Asa Gohan
Traditionelles japanisches Frühstück
Ingredients
For the rice:
- 100 g (Japanese) short grain rice*
- 2 raw or very soft-boiled eggs
- 2 tbsp. soja sauce
- 2 tsp. Furikake spice mix*
For the miso soup:
- 1 tbsp. Miso paste*
- 1 tbsp. Dashi broth (powder)*
- 250 ml hot water
- 60 g (Silk) tofu cut into 1cm cubes
- 1 tbsp. wakame seaweed soaked in water*
- 1 tbsp. soja sauce
- 1 tbsp. finely chopped green onions
For the salmon:
- 150 g Salmon fillet
- 1 tbsp. lemon juice
- 1 tbsp. freshly grated ginger
- 1 pinch salt
- 1 tbsp. oil for frying
For the omelette:
- 2 eggs
- 2 tbsp. soja sauce
- 2 tsp. Rice wine (mirin)*
- 1/2 tsp. sugar
- 1 pinch salt
- 1 tbsp. oil for frying
- 1/4 Nori seaweed sheet* cut into fine strips (approx. 1 cm long and 0.3 cm wide)
For the Natto:
- 1 package Natto*
- 2 tbsp. Tsuyu (Japanese fish-soy sauce)*
- 1 tsp. mustard
In addition:
- 1 each tbsp. Tsukemono* (pickled Japanese vegetables) of your choice e.g. daikon radish, cucumber, umeboshi (plum)
Instructions
Rice
- Cook rice according to the instructions on the packet. Let it evaporate a little and put it into two bowls.
- Place a raw or soft-boiled egg on both rice bowls. Mix the rice and egg together well. Season the rice with soy sauce and a little furikake seasoning.
Miso soup
- Cut the soaked seaweed into small pieces. Stir dashi stock (powder) into the hot water. Add miso paste and stir everything well so that there are no more lumps. Add the tofu and seaweed.
- Season the soup with soy sauce and garnish it with spring onions at the end. Put the miso soup into two bowls and serve quickly.
Salmon
- Rinse the salmon fillet under cold water and pat dry. Drizzle with a little lemon juice and marinate for a few minutes.
- Cut the salmon into finger-width strips and fry briefly on all sides in hot oil. Alternatively, you can grill the salmon. Place the salmon pieces on two plates, season with salt and decorate with a little freshly grated ginger. Serve immediately (if necessary, keep warm in the oven until all other components are ready).
- Tip: Instead of salmon, you can also use tofu (pure or fried). That tastes very good as well.
Omelette
- Whisk eggs, season with soy sauce, rice wine (mirin), sugar and salt. Heat oil in a pan. Bake two thin omelettes from the egg mixture. Carefully roll up the omelettes and cut them into slices.
- Decorate the omelettes with some nori seaweed leaves. Place the pieces on two plates and serve immediately. If necessary, briefly keep warm in the oven until all other components are ready.
Natto
- Defrost and heat Natto in the microwave according to the instructions. Season with tsuyu sauce and mustard.
- Tip: It is best to mix natto with rice before consumption. Doing so, the taste is not that extreme.
Tsukemono (Pickled Vegetables)
- Jeweils 1 - 2 EL von den verschiedenen Tsukemono-Sorten auf separate Tellerchen/Schälchen verteilen und als Beilage servieren.
Notes
*You can get these ingredients in well-stocked Asian supermarkets.