Japanese breakfast
Origin of the recipe
In the Western world, breakfast typically consists of pancakes, sandwiches, omelets—something simple. In Japan, breakfast is a small, light meal consisting of miso soup, fish (usually salmon), and rice. Pickled napa cabbage (hakusai-zuke) may also be served. This breakfast can provide the necessary energy for the afternoon. And it's delicious, too!
What do you need for cooking?
Ingredients
Salted salmon
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Salmon
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Water
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Kombu salt
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Sugar
Kombu salt
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Salt
-
Kombu
Miso soup
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Water
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Kombu
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Ginger
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Onion
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Carrot
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Green onions
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Shiitake mushrooms
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Miso paste
Hakusai-zuke
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Chinese cabbage
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Salt
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Dried chili
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Kombu
Kitchen utensils
- Knife
- Board
- Bowls
- Ladle
- Pan
- Container
- Blender
- Paper
- Cargo
- A bag with a lock
Step-by-step recipe
Step 1:
Prepare the pickle in advance. Wash the Chinese cabbage, remove the core, and cut into large pieces.
Step 2:
Place the cabbage in a tightly sealed bag, add salt and mash for 3-5 minutes until the cabbage releases juice.
Step 3:
Finely chop the dried seaweed and dried chili peppers, removing the seeds, and add them to the bag with the cabbage. Stir.
Step 4:
Remove air from the bag, place it under a 2 kilogram press and put it in the refrigerator for 2 days.
Step 5:
Let's salt the salmon fillets. Rinse and dry the fish and cut the portions in half lengthwise, along the meat side.
Step 6:
Place salt and dried seaweed pieces in a blender. Grind and sift through a sieve.
Step 7:
Pour water into a container, add salt, kombu, and sugar. Whisk until dissolved.
Step 8:
Place the fish in a container, cover with a lid and put in the refrigerator overnight.
Step 9:
Pour water into a bowl, add seaweed and soak for an hour or overnight.
Step 10:
Cut the onion into thin half rings, the carrot into thin slices and the green onion into medium pieces.
Step 11:
Tear the mushrooms into pieces by hand. Store the vegetables and mushrooms in containers overnight.
Step 12:
Pour water with seaweed into a saucepan, add vegetables and mushrooms, grated ginger, put on medium heat and stir.
Step 13:
Before the soup boils, remove the seaweed. When the vegetables are done, turn off the heat.
Step 14:
Dissolve miso paste in a small amount of soup, add to the ladle and stir.
Step 15:
Drain the salmon and pat dry thoroughly.
Step 16:
Grease a cold frying pan with vegetable oil using a sheet of baking paper, pour a little more oil over the paper and place the fish skin side down.
Step 17:
Fry the fish skin-side down over medium heat for 4-5 minutes. Then fry for 30 seconds on each of the remaining three sides over very low heat.
Step 18:
Serve salmon with rice and sauerkraut with miso soup.
Cooking tips
Mushrooms will taste better if you separate them by hand rather than with a knife – contact with metal is not very good for them.
If you cut the fish from the skin side, the cut will not be even.
It's best to remove the seeds from the chili pepper, as they are too hot.