Start your day off right with a delicious and nutritious Japanese-inspired breakfast. For many years, Japan has been known for its unique approach to food, emphasizing freshness, seasonality, and simplicity. In this article, we will explore 20 mouth-watering Japanese breakfast recipes that are sure to delight your taste buds.
From savory dishes like Tamagoyaki (Japanese Rolled Omelette) and Okayu (Japanese Rice Porridge), to seafood-packed options like Grilled Salmon with Miso Glaze and Shiozake (Salted Salmon), there’s something for everyone. And let’s not forget about the sweet treats, such as Japanese-Style Pancakes with Red Bean Paste.
In the following pages, we’ll dive deeper into each of these recipes, exploring the ingredients, techniques, and cultural significance behind each dish. Whether you’re a seasoned foodie or just looking to mix things up in the morning, there’s something on this list for everyone.
Tamagoyaki (Japanese Rolled Omelette)
A classic Japanese dish that’s easy to make and delightful to eat! Tamagoyaki is a rolled omelette made with eggs, soy sauce, and sake, typically served as a side dish or used as a filling for sushi.
Ingredients:
– 2 large eggs
– 1/4 cup soy sauce
– 1 tablespoon sake (or dry white wine)
– 1/2 teaspoon salt
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt until well-beaten.
2. Heat a non-stick pan or a tamagoyaki pan over medium heat. Add the soy sauce and sake mixture to the pan and stir to combine.
3. Pour in the egg mixture and cook for about 1 minute, until the edges start to set.
4. Use a spatula to gently lift and fold the edges of the omelette towards the center, while tilting the pan to allow the uncooked egg to flow to the edges.
5. Continue cooking and folding the omelette for another 2-3 minutes, or until it’s almost fully cooked.
6. Use a spatula to roll up the omelette tightly.
7. Serve warm.
Cooking Time: 4-5 minutes
Okayu (Japanese Rice Porridge)
Okayu, also known as Japanese rice porridge, is a comforting and simple dish that is often served when someone is under the weather. This recipe provides a warm and soothing bowl of goodness.
Ingredients:
– 1 cup Japanese short-grain rice (such as Koshihikari or Akita Komachi)
– 4 cups water
– 1/2 teaspoon salt
– Optional: green onions, grated ginger, or other seasonings of your choice
Instructions:
1. Rinse the rice thoroughly and combine it with 4 cups of water in a medium saucepan.
2. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for about 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
3. Add salt to taste, and stir well.
4. Serve the okayu hot, garnished with green onions, grated ginger, or other seasonings of your choice if desired.
Cooking Time: 20-25 minutes
Grilled Salmon with Miso Glaze
Savor the sweet and savory flavors of grilled salmon smothered in a sticky miso glaze, perfect for a quick and impressive dinner.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1/2 cup white miso paste
– 1/4 cup honey
– 2 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 2 tbsp vegetable oil
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and grated ginger.
3. Brush both sides of salmon fillets with vegetable oil.
4. Grill salmon for 4-5 minutes per side, or until cooked through.
5. During the last minute of grilling, brush miso glaze on top of each fillet.
6. Serve immediately, garnished with sesame seeds and chopped scallions if desired.
Cooking Time: 12-15 minutes
Natto with Steamed Rice and Green Onions
Natto, a traditional Japanese fermented soybean dish, is elevated to new heights when paired with steamed rice and crunchy green onions. This simple yet flavorful recipe makes for a satisfying side dish or light meal.
Ingredients:
– 1/2 cup natto
– 1/2 cup short-grain Japanese rice (or regular long-grain rice)
– 2 cups water
– 1/4 cup chopped green onions
– Salt to taste
Instructions:
1. Rinse the rice thoroughly and combine with water in a medium saucepan. Bring to a boil, then reduce heat to low and cover.
2. Simmer for 15-20 minutes or until the water is absorbed and the rice is cooked.
3. While the rice cooks, prepare the natto by stirring it gently to break up any clumps.
4. Once the rice is done, fluff it with a fork and transfer to a serving dish. Top with the prepared natto and chopped green onions.
5. Season with salt to taste.
Cooking Time: 20-25 minutes
Miso Soup with Tofu and Wakame
This classic Japanese soup is a comforting and nutritious meal that combines the savory flavors of miso paste, tender tofu, and wakame seaweed. This recipe is quick and easy to make, perfect for a weeknight dinner or lunch.
Ingredients:
– 2 cups dashi broth (or vegetable broth)
– 1 tablespoon white miso paste
– 1/4 cup cubed firm tofu
– 1/4 cup wakame seaweed
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. In a large pot, combine dashi broth and miso paste. Whisk until smooth.
