Gluten-Free Traditional Japanese Breakfast
Start your day with the nourishing comfort of a **Gluten-Free Traditional Japanese Breakfast**, a beautifully balanced meal showcasing the essence of Japanese cuisine while catering to dietary needs. This vibrant spread features tender short-grain rice, umami-packed miso soup made with gluten-free dashi and silken tofu, and perfectly grilled salmon or mackerel. A delicate tamagoyaki, a rolled Japanese omelet sweetened with a hint of sugar and seasoned with gluten-free soy sauce, adds a touch of artistry to the plate. Complemented by a medley of tangy pickled vegetables, this breakfast comes together in just 45 minutes, making it a delightful way to enjoy the authentic flavors of Japan without gluten. Whether you’re exploring traditional breakfasts or need a wholesome, nourishing meal, this recipe offers a balanced and flavorful experience perfect for any morning.
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Ingredients
- 1 cup Short-grain white rice or sushi rice
- 1.25 cups Water
- 2 tablespoons Gluten-free miso paste
- 2 cups Dashi stock (gluten-free)
- 0.5 cup Firm tofu
- 2 tablespoons Green onions, thinly sliced
- 1 piece Salmon fillet or mackerel
- 1 tablespoon Gluten-free soy sauce
- 3 Eggs
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.5 cup Pickled vegetables (e.g., tsukemono or kimchi)
- 1 teaspoon Cooking oil
Directions
Step 1
1. Rinse the rice thoroughly in cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil on the stovetop, then reduce to low heat, cover, and simmer for 15 minutes. Let it rest for another 10 minutes off the heat.
Step 2
2. Prepare the miso soup: In a small pot, heat 2 cups of gluten-free dashi stock over medium heat. Cut the tofu into small cubes and add it to the pot. Once the soup is warm but not boiling, dissolve 2 tablespoons of gluten-free miso paste in a small amount of hot dashi, then add it back to the pot. Stir and heat gently without boiling. Garnish with sliced green onions.
Step 3
3. While the rice and soup cook, preheat a skillet or grill pan over medium heat. Lightly season the salmon or mackerel with a pinch of salt and grill it skin-side down for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until fully cooked through.
Step 4
4. For the tamagoyaki (rolled egg omelet): In a bowl, whisk together 3 eggs, 1 teaspoon of sugar, 1 tablespoon of gluten-free soy sauce, and 1/4 teaspoon of salt. Heat a lightly oiled rectangular or non-stick pan over medium-low heat. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface evenly. Once the egg starts to set, roll it into a log using chopsticks or a spatula. Push the rolled egg to one side of the pan and repeat with the remaining mixture, rolling it over the cooked part. Slice into bite-sized pieces.
Step 5
5. Plate the rice, miso soup, grilled fish, tamagoyaki, and 0.5 cup of pickled vegetables for each serving. Serve immediately and enjoy your gluten-free traditional Japanese breakfast!
Nutrition Facts
| Serving size | (1529.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 957.0 |
| Total Fat 39.9g | 0% |
| Saturated Fat 9.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 621mg | 0% |
| Sodium 5027.3mg | 0% |
| Total Carbohydrate 85.0g | 0% |
| Dietary Fiber 5.0g | 0% |
| Total Sugars 11.9g | |
| Protein 66.0g | 0% |
| Vitamin D 649IU | 0% |
| Calcium 384.4mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1083.3mg | 0% |
Source of Calories