Healthy Japanese Breakfast

Healthy Japanese Breakfast

  • Serves 1
Rated by 268 people
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Improve the quality and nutritional benefits of your morning meal with this healthy Japanese breakfast recipe. The smorgasbord of rice, soup, protein, vegetables and preserves that make up Japanese breakfasts means both that the eater will be satisfied until lunch and that the eater will be gaining a lot of important nutrients. Best of all, Japanese breakfasts are as tasty as they are nutritionally beneficial.


Please refer to individual recipes.

How To Prepare

  1. Japanese Rice
    125ml washed rice

    Add rice and 125ml water to saucepan, cover, and place on a stove at maximum heat. When the water starts boiling turn the heat down and let simmer for 15-20 minutes. Remove from heat and let steam for a further 15-20 minutes. Uncover, stir through and serve with other breakfast dishes.

  2. Miso Soup
    1-2 tsp miso paste
    250ml prepared liquid dashi
    wakame seaweed (optional)
    tofu (optional)

    Add a little water to a small saucepan. Add miso paste and stir until smooth. Heat up liquid dashi, add miso paste mixture and stir through. (You can add wakame seaweed and tofu to the miso soup.) Serve with other breakfast dishes.

  3. Koji Salmon
    150-200g salmon fillet
    1 tbsp shio koji paste

    Spread shio koji on salmon fillet and let marinade for as long as possible (1-2 days is ideal). Wipe off excess shio koji and pan-fry salmon until meat flakes away easily with a fork. Serve with other breakfast dishes.

  4. Gome-ae Green Beans
    60g fresh green beans
    1 tbsp ground sesame seeds
    1 tsp soy sauce
    1 tsp sugar

    Mix together sesame, soy sauce, sugar and a little salt to season, until the resulting seasoning resembles a thick paste. Meanwhile, steam beans until tender, strain, and run briefly under running cold water. Throw beans into sesame dressing while still warm. Stir through and serve with other breakfast dishes.

Tips and Information

- Still hungry? Why not add some other dishes? Japanese breakfasts also include fermented garnishes such as tsukemono pickles or natto soy beans, as well as a cup of green tea.
- Be sure to mix and match. Have this delicious shio koji salmon one day, then have a boiled egg the next, then a half a block of tofu the day after. Have sliced fruit instead of goma-ae, or have different vegetables with goma-ae dressing.
- Freshness of ingredients is key in Japanese cuisine, especially for simple dishes such as these. Whenever possible, be sure to use the freshest ingredients available.