28+ Traditional Japanese Breakfast Recipes to Start Your Day Right

When it comes to breakfast, the Japanese do it right!

Their morning meals are balanced, nutritious, and packed with bold flavors.

Unlike the typical Western breakfast, which often revolves around eggs and toast, a traditional Japanese breakfast is a harmonious blend of rice, miso soup, grilled fish, pickled vegetables, and various other dishes that create a nourishing start to the day.

If you’ve been curious about the health benefits and unique flavors of Japanese breakfasts, you’re in the right place.

In this blog, we’ll take you on a flavorful journey with over 28 authentic Japanese breakfast recipes that can be easily recreated at home. Whether you’re looking for something light and fresh like sunomono (pickled cucumber salad), or a savory dish like shioyaki (grilled fish), you’ll find a recipe that suits your taste and dietary preferences.

From traditional favorites to modern twists, these recipes will introduce you to the beauty and simplicity of Japanese breakfast cuisine.

Get ready to wake up to a bowl of steaming miso soup, savory rice, and other delightful sides that will energize you for the day ahead!

28+ Traditional Japanese Breakfast Recipes to Start Your Day Right

A Japanese breakfast is more than just a meal — it’s a ritual that embodies balance, flavor, and health.

Whether you’re new to Japanese cuisine or a seasoned enthusiast, these 28+ Japanese breakfast recipes offer a perfect introduction to this vibrant culinary tradition.

The wide variety of dishes, from the umami-rich miso soup to the crispy delight of grilled fish, ensures that every morning can bring a new experience to your taste buds.

By incorporating these recipes into your breakfast routine, you not only enjoy authentic and delicious meals but also set yourself up for a day full of energy, nourishment, and satisfaction.

So, why not add a little Japanese flair to your mornings?

Try one of these recipes today and discover the joys of a truly satisfying breakfast!

Tamago Kake Gohan (Japanese Egg Over Rice)

Tamago Kake Gohan is one of the simplest yet most comforting traditional Japanese breakfasts. It combines hot steamed rice with a raw egg and soy sauce, creating a creamy, savory dish that energizes you for the day. Loved for its quick preparation and satisfying taste, this meal represents the beauty of Japanese minimalism in cooking.

Ingredients:

• 1 bowl freshly steamed white rice
• 1 fresh egg (preferably pasteurized)
• 1 tablespoon soy sauce
• Optional toppings: chopped green onions, sesame seeds, nori strips

Instructions:

1. Scoop hot rice into a serving bowl.
2. Crack a fresh egg over the rice.
3. Add soy sauce directly over the egg and rice.
4. Using chopsticks or a spoon, vigorously mix the egg and soy sauce into the rice until creamy.
5. Top with optional garnishes like green onions or nori if desired.
6. Enjoy immediately while the rice is warm.

Tamago Kake Gohan is more than just a meal; it’s a comforting tradition that many Japanese people associate with home and simplicity. The warmth of the rice slightly cooks the egg, creating a rich texture that’s both light and hearty. It’s the perfect choice when you need a quick, nutritious start to your day without compromising on flavor.

Miso Soup with Rice and Grilled Fish

A traditional Japanese breakfast often includes a well-balanced set of dishes, and this trio—miso soup, rice, and grilled fish—is a classic example. Offering a balance of protein, carbohydrates, and probiotics, this breakfast is both nourishing and deeply satisfying. Each component complements the others to create a harmonious morning meal.

Ingredients:

• 1 serving of steamed white rice
• 1 small piece of salted salmon or mackerel
• 2 tablespoons miso paste
• 2 cups dashi broth
• ½ cup tofu, cubed
• 2 tablespoons wakame seaweed, rehydrated
• 2 green onions, sliced thin

Instructions:

1. Grill the salted fish over medium heat until the skin is crispy and the flesh is cooked through (about 5–7 minutes per side).
2. Heat the dashi broth in a small pot until simmering.
3. Dissolve the miso paste into the broth using a ladle or strainer.
4. Add tofu cubes and wakame, and simmer for another 2 minutes.
5. Garnish the miso soup with green onions before serving.
6. Serve the grilled fish with a bowl of hot rice and the prepared miso soup.