2. Add tofu, wakame seaweed, onion, and garlic to the pot.
3. Bring the mixture to a simmer over medium heat.
4. Reduce heat to low and cook for 5-7 minutes or until vegetables are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with sliced green onions if desired.
Cooking Time: 15-20 minutes
Japanese-Style Scrambled Eggs with Soy Sauce
This recipe adds a savory twist to traditional scrambled eggs by incorporating soy sauce and sesame oil, giving it a distinctly Japanese flavor. Perfect for breakfast or brunch, this dish is easy to make and packed with umami taste.
Ingredients:
– 2 eggs
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– 1/4 teaspoon salt
– 1/4 teaspoon white pepper
– Optional: chopped green onions and toasted sesame seeds for garnish
Instructions:
1. Crack the eggs into a bowl and whisk until smooth.
2. Heat a non-stick pan over medium heat. Add sesame oil and swirl to coat.
3. Pour in the egg mixture and scramble the eggs until almost set.
4. Add soy sauce, salt, and white pepper. Stir gently to distribute flavors evenly.
5. Continue cooking for another 30 seconds to 1 minute, until the eggs are fully cooked.
6. Serve hot, garnished with chopped green onions and toasted sesame seeds if desired.
Cooking Time: 4-5 minutes
Onigiri (Japanese Rice Balls with Various Fillings)
Onigiri are a staple Japanese snack or meal, and can be enjoyed at any time of day. This recipe offers a simple guide to making classic onigiri filled with tuna, salmon, and pickled plum.
Ingredients:
– 2 cups cooked Japanese short-grain rice (preferably day-old rice)
– 1/2 cup water
– Filling ingredients:
+ Tuna filling: 1 can of tuna in water, drained and flaked
+ Salmon filling: 1/4 cup smoked salmon, flaked
+ Pickled plum filling: 1/4 cup pickled plum, chopped
– Salt
– Optional: soy sauce, sesame seeds, or nori seaweed sheets for garnish
Instructions:
1. Prepare the rice mixture by mixing cooked rice with water and a pinch of salt until combined.
2. Divide the rice mixture into 6-8 equal portions.
3. Shape each portion into a ball and flatten slightly to form a triangle or oval shape.
4. Place your chosen filling in the center of each onigiri, leaving a small border around the edges.
5. Fold the edges over the filling to form a tight seal.
6. Serve with soy sauce, sesame seeds, or nori seaweed sheets for added flavor and texture.
Cooking Time: 10 minutes
Gohan (Steamed White Rice with Furikake)
A classic Japanese dish, Gohan is a simple yet flavorful side that pairs well with various meals. This recipe uses furikake, a Japanese seasoning blend, to add depth and aroma to the steamed rice.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 2 teaspoons furikake
– Salt (optional)
Instructions:
1. Rinse the rice thoroughly and soak it in water for 30 minutes. Drain the water and transfer the rice to a medium saucepan.
2. Add 2 cups of fresh water to the saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid. Simmer for 15-20 minutes or until the water is fully absorbed and the rice is cooked.
4. Remove from heat and let it sit for 5 minutes before fluffing the rice with a fork.
5. Sprinkle furikake evenly over the cooked rice and season with salt if desired.
Cooking Time: 40-45 minutes
Grilled Mackerel with Grated Daikon
This refreshing summer dish combines the rich flavor of grilled mackerel with the sweet crunch of grated daikon, perfect for a light and satisfying meal. The acidity from the citrus marinade adds a nice brightness to the dish.
Ingredients:
– 4 mackerel fillets (6 oz each)
– 2 medium daikons
– 1/4 cup freshly squeezed lime juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, salt, and pepper.
3. Place mackerel fillets in a shallow dish and pour the marinade over them. Let it sit for 10-15 minutes.
4. Meanwhile, grate one of the daikons using a box grater or food processor.
5. Grill mackerel for 3-4 minutes per side, or until cooked through.
6. Serve grilled mackerel with grated daikon and garnish with fresh cilantro leaves.
Cooking Time: 15-20 minutes
Chawanmushi (Savory Egg Custard)
This traditional Japanese dish is a savory egg custard flavored with soy sauce, sake, and mirin. Chawanmushi is often served as a side dish or used as a component in larger meals.
Ingredients:
– 4 large eggs
– 1/2 cup dashi broth (or chicken stock)
– 1/4 cup soy sauce
– 2 tablespoons sake
– 2 tablespoons mirin
– 1/4 teaspoon salt
– 1/4 teaspoon grated ginger
– 1/4 cup chopped green onions for garnish
Instructions:
1. Preheat steamer to high heat.
2. In a bowl, whisk together eggs, dashi broth, soy sauce, sake, mirin, salt, and grated ginger until well combined.
3. Strain the mixture into small cups or ramekins.
4. Steam the chawanmushi for 12-15 minutes, or until the edges are set and the centers are still slightly jiggly.
5. Remove from heat and garnish with chopped green onions.
6. Serve warm.
Cooking Time: 12-15 minutes
Kinpira Gobo (Braised Burdock Root)
Kinpira Gobo is a traditional Japanese dish that highlights the sweet and earthy flavor of burdock root. This simple braising recipe brings out the natural sweetness of the gobo, making it a delightful side dish or addition to any meal.
