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LIFESTYLE
NOTE:
Prep five portions of
each element at the
beginning of the week,
and soon you’ll be in
the habit of enjoying a
Japanese meal every day.
JAPANESE BREAKFAST
MAKES 5 WEEKDAY BREAKFASTS
5 tbsps miso
1½ tsp dashi powder
2 tsps white sesame seeds
1 spring onion, finely sliced
15g wakame
300-350g silken tofu block
250g rice
½ tsp bicarbonate soda
3 salmon fillets, cut into 5 portions
5 medium eggs
5 portions nattō (optional)
1 sheet of nori, cut into 10 strips
Japanese pickles
1 First, make your own instant miso soup mixture:
combining miso, dashi powder, sesame seeds, spring
onion and wakame. Cut the tofu into 1cm cubes.
Keep the miso mix and the tofu in the fridge in
separate containers. 2 Combine rice, bicarbonate
soda and 250ml water in a pan and stir to dissolve.
Leave to soak for 90 minutes, discard water and
wash rice well. Cover rice with 300-350ml water
and bring to boil, then place a lid on pan, reduce
heat to low and cook, covered for 13 minutes, then
cool. Divide into 5 equal portions, wrap tightly in
cling film and refrigerate. 3 Season the salmon
liberally with salt and leave to absorb seasoning for
at least 1 hour – overnight is better. Grill on high
heat until cooked through. 4 To c o ok the eggs
hanjuku style – halfway between soft and hard boiled
- bring a pan of water to a rolling boil, then carefully
lower in the eggs and cook for 6½ minutes. Transfer
eggs to a cold water bath. Keep in the fridge until
needed. 5 To serve, reheat rice in the microwave.
Place into bowls and top with nattō, if using. Place
a spoonful of miso soup mix into a bowl and add
150ml of boiling water, whisk, and then add the tofu.
Serve the eggs, salmon, nori and pickles separately.