This breakfast combination brings together the essence of Japanese home cooking—wholesome, balanced, and full of umami. The savory grilled fish, hearty rice, and soothing miso soup create a meal that feels restorative. It’s a breakfast that fuels both the body and soul, perfect for setting a calm and positive tone for the day ahead.

Japanese-Style Pancakes (Soufflé Pancakes)

Unlike typical Western pancakes, Japanese soufflé pancakes are incredibly fluffy, airy, and light. They are a modern addition to the Japanese breakfast (or brunch) scene but have become wildly popular both in Japan and internationally. Their soft, melt-in-your-mouth texture makes mornings feel a little more magical.

Ingredients:

• 2 large eggs (separate whites and yolks)
• 3 tablespoons milk
• 2 tablespoons all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon baking powder
• ½ teaspoon vanilla extract
• Butter and maple syrup for serving

Instructions:

1. In a small bowl, whisk egg yolks, milk, vanilla, and flour until smooth.
2. In a separate clean bowl, beat egg whites with sugar until stiff peaks form.
3. Gently fold the egg white mixture into the yolk batter in three additions to maintain fluffiness.
4. Heat a non-stick pan over low heat and lightly grease it.
5. Spoon the batter into tall mounds, stacking slightly for height.
6. Cover with a lid and cook for 4–5 minutes until golden underneath.
7. Carefully flip the pancakes and cook another 3–4 minutes.
8. Serve hot with a pat of butter and a drizzle of maple syrup.

Japanese soufflé pancakes bring a touch of whimsy to breakfast time, with their cloud-like appearance and pillowy texture. While they require a little more patience to prepare compared to regular pancakes, the delightful payoff is well worth it. Perfect for weekends or special mornings, these pancakes transform an ordinary breakfast into something extraordinary.

Natto Rice Bowl (Natto Gohan)

Natto, fermented soybeans, is a staple of traditional Japanese breakfasts, known for its strong aroma, sticky texture, and high nutritional value. When served over hot rice, it creates a simple, protein-rich meal that many Japanese people swear by for health and longevity. It’s a bold dish that’s beloved for its unique taste and incredible health benefits.

Ingredients:

• 1 bowl steamed white rice
• 1 pack natto (with seasoning sauce and mustard)
• 1 green onion, finely sliced
• 1 teaspoon soy sauce (optional)
• 1 raw egg yolk (optional for extra richness)

Instructions:

1. Open the natto pack and mix it thoroughly with the included seasoning sauce and mustard until it becomes sticky and stringy.
2. Place the steamed rice into a bowl.
3. Spoon the natto over the center of the rice.
4. Garnish with finely sliced green onions.
5. Optionally, top with a raw egg yolk and a splash of soy sauce for deeper flavor.
6. Mix together before eating.

Natto rice bowls are an acquired taste but incredibly rewarding for those who embrace them. Rich in protein, probiotics, and vitamins, natto energizes you for the day and supports gut health. This dish captures the spirit of Japanese food culture: simple, wholesome, and boldly distinctive.

Ochazuke (Tea Over Rice)

Ochazuke is a comforting Japanese breakfast dish where green tea (or sometimes dashi broth) is poured over rice, creating a warm, soothing meal. It’s often topped with savory ingredients like pickles, salmon, or seaweed. Originally a quick way to use up leftover rice, it has become a cherished, cozy food enjoyed anytime simplicity is needed.

Ingredients:

• 1 bowl cooked white rice
• ½ cup green tea or dashi broth, hot
• 1 tablespoon furikake seasoning (or crumbled nori and sesame seeds)
• 1 small piece grilled salmon, flaked (optional)
• Pickled vegetables (optional)
• Wasabi (optional)

Instructions:

1. Place the cooked rice into a serving bowl.
2. Arrange your chosen toppings (like salmon, furikake, or pickles) on top of the rice.
3. Pour hot green tea or dashi broth gently over the rice until partially submerged.
4. Add a small dab of wasabi if you like a spicy kick.
5. Eat immediately while warm, mixing as you like.

