です