Japanese Breakfast!

1. Miso Marinated Salmon 味噌サーモン (miso sāmon)

Ingredients:

• 2 salmon fillets

• 3 tbsp miso

• 2 tbsp sake

• 2 tbsp mirin

• 1 tbsp sugar

Instructions:

1. Create marinade and marinate fish - mix miso, sake, mirin and sugar, combine marinade and salmon in a container or sealable bag and store in fridge for at least 30 minutes to overnight

2. Cook salmon - wipe off marinade from salmon (it will burn!) then cook salmon on medium heat until nice grilled color and cook on both sides

3. Serve it up - plate and enjoy with warm bowl of rice

4. Enjoy!

2. Japanese Rolled Omelette だし巻き卵 (dashi tamago)

Ingredients:

• 3 large eggs

• 3 tbsp dashi

• 2 tsp sugar

• 1 tsp soy sauce

• 1 tsp mirin

• a pinch of salt

• 1 sheet nori seaweed (optional)

Instructions:

1. Make dashi eggs - whisk up eggs, combine dashi, sugar, soy sauce, mirin and salt

2. Cook rolled omelette - heat pan over medium-low heat, dip paper towel in oil and coat pan, pour thin layer of egg mixture, once egg starts to set, roll into a log shape, then repeat process, lifting the log to spread mixture underneath as well, until all the mixture is used (optional: place a sheet of nori on each layer before rolling)

3. Serve it up - slice omelette log into half-inch pieces and serve on a plate

4. Enjoy!

3. Miso Soup 味噌汁 (miso shiro)

Ingredients:

• 1 cup dashi (water + kombu + katsuobushi)

• 1 tbsp miso

• enoki mushroom

• wakame seaweed

• tofu (firm or soft - whatever your preference!)

• green onions (for garnish)

Instructions:

1. Make dashi - soak kombu in water for 30 minutes to overnight, then slowly bring to boil on medium heat, take out kombu before stock boils, then add in katsuobushi, simmer for 1 minute, turn off heat, steep for 10 minutes, then strain over

2. Prepare ingredients of choice - wash and cut enoki mushrooms, rehydrate wakame seaweed, cut tofu into small cubes

3. Make miso soup - bring dashi to a boil, add mushroom, lower heat to let it simmer, combine miso by dissolving through a fine mesh strainer, then add tofu and wakame

4. Serve it up - pour into a bowl and garnish with chopped green onions

5. Enjoy!

4. Ginger Rice 生姜の炊き込みご飯 (gohan)

Ingredients:

• 1.5 cups uncooked rice

• 1 piece aburaage deep-fried tofu pouch

• 1 tbsp ginger

• 1.25 cups water

• 1 tbsp soy sauce

• 1 tbsp sake

• 1 tbsp mirin

• a large pinch of salt

Instructions:

1. Prepare ingredients - cut aburaage into strips and ginger into julienned pieces

2. Prepare rice seasoning mixture - combine all liquid ingredients and add water to make 1.5 cups of liquid

3. Cook rice - rinse rice and drain well, pour liquid and mix well, add ginger and aburaage then start cooking the rice

4. Serve it up - when rice is cooked, fluff it up and serve in a bowl

5. Enjoy!

5. Pickled cucumber きゅうりの漬物 (kyuuri no tsukemono)

Ingredients:

• persian/japanese cucumbers

• 1 dried red chili pepper

• 1 knob ginger

• 1 tsp salt

• 4 tbsp soy sauce

• 2 tbsp rice vinegar

• 2 tbsp sugar

Instructions:

1. Make soy sauce mixture - combine soy sauce, rice vinegar, and sugar in saucepan, bring to boil over medium heat, mix until sugar is dissolved, then let cool

2. Prepare ingredients - slice cucumber into quarter-inch slices, sprinkle with salt and let sit for 15 minutes (then rinse with water and dry), remove seeds to chili pepper and cut into thin slices, cut ginger into julienned pieces

3. Combine to make pickles - place cucumbers, ginger and chili pepper in mason jar, fill with soy sauce mixture, store in fridge for at least 3 hours

4. Serve it up - serve on a side plate or on a bed of rice

5. Enjoy!

6. Simmered Kombu 昆布の佃煮 (konbu no Tsukudani)

Ingredients:

• kombu (leftover from making dashi)

• 1 dried red chili pepper

• 1 cup water

• 1 tbsp sake

• 1 tbsp mirin

• 1 tsp rice vinegar

• 2 tbsp soy sauce

• 1 tsp sugar

• 0.5 tsp katsuobushi dried bonito flakes

• sesame seeds (for garnish)

Instructions:

1. Prepare kombu & chili pepper - cut kombu into thin strips, remove seeds from chili pepper and cut into thin rounds

2. Simmer kombu - place all ingredients into saucepan, bring to a boil, then simmer until kombu is tender and liquid is mostly evaporated (can add water if kombu is not yet tender)

3. Serve it up - garnish with sesame seeds and serve

4. Enjoy!