Ochazuke is the ultimate comfort food—perfect for slow mornings, rainy days, or when you seek something light but satisfying. Its simplicity belies the complex layers of flavor it offers, and its customizable nature makes it a deeply personal breakfast experience.

Onigiri (Japanese Rice Balls)

Onigiri, or Japanese rice balls, are a beloved part of Japanese breakfasts and lunchboxes. Made with seasoned or plain rice and often filled with tasty ingredients like pickled plum, tuna mayo, or salted salmon, they are portable, versatile, and endlessly customizable. Their comforting simplicity has made them an iconic food across Japan.

Ingredients:

• 2 cups cooked Japanese short-grain rice
• 1 teaspoon salt
• Filling options: pickled plum (umeboshi), canned tuna mixed with mayonnaise, salted grilled salmon
• Nori (seaweed sheets), cut into strips

Instructions:

1. Wet your hands with water to prevent sticking, then rub a pinch of salt onto your palms.
2. Scoop about ½ cup of rice into your hands.
3. Create a small indentation and place your desired filling inside.
4. Gently press and shape the rice into a triangle or ball, enclosing the filling completely.
5. Wrap a strip of nori around the onigiri.
6. Serve immediately or wrap in plastic wrap for later.

Onigiri showcases the art of simple, heartfelt cooking. They can be made ahead, packed with favorite flavors, and eaten on the go or enjoyed leisurely at the breakfast table. Whether filled with tangy pickled plum or rich tuna mayo, each bite carries the comfort and care of homemade food.

Japanese Steamed Egg Custard (Chawanmushi)

Chawanmushi is a delicate and savory steamed egg custard that’s often enjoyed as part of a Japanese breakfast or a light meal. It’s known for its silky smooth texture and flavor-packed broth, which includes ingredients like shrimp, chicken, and mushrooms. This dish is a beautiful representation of Japanese cuisine’s ability to create something simple yet deeply comforting.

Ingredients:

• 2 large eggs
• 1 cup dashi broth (or substitute with chicken broth)
• 1 teaspoon soy sauce
• 1 teaspoon mirin
• 2 small shrimp, peeled and deveined
• 2-3 slices shiitake mushrooms
• Optional garnish: ginkgo nuts, green onions

Instructions:

1. In a bowl, whisk together eggs, dashi, soy sauce, and mirin until smooth.
2. Strain the mixture to remove any bubbles and create a silky texture.
3. Pour the egg mixture into small ramekins or teacups.
4. Add a few shrimp and slices of shiitake mushrooms to each cup.
5. Cover the ramekins with aluminum foil or a lid and steam over medium heat for about 10–15 minutes, until the custard is set but still jiggly.
6. Garnish with ginkgo nuts or green onions before serving.

Chawanmushi is an elegant and soothing dish that embodies the refined simplicity of Japanese cuisine. The tender egg custard paired with savory dashi and delicate seafood creates a satisfying breakfast that feels like a warm hug. It’s perfect for those who appreciate gentle, yet flavorful, dishes.

Japanese Breakfast Sandwich (Tamago Sando)

Tamago Sando, or Japanese egg sandwich, is a fluffy and creamy sandwich filled with soft scrambled eggs and often dressed with mayonnaise, served between two slices of soft, pillowy white bread. It’s an incredibly popular snack, particularly in Japan’s convenience stores, and has recently gained international fame for its smooth, comforting texture.

Ingredients:

• 2 slices of Japanese soft white bread (shokupan)
• 3 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper to taste
• Butter for grilling (optional)

Instructions:

1. In a bowl, whisk together the eggs, mayonnaise, Dijon mustard, salt, and pepper.
2. Heat a non-stick skillet over medium-low heat and melt a little butter.
3. Pour the egg mixture into the skillet and stir slowly to create soft, creamy scrambled eggs.
4. Once the eggs are just set and still soft, remove them from the heat.
5. Toast the bread slices lightly, if desired, then spread a little butter on the inside.
6. Pile the scrambled eggs generously between the bread slices.
7. Slice the sandwich into halves or quarters for easy eating.