Ingredients:
– 1 large burdock root (about 2 lbs), peeled and cut into 2-inch pieces
– 2 tablespoons vegetable oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup soy sauce
– 1 cup sake (or dry white wine)
– 1 cup water
– 2 tablespoons sugar
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add the onion and cook until caramelized, about 5 minutes.
3. Add the garlic and burdock root; stir to combine.
4. Pour in the soy sauce, sake (or wine), water, and sugar.
5. Bring to a boil, then reduce heat to low and simmer for 1 hour.
6. Season with salt and pepper to taste.
Cooking Time: 1 hour
Sunomono (Japanese Cucumber Salad)
A refreshing summer salad that’s perfect for hot days or as a side dish for your favorite Japanese meals. This simple recipe highlights the sweet and crunchy flavors of cucumbers, wakame seaweed, and sesame dressing.
Ingredients:
– 2 large cucumbers, sliced into thin rounds
– 1/4 cup wakame seaweed (dried or fresh)
– 2 tablespoons rice vinegar
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cucumber slices and wakame seaweed.
2. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, and grated ginger.
3. Pour the dressing over the cucumber mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 30 minutes before serving.
Cooking Time: None (prep time only)
Yakizakana (Grilled Fish with Lemon)
A classic Japanese recipe that showcases the simplicity and elegance of grilled fish, elevated by a zesty lemon sauce.
Ingredients:
– 4 pieces of firm white fish (such as tilapia or cod), skin removed
– 2 lemons, juiced
– 1/4 cup soy sauce
– 2 tablespoons mirin (sweet Japanese cooking wine)
– 2 tablespoons sake (Japanese rice wine)
– 1 tablespoon grated daikon (Japanese white radish)
– 1 teaspoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season fish with salt and pepper.
3. Grill fish for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine lemon juice, soy sauce, mirin, sake, and daikon in a small bowl.
5. Brush the lemon sauce on the grilled fish during the last minute of cooking.
6. Drizzle with sesame oil and serve immediately.
Cooking Time: 10-12 minutes
Shiozake (Salted Salmon)
A classic Japanese preservation method, Shiozake is a flavorful and aromatic way to enjoy salmon. This simple recipe yields tender and savory salted salmon fillets perfect for snacking or as a side dish.
Ingredients:
– 4 salmon fillets (6 oz each)
– 1 cup kosher salt
– 1/2 cup brown sugar
– 1/4 cup sake (Japanese rice wine) or dry white wine
– 1/4 cup water
Instructions:
1. Preheat oven to 150°F (65°C).
2. In a small bowl, mix together kosher salt, brown sugar, and sake/wine.
3. Place the salmon fillets on a wire rack set over a rimmed baking sheet or tray.
4. Sprinkle the salt mixture evenly over both sides of the fish, making sure they are fully coated.
5. Cover the baking sheet with plastic wrap and refrigerate for at least 24 hours or up to 3 days.
6. After curing time has passed, rinse the salmon fillets under cold running water to remove excess salt.
7. Pat dry with paper towels and serve.
Cooking Time: None needed – the salmon is ready after the curing process!
Umeboshi Onigiri (Pickled Plum Rice Balls)
These traditional Japanese rice balls are a perfect snack or meal accompaniment, with the tangy flavor of pickled plums adding a delightful contrast to the soft rice. This simple recipe brings together the classic combination of glutinous rice and umeboshi for a tasty treat.
Ingredients:
– 2 cups cooked glutinous rice (Japanese mochigome)
– 1/4 cup pickled plum paste (umeboshi)
– 1/4 teaspoon salt
– Water, as needed
Instructions:
1. Prepare the rice by mixing it with a small amount of water until it forms a sticky dough.
2. Divide the dough into small portions and shape each into a ball.
3. Make an indentation in the center of each ball and place 1-2 teaspoons of umeboshi paste inside.
4. Fold the rice over the filling to form a ball, making sure to seal the edges well.
5. Serve immediately or store in an airtight container for up to 3 days.
Cooking Time: None, as this recipe involves assembling and shaping the onigiri rather than cooking.
Tsukemono (Assorted Japanese Pickles)
Tsukemono is a traditional Japanese pickle dish that showcases the versatility of pickling various vegetables, fruits, and other ingredients. This recipe offers a mix of sweet and sour flavors, perfect for adding a tangy twist to any meal.
