Vegetarian Traditional Japanese Breakfast

Experience the perfect harmony of flavors and textures with this Vegetarian Traditional Japanese Breakfast, a wholesome and beautifully balanced meal inspired by time-honored Japanese culinary traditions. This recipe features fluffy short-grain rice, savory miso soup enriched with kombu-based dashi and tender tofu, and delicate layers of tamagoyaki (rolled Japanese omelet) with a hint of sweetness. Complementing the meal are blanched spinach dressed in soy sauce and sprinkled with nutty sesame seeds, tangy pickled plums (umeboshi), and crisp nori sheets for wrapping bites of rice. Serve it all with a warm cup of green tea to complete this nourishing breakfast experience. Quick to prepare and utterly satisfying, this meal is perfect for those seeking a vegetarian twist on the classic Japanese morning spread while savoring authentic flavors and fresh, wholesome ingredients.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Short-grain Japanese rice
• 1.5 cups Water
• 2 tablespoons White miso paste
• 2 cups Dashi (kombu-based vegetarian stock)
• 0.5 block Firm tofu
• 2 stalks Green onions
• 3 large Eggs
• 1 teaspoon Soy sauce
• 1 teaspoon Sugar
• 1 bunch Spinach
• 1 tablespoon Sesame seeds
• 2 teaspoons Soy sauce (for spinach)
• 2 pieces Pickled plums (umeboshi)
• 2 cups Green tea
• 2 small sheets Nori (seaweed sheets)

Directions

Step 1

Rinse 1 cup of short-grain Japanese rice thoroughly under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a rice cooker or a saucepan. Cook according to the instructions or until the rice is tender.

Step 2

In a small pot, bring 2 cups of vegetarian kombu-based dashi stock to a gentle simmer. Add 2 tablespoons of white miso paste and stir until dissolved. Cut half a block of firm tofu into small cubes and add it to the soup. Thinly slice 2 green onion stalks and add as garnish.

Step 3

Crack 3 large eggs into a bowl and beat lightly. Add 1 teaspoon soy sauce and 1 teaspoon sugar, mixing to combine. Heat a rectangular tamagoyaki pan or a non-stick skillet over medium heat and lightly oil it. Pour a thin layer of egg mixture into the pan and cook until partially set. Roll the egg toward one end, then pour another thin layer of egg mixture into the pan, lifting the rolled egg to allow the new layer underneath. Repeat until all the mixture is used, then remove and slice into bite-sized pieces.

Step 4

Bring a pot of water to a boil and blanch 1 bunch of spinach for 30 seconds. Drain, rinse with cold water, and squeeze out the excess liquid. Slice into 2-inch pieces, then toss with 2 teaspoons of soy sauce. Sprinkle with 1 tablespoon of sesame seeds.

Step 5

Arrange the components on a tray: a bowl of steamed rice, a small bowl of miso soup, slices of tamagoyaki, the soy-sauce-dressed spinach, and a few pickled plums. Add a small sheet of nori to each plate for optional rice wrapping.

Step 6

Prepare 2 cups of green tea according to the package instructions and serve alongside the meal.

Nutrition Facts

Serving size	(2228.0g)

Amount per serving	% Daily Value*
Calories	885.7

Total Fat 32.5g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 2.5g
Cholesterol 558mg	0%
Sodium 3523.1mg	0%
Total Carbohydrate 91.6g	0%
Dietary Fiber 12.1g	0%
Total Sugars 11.7g
Protein 60.8g	0%

Vitamin D 123IU	0%
Calcium 684.0mg	0%
Iron 11.8mg	0%
Potassium 2545.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.4%

Protein: 27.0%

Carbs: 40.6%