Tamago Sando is the epitome of comfort food—a perfect balance of creamy egg filling and soft bread. It’s an easy, quick, and highly satisfying breakfast option, ideal for busy mornings or as a light snack. The sandwich has a smooth texture and a gentle flavor that makes it irresistible and universally loved.

Japanese Pickles and Rice (Tsukemono to Gohan)

Tsukemono, or Japanese pickles, are often served as a side dish during breakfast in Japan. These tangy, crunchy vegetables pair perfectly with a bowl of steamed rice and help cleanse the palate. Tsukemono adds both texture and flavor contrast to the meal, making it a vital component of the traditional Japanese breakfast spread.

Ingredients:

• 1 bowl steamed white rice
• 1-2 varieties of tsukemono (such as pickled cucumber, daikon, or umeboshi)
• Optional: sesame seeds or nori for garnish

Instructions:

1. Prepare your steamed rice and place it in a bowl.
2. Serve a small portion of tsukemono alongside the rice.
3. Enjoy the pickles as a refreshing, tangy contrast to the warm, neutral rice.
4. Optionally, garnish with sesame seeds or nori for added flavor and texture.

Tsukemono with rice is a simple yet deeply satisfying combination that highlights the Japanese appreciation for balance in food. The sharp, salty flavors of the pickles elevate the neutral rice, offering a refreshing and light start to your morning. It’s a breakfast that’s not only healthy but also a great way to introduce a variety of flavors into your day.

Japanese Grilled Fish (Shioyaki Fish)

Grilled fish is a common and hearty component of a Japanese breakfast. The most popular variety is Shioyaki, where the fish is simply salted and grilled to perfection. This dish is light yet satisfying, providing an excellent source of protein and omega-3 fatty acids, and is typically served alongside steamed rice, miso soup, and pickles.

Ingredients:

• 2 pieces of white fish fillets (such as mackerel, sea bream, or salmon)
• 1 tablespoon salt
• 1 tablespoon vegetable oil (for grilling)
• Lemon wedges for garnish (optional)

Instructions:

1. Sprinkle the fish fillets with salt and let them sit for about 10 minutes. This will help draw out excess moisture and enhance the flavor.
2. Heat a grill or non-stick pan over medium heat and lightly grease it with vegetable oil.
3. Place the fish fillets on the grill or pan, skin-side down, and cook for about 4–5 minutes per side, or until the fish is cooked through and has a crisp, golden exterior.
4. Garnish with lemon wedges if desired and serve immediately alongside rice and other breakfast components.

Grilled fish, with its simple preparation and clean flavors, embodies the elegance of Japanese cuisine. The salty crust pairs wonderfully with the softness of steamed rice, making this dish a satisfying and wholesome breakfast. It’s a light, protein-packed option to fuel the day, with each bite offering a taste of traditional Japanese dining.

Japanese Pancakes with Sweet Red Bean Paste (Dorayaki-Style Pancakes)

These fluffy, sweet pancakes are inspired by dorayaki, a traditional Japanese dessert. They are filled with sweet red bean paste (anko) and have a slightly thicker texture than typical pancakes. Perfect for a cozy breakfast, these pancakes bring together the rich, earthy flavor of red beans with the soft, spongy pancakes, making for a perfect sweet morning treat.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 egg
• ½ cup milk
• 1 tablespoon vegetable oil
• ½ cup sweet red bean paste (anko)
• Butter for cooking

Instructions:

1. In a mixing bowl, whisk together flour, sugar, and baking powder.
2. In a separate bowl, beat the egg and add the milk and vegetable oil.
3. Gradually mix the wet ingredients into the dry ingredients to form a smooth batter.
4. Heat a non-stick pan over medium heat and lightly grease with butter.
5. Pour small rounds of batter onto the pan and cook for 2-3 minutes on each side until golden brown.
6. Spread a spoonful of sweet red bean paste between two pancakes to form a sandwich.
7. Serve warm, optionally dusted with powdered sugar.

These fluffy pancakes with red bean paste are a delightful fusion of flavors—sweet and soft, with a hint of savory from the beans. They offer a comforting and indulgent breakfast option, perfect for those who enjoy a slightly sweeter start to their day. While traditionally a snack or dessert, these pancakes can easily be adapted for breakfast, combining both Japanese and Western influences in one dish.