Ingredients:
– 1 cup mixed vegetables (cucumbers, carrots, daikon, etc.)
– 1/2 cup rice vinegar
– 1/4 cup sugar
– 1/4 cup water
– 1 tsp salt
– 1 tsp pickling spice blend (optional)
Instructions:
1. Slice the mixed vegetables into thin pieces.
2. In a large bowl, combine the sliced vegetables, rice vinegar, sugar, water, and salt. Stir until the sugar has dissolved.
3. Add the pickling spice blend, if using.
4. Let the mixture sit at room temperature for 24 hours to allow the flavors to meld.
5. Refrigerate the Tsukemono for at least 2 days before serving.
Cooking Time: 24 hours (plus refrigeration time)
Japanese-Style Pancakes with Red Bean Paste
Experience the unique fusion of Japanese flavors by pairing fluffy pancakes with sweet red bean paste, a traditional dessert filling. This recipe combines the two to create a delightful breakfast or brunch option.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 eggs
– 1/2 cup milk
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– Vegetable oil for greasing
– Red bean paste (homemade or store-bought) for filling
Instructions:
1. Preheat a non-stick pan or griddle over medium heat.
2. Whisk together flour, sugar, eggs, milk, salt, and baking powder until smooth.
3. Grease the pan with a small amount of vegetable oil.
4. Pour 1/4 cup of batter onto the pan and cook for 2-3 minutes on each side, or until golden brown.
5. Repeat with remaining batter.
6. Assemble pancakes by spreading red bean paste on one half of the pancake and topping with another pancake half.
Cooking Time: Approximately 10-12 minutes (depending on the number of pancakes).
Ochazuke (Rice with Green Tea and Toppings)
Ochazuke, which translates to “tea poured over rice,” is a classic Japanese comfort food that warms the heart and soul. This simple recipe combines steaming hot green tea with flavorful toppings for a nourishing and soothing meal.
Ingredients:
– 1 cup cooked Japanese rice (preferably short-grain)
– 1/2 cup water
– 2 teaspoons matcha powder (green tea powder)
– Toppings of your choice:
+ Dried bonito flakes (katsuobushi)
+ Pickled ginger slices
+ Sliced green onions
+ Grated daikon radish
+ Sesame seeds
Instructions:
1. Cook Japanese rice according to package instructions.
2. In a small saucepan, bring water to a boil. Add matcha powder and whisk until dissolved.
3. Pour the green tea mixture over cooked rice in a bowl.
4. Choose your desired toppings and arrange them on top of the rice and tea.
5. Serve immediately and enjoy!
Cooking Time: 10 minutes
Grilled Eggplant with Miso Dressing
Elevate your summer cooking with this flavorful and refreshing grilled eggplant recipe, topped with a tangy miso dressing. This Asian-inspired dish is perfect for a light lunch or as a side to your favorite dinner.
Ingredients:
– 2 large eggplants
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Cut eggplants in half lengthwise and brush with olive oil, salt, and pepper.
3. Grill eggplants for 5-7 minutes per side, or until tender and slightly charred.
4. In a small bowl, whisk together miso paste, soy sauce, rice vinegar, and honey to make the dressing.
5. Once eggplants are cooked, brush with the miso dressing and garnish with cilantro leaves if desired.
6. Serve warm, at room temperature, or chilled.
Cooking Time: 20-25 minutes
Tofu Steak with Teriyaki Sauce
A flavorful and tender vegetarian twist on a classic steak dish, this recipe combines the nutty taste of tofu with the sweet and savory flavors of teriyaki sauce.
Ingredients:
– 1 block firm tofu, drained and cut into steak-sized pieces
– 1/4 cup teriyaki sauce (homemade or store-bought)
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
Instructions:
1. Preheat a non-stick skillet or grill pan over medium-high heat.
2. In a small bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. Brush the tofu pieces with vegetable oil and season with garlic and ginger.
4. Add the tofu to the preheated pan and cook for 3-4 minutes per side, or until golden brown.
5. Brush the teriyaki glaze over the tofu during the last minute of cooking.
6. Serve hot, garnished with sesame seeds and sliced green onions if desired.
Cooking Time: 12-15 minutes
Summary
Start your day with a delicious and healthy Japanese breakfast. This article shares 20 mouth-watering recipes to kick-start your morning, including Tamagoyaki (Japanese Rolled Omelette), Okayu (Japanese Rice Porridge), and Grilled Salmon with Miso Glaze. Discover classic dishes like Natto with Steamed Rice and Green Onions, and modern twists like Japanese-Style Scrambled Eggs with Soy Sauce. From savory Miso Soup to sweet Japanese-Style Pancakes with Red Bean Paste, there’s something for everyone in this comprehensive list of Japanese breakfast recipes.
