Breakfast Rice From Japan Food

BREAKFAST RICE

Steps:

• In a large, heavy skillet saute sausage, green peppers, onions and mushrooms until sausage is crumbled and cooked through, around 10 minutes.
• Pour off all but 1 T of the fat.
• Add the rice, garlic powder and black pepper, cooking for another 5 minutes, stirring often.
• In a small saucepan or microwaveable dish melt the velvetta or cheese whiz with a little milk to make a"just pourable" sauce.
• Remove rice skillet from heat, add the cheese sauce and mix well.
• The rice mixture should be sticky.
• Serve hot.

BREAKFAST RICE FROM JAPAN

Steps:

• Heat oil in a large skillet over medium-high heat. Spread rice in a flat layer in the skillet; cook until crispy on the bottom, 2 to 3 minutes. Stir egg into rice until scrambled, about 2 minutes more. Sprinkle green onions on top. Season with soy sauce.

TRADITIONAL JAPANESE BREAKFAST

Steps:

• Milton's method
• Cook the rice according to the instructions.
• For the miso soup:
• 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.
• 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.
• Serve hot in small bowls.
• For the fish:
• 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.
• 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:
• Combine the eggs, sugar, soy sauce and bonito flakes (or instant dashi), if using, and mix the ingredients thoroughly.
• 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.
• 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, called tamagoyaki, characteristic of a Japanese omelette.
• Flip the "package" over and cook for a further two minutes. Cut into quarters.
• To serve:
• 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.

HOW TO MAKE A TEISHOKU TRADITIONAL JAPANESE BREAKFAST

Steps:

• Take the salmon out of the fridge 15 minutes before you start to prepare your breakfast. Add the filets to a bowl with the sake, mirin, and soy. Turn to coat and let marinate at room temperature while you prepare the rest of the breakfast.
• Turn your oven on to the broil function.
• Start off by making the rice: place the rice and water in a pot with a tight fitting lid and bring to a boil over medium heat. Turn the heat down to the barest simmer and cover with the lid and cook for 17 minutes without peeking. When 17 minutes are up, let sit, with the lid on, for 10 minutes.
• While the rice is cooking, make the miso soup: heat the dashi up in a pot over medium high heat. When hot, add the wakame and tofu cubes. Turn the heat off and use a ladle to scoop up some of the hot dashi. Use a small whisk or spoon to mix the miso paste into the ladle of dashi. When smooth and blended, add the ladle of dashi and miso back into the pot. Keep on very low heat to keep warm. Don't bring it back up to a boil because that will kill off all of the healthy probiotics.
• Place the salmon on a rack in a baking sheet or on tin foil. Broil for 10 minutes or until cooked through and slightly browned, brushing with the marinade about halfway through.
• While the salmon is cooking, whisk together the eggs, soy, mirin, and sugar in a bowl. Heat up a tamagoyaki pan (or regular frying pan) over medium low heat. Add a bit of oil to the pan and use a paper towel to evenly spread it. Add a small amount of the egg mixture and swirl to coat the bottom of the pan. When the egg is solid, use a spatula to fold the egg over onto itself in half. You want to fold it at 2 inch intervals so at the end you have flat omelette that's about 2 inches wide. Don't flip the eggs, just push them to the end of the pan. Use your oily paper towel to spread a tiny bit more oil in the pan and add a bit more of the eggs. Lift up the layer of already cooked eggs so that a bit of the new eggs connect, so they can cook together into a solid sheet. When the new layer of egg is almost cooked, fold the eggs over onto themselves again. Repeat until all the egg mixture is used. Let cool slightly and slice. Alternatively, make soft scrambled tamagoyaki.
• Scoop out some rice into a bowl. Serve up the miso soup, salmon, and tamagoyaki, along with some pickles. Enjoy!

20 TRADITIONAL JAPANESE BREAKFASTS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Japanese breakfast in 30 minutes or less!