Japanese Rice Porridge (Okayu)

Okayu is a gentle, comforting rice porridge often consumed when feeling under the weather or in need of a soothing meal. This Japanese dish is made by cooking rice with extra water, resulting in a soft, almost soupy consistency. It’s customizable with various toppings, from pickled vegetables to savory meats or a simple sprinkle of salt.

Ingredients:

• 1 cup Japanese short-grain rice
• 4 cups water or dashi broth
• 1 teaspoon salt
• Toppings (optional): pickled plums (umeboshi), grilled fish, green onions, or nori

Instructions:

1. Rinse the rice under cold water to remove excess starch.
2. Combine the rice and water (or dashi broth) in a pot, and bring it to a boil.
3. Lower the heat and simmer, covered, for about 30 minutes, stirring occasionally, until the rice has broken down and the consistency is thick and porridge-like. Add more water if needed to reach your desired consistency.
4. Season the porridge with a pinch of salt and stir to combine.
5. Serve in bowls and top with your favorite garnishes, such as pickled plums, green onions, or grilled fish.

Okayu is the ultimate comfort food—gentle, soothing, and customizable to your preferences. This rice porridge is a staple in Japanese homes, especially during cold mornings or times when comfort is needed. Its simple ingredients and warm texture make it a perfect option for a light, easy breakfast that can also be nutritious when paired with various toppings.

Japanese Steamed Bun (Nikuman)

Nikuman, or Japanese steamed buns, are soft, fluffy buns filled with a savory pork filling. These buns are a popular street food in Japan and make for a filling breakfast that combines both warmth and comfort. The juicy pork filling inside the soft, steamed dough offers a perfect balance of flavor, making it a favorite for those seeking a hearty, satisfying morning meal.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon instant yeast
• 1 tablespoon vegetable oil
• ½ cup warm water
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• ½ pound ground pork
• 1 tablespoon grated ginger
• 1 tablespoon finely chopped green onions
• 1 teaspoon sugar
• 1 tablespoon cornstarch

Instructions:

1. In a bowl, mix flour, sugar, yeast, and salt. Slowly add warm water and vegetable oil, mixing to form a dough. Knead the dough for about 10 minutes until smooth, then cover and let it rise for 1 hour or until doubled in size.
2. In a separate bowl, combine the ground pork, soy sauce, sesame oil, grated ginger, green onions, sugar, and cornstarch. Mix well to form the filling.
3. After the dough has risen, divide it into small portions (about 6-8). Roll each portion into a ball and flatten into a circle.
4. Place a spoonful of the pork filling in the center of each dough circle, then fold the edges of the dough over the filling, pinching them together to seal the bun.
5. Place the buns on parchment paper squares and steam them in a bamboo or metal steamer for about 15-20 minutes, until they are cooked through and fluffy.
6. Serve hot, optionally garnished with extra green onions.

Nikuman is a deliciously hearty breakfast option that satisfies with its combination of soft dough and savory pork filling. These steamed buns are comforting and easy to eat, making them perfect for those mornings when you need a little more than just rice and miso soup. Whether you enjoy them with a cup of green tea or on their own, they are sure to bring warmth to your day.

Japanese Sweet Potato and Sesame Salad (Daigaku Imo Salad)

Daigaku Imo, or “university potatoes,” are a popular Japanese snack made from sweet potatoes glazed with a sweet syrup. This breakfast version incorporates roasted sweet potatoes with a sesame dressing to create a more nutritious and savory option. This dish combines the sweetness of the potatoes with the richness of sesame, making it both filling and flavorful.

Ingredients:

• 2 medium Japanese sweet potatoes (or satsumaimo)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons roasted sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon mirin (optional)
• 1 small cucumber, julienned (optional for added crunch)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Wash and peel the sweet potatoes, then cut them into bite-sized cubes.
3. Roast the sweet potatoes in the oven for 25-30 minutes, or until tender and slightly caramelized on the edges.
4. While the sweet potatoes are roasting, prepare the sesame dressing by whisking together sesame oil, soy sauce, sugar, rice vinegar, and mirin (if using) in a small bowl.
5. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
6. Toss the sweet potatoes with the sesame dressing and sprinkle with roasted sesame seeds. Optionally, mix in the julienned cucumber for added freshness and crunch.
7. Serve warm or at room temperature.

