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How to Make A Traditional Japanese Breakfast (Recipe Guide)

Traditional Japanese Breakfast 6

We will write a guide on how to make a Traditional Japanese Breakfast one of the most popular breakfasts in the world.

A traditional Japanese breakfast is a well-balanced and nutritious meal that includes a variety of dishes. Here’s a guide to making a traditional Japanese breakfast, along with some tips and calorie information.

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How to Make A Traditional Japanese Breakfast

A Traditional Japanese Breakfast Recipe Ingredients

Main Components:
Steamed Rice (Gohan)
Miso Soup (Misoshiru)
Grilled Fish (Yakizakana)
Japanese Omelette (Tamagoyaki)
Pickled Vegetables (Tsukemono)
Natto (Fermented Soybeans)
Green Tea (Ryokucha)

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Step By Step How to Make A Traditional Japanese Breakfast

1. Steamed Rice (Gohan)

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Ingredients

1 cup short-grain rice
1 1/4 cups water

Rinse the rice in cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions.

2. Miso Soup (Misoshiru)

Miso Soup,

Ingredients

2 cups dashi stock
2 tablespoons miso paste
1/2 cup tofu, cubed
1/4 cup wakame seaweed, rehydrated
1 green onion, sliced

Heat the dashi stock in a pot over medium heat. Add the tofu and wakame, simmer for a few minutes.
In a small bowl, mix the miso paste with a bit of hot dashi to dissolve it, then add it to the pot. Stir gently and heat without boiling. Garnish with green onion slices.

3. Grilled Fish (Yakizakana)

Yakizakana

Ingredients

1 fillet of fish (salmon, mackerel, or saury)
Salt

Sprinkle the fish with salt and let it sit for 10 minutes. Grill the fish over medium heat until it’s cooked through and the skin is crispy.

4. Japanese Omelette (Tamagoyaki)

Tamagoyaki,

Ingredients

3 eggs
1 tablespoon sugar
1 tablespoon mirin
1/2 tablespoon soy sauce
Oil for frying

Beat the eggs and mix with sugar, mirin, and soy sauce. Heat a rectangular tamagoyaki pan or a regular non-stick pan and oil it lightly.

Pour a thin layer of the egg mixture into the pan, let it set, then roll it up to one side.
Pour another thin layer of egg mixture, lift the rolled egg to let the new layer flow underneath, and roll it up again.

Repeat until all the egg mixture is used. Slice the rolled omelette into pieces.

5. Pickled Vegetables (Tsukemono)

Tsukemono,

Ingredients

1 cucumber
1 carrot
1 teaspoon salt
1 tablespoon rice vinegar

Slice the cucumber and carrot thinly. Sprinkle with salt and let sit for 10 minutes. Rinse the vegetables, drain, and mix with rice vinegar.

6. Natto (Fermented Soybeans)

Natto,

Ingredients

1 package of natto
1 teaspoon soy sauce
1/2 teaspoon mustard (optional)
Green onions, sliced (optional)

Open the natto package and mix well with soy sauce and mustard. Top with green onions if desired.

7. Green Tea (Ryokucha)

Ryokucha,

Brew green tea according to the package instructions and serve hot.

Tips To Make A Traditional Japanese Breakfast

Ensure your breakfast includes a balance of protein, carbohydrates, and vegetables for a well-rounded meal. Some components, like pickled vegetables, can be prepared the night before to save time in the morning.

Feel free to mix and match different types of fish, vegetables, and side dishes to keep your breakfasts interesting.

How Many Calories Have A Traditional Japanese Breakfast

Steamed Rice: 150-200 calories per cup
Miso Soup: 50-70 calories per serving
Grilled Fish: 150-200 calories per fillet
Tamagoyaki: 100-150 calories per serving
Pickled Vegetables: 20-30 calories per serving
Natto: 90-100 calories per serving
Green Tea: 0 calories

Total: Approximately 560-750 calories for a complete meal

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