This sweet potato and sesame salad offers a delightful balance of savory, sweet, and nutty flavors, perfect for those who enjoy a lighter, more innovative breakfast. The combination of roasted sweet potatoes and sesame seeds creates a satisfying texture, while the sesame dressing adds a unique depth of flavor. It’s a perfect way to enjoy the health benefits of sweet potatoes while savoring a dish that’s both comforting and energizing.

Japanese Oatmeal with Miso and Tofu (Miso Oatmeal)

Miso oatmeal is a savory twist on the traditional oatmeal breakfast, often enjoyed in Japan during colder months. This dish blends the creaminess of oats with the umami richness of miso and the soft texture of tofu, creating a wholesome and savory breakfast bowl that’s warming and nourishing. It’s a great way to start the day with a comforting, yet unique, meal.

Ingredients:

• ½ cup steel-cut oats
• 2 cups water or dashi broth
• 1 tablespoon white miso paste
• ½ cup firm tofu, cubed
• 1 teaspoon soy sauce
• 1 tablespoon sesame oil
• Green onions for garnish
• Optional: chili flakes or sesame seeds for extra flavor

Instructions:

1. In a medium saucepan, combine the steel-cut oats and water (or dashi broth) and bring to a boil.
2. Reduce the heat and let the oats simmer for 20-25 minutes, stirring occasionally, until they are soft and have absorbed most of the liquid.
3. In a small bowl, dissolve the miso paste with a bit of hot water from the oatmeal pot, then stir it back into the pot.
4. Add the tofu cubes and soy sauce, stirring to incorporate. Let the tofu heat through, about 3-5 minutes.
5. Drizzle sesame oil over the top and stir gently.
6. Serve the oatmeal in bowls, garnished with green onions and optional chili flakes or sesame seeds for an extra burst of flavor.

Miso oatmeal is a savory breakfast option that combines the comfort of oats with the depth of Japanese flavors. The miso gives the oatmeal a rich umami flavor, while the tofu adds protein and creaminess to the dish. It’s a perfect alternative for those looking for a savory start to the day, offering both nutrition and satisfaction in every bite.

Japanese Sweet Rice (Sekihan)

Sekihan is a festive Japanese dish made from glutinous rice and red azuki beans. This dish is often served on special occasions like birthdays, New Year, or other celebrations, as it symbolizes good luck and happiness. The slightly sweet and nutty flavor of the azuki beans complements the chewy, sticky rice, creating a comforting and unique dish that can be enjoyed for breakfast or as a side dish.

Ingredients:

• 1 cup glutinous (mochi) rice
• 1/4 cup azuki beans
• 2 cups water
• 1 tablespoon sesame oil
• 1 tablespoon salt
• 1 tablespoon sugar
• Optional: roasted sesame seeds for garnish

Instructions:

1. Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 3 hours or overnight.
2. Rinse the azuki beans and add them to a saucepan with 2 cups of water. Bring to a boil, then lower the heat and simmer for 45 minutes, or until the beans are soft. Drain and reserve the cooking liquid.
3. In a rice cooker or pot, combine the soaked glutinous rice, azuki beans, and about 1 cup of the reserved cooking liquid from the beans. Add sesame oil, salt, and sugar.
4. Cook the rice according to the rice cooker instructions or on the stove until the rice is fully cooked.
5. Once cooked, gently fluff the rice and serve in bowls, optionally garnished with roasted sesame seeds.

Sekihan is a dish that embodies the joy and celebration of Japanese culture. The sweetness of the azuki beans combined with the sticky, chewy rice makes this a satisfying breakfast, symbolizing prosperity and good fortune. Whether for a special occasion or a comforting start to the day, it’s a dish full of meaning and flavor.

Japanese Omelette (Tamagoyaki)

Tamagoyaki is a Japanese rolled omelette that’s sweet and savory, with a soft, delicate texture. This dish is a breakfast staple in Japan and is often served with rice or as part of a bento box. Its unique preparation method, where the eggs are rolled in layers, results in a beautiful, light omelette that’s perfect for breakfast or a snack.

Ingredients:

• 3 large eggs
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon vegetable oil (for cooking)

Instructions:

1. In a bowl, whisk together the eggs, sugar, soy sauce, and mirin until well combined.
2. Heat a tamagoyaki pan or a small rectangular non-stick pan over medium heat and lightly coat it with vegetable oil.
3. Pour a small amount of egg mixture into the pan, swirling to cover the surface. Once the egg starts to set, roll it up from one end of the pan.
4. Push the rolled egg to one side of the pan, then pour more egg mixture into the pan, lifting the rolled egg to allow the mixture to flow underneath. Repeat this process, rolling the egg and layering it until all the egg mixture is used up.
5. Once the omelette is fully rolled, remove it from the pan and allow it to cool slightly before slicing into pieces.

Tamagoyaki is a delightful, savory-sweet omelette that’s both satisfying and elegant. Its delicate layers and rich flavor make it a beloved part of Japanese breakfasts. Whether served alongside rice or in a bento box, tamagoyaki is an iconic dish that brings a touch of sweetness and comfort to the morning.

Japanese Noodle Soup (Udon)

Udon, thick wheat noodles served in a flavorful broth, is a comforting and satisfying breakfast dish in Japan. Typically enjoyed as a lunch or dinner dish, udon can also be enjoyed in the morning, especially during colder months. The chewy noodles, savory broth, and simple toppings make it a well-balanced and hearty breakfast that’s both filling and nourishing.

Ingredients:

• 2 servings udon noodles (fresh or frozen)
• 4 cups dashi broth (or use chicken or vegetable broth)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 teaspoon sugar
• 2 green onions, chopped
• 1 boiled egg (optional)
• Tempura bits or tofu (optional for topping)

Instructions:

1. Cook the udon noodles according to package instructions, then drain and set aside.
2. In a pot, bring the dashi broth to a simmer. Add soy sauce, mirin, and sugar, stirring to combine.
3. Add the cooked noodles to the simmering broth and cook for an additional 1-2 minutes to heat through.
4. Ladle the noodles and broth into bowls, then garnish with chopped green onions.
5. Optionally, add a boiled egg, tempura bits, or fried tofu for extra texture and flavor.

Udon is a warm and filling breakfast option that’s perfect for those who prefer a savory start to the day. The combination of chewy noodles and umami-rich broth is both soothing and satisfying, making it an ideal breakfast during colder mornings or when you’re craving something hearty. The optional toppings allow for personalization, making each bowl uniquely your own.

Japanese Rice and Miso Soup with Tofu (Gohan to Miso Shiru)

A traditional Japanese breakfast usually consists of gohan (steamed rice) and miso shiru (miso soup), often accompanied by small side dishes like pickles or grilled fish. This combination offers a balanced, satisfying start to the day, with the warm, comforting rice paired with the umami-rich miso soup. Adding tofu to the miso soup provides extra protein, making this breakfast even more nourishing.

Ingredients:

• 1 cup steamed rice (gohan)
• 4 cups dashi broth (or water)
• 2 tablespoons miso paste (red or white)
• ½ cup tofu (firm or silken), cut into cubes
• 1 green onion, chopped
• 1 tablespoon wakame seaweed (optional)
• Pickles (tsukemono) for serving

Instructions:

1. Prepare the steamed rice and set it aside.
2. In a pot, bring the dashi broth to a gentle simmer.
3. Add the miso paste to the broth, stirring until it dissolves completely.
4. Add the tofu cubes and wakame seaweed, and let the soup simmer for 2–3 minutes.
5. Ladle the miso soup into bowls, then garnish with chopped green onions.
6. Serve the rice and miso soup together, with pickles on the side for added flavor.

Gohan to miso shiru is a quintessential Japanese breakfast that brings together simple, wholesome ingredients to create a nutritious and filling start to the day. The savory miso soup with tofu pairs perfectly with the soft, sticky rice, and the addition of pickles offers a refreshing contrast. This combination is easy to prepare, satisfying, and full of the comforting flavors that are beloved in Japanese cuisine.

Japanese Pancakes (Okonomiyaki-Style)

Okonomiyaki is a savory Japanese pancake filled with cabbage, pork, and other ingredients, often served as a casual meal. While it’s traditionally more of a lunch or dinner dish, it can easily be adapted into a breakfast option. The crispy exterior and soft interior of okonomiyaki pancakes, combined with their savory toppings, make them an exciting and hearty breakfast option.

Ingredients:

• 1 cup all-purpose flour
• 1 large egg
• 1/2 cup dashi broth or water
• 1 cup shredded cabbage
• 1/4 cup cooked pork (or bacon), chopped
• 2 tablespoons green onions, chopped
• 1 tablespoon soy sauce
• 1 tablespoon mayonnaise
• Okonomiyaki sauce (or Worcestershire sauce)
• 1 tablespoon vegetable oil

Instructions:

1. In a mixing bowl, whisk together flour, egg, dashi broth (or water), and soy sauce until smooth.
2. Stir in the shredded cabbage, pork, and green onions.
3. Heat a non-stick skillet over medium heat and lightly oil the surface.
4. Pour the batter into the skillet and spread it into a round pancake shape.
5. Cook for 4–5 minutes on one side until golden brown, then flip and cook for another 3–4 minutes, pressing down gently to ensure it cooks through.
6. Once cooked, remove from the pan and drizzle with okonomiyaki sauce and mayonnaise.
7. Slice into wedges and serve hot.

Okonomiyaki-style pancakes offer a savory and filling breakfast option that’s full of flavor and texture. The combination of crispy cabbage, savory pork, and the umami-rich sauce makes it a satisfying meal to kickstart your day. These pancakes are easy to prepare, customizable, and are a fun twist on traditional breakfast pancakes!

Japanese Avocado Toast with Wasabi (Avocado Toosu)

Avocado toast has become a global breakfast trend, but the Japanese take on this dish adds a unique twist with the use of wasabi, soy sauce, and toasted nori. This simple yet flavorful breakfast combines the creamy texture of avocado with the sharp heat of wasabi and the umami of soy sauce, creating a dish that’s both refreshing and savory.

Ingredients:

• 2 slices of Japanese bread (shokupan or thick white bread)
• 1 ripe avocado
• 1 teaspoon soy sauce
• 1/2 teaspoon wasabi paste
• 1 tablespoon sesame seeds (optional)
• 1 sheet of nori, shredded (optional)
• A pinch of salt and pepper

Instructions:

1. Toast the slices of Japanese bread until golden brown and crispy.
2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
3. Mash the avocado with a fork until smooth, then add soy sauce, wasabi paste, salt, and pepper to taste.
4. Spread the mashed avocado mixture generously on the toasted bread.
5. Sprinkle with sesame seeds and shredded nori for added texture and flavor.
6. Serve immediately and enjoy!

This Japanese-style avocado toast with wasabi is a delicious fusion of creamy avocado and bold, umami flavors. The wasabi adds a subtle heat, while the soy sauce ties everything together with its savory depth. It’s a quick, easy, and healthy breakfast option that’s full of unique flavors and textures. Perfect for those who love a modern, yet distinctly Japanese, twist on a classic breakfast.

Japanese Simmered Vegetables (Nimono)

Nimono refers to a traditional Japanese dish where vegetables (or sometimes meat) are simmered in a flavorful broth. This healthy and comforting dish is perfect for a Japanese breakfast as it’s light, nourishing, and packed with umami. Typically served with steamed rice, nimono offers a balance of savory flavors that enhance the other elements of the meal, such as miso soup or pickles.

Ingredients:

• 2 carrots, sliced
• 1 daikon radish, sliced
• 1 small sweet potato, cut into cubes
• 4-5 shiitake mushrooms, sliced
• 1 tablespoon soy sauce
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1 ½ cups dashi broth (or water)
• 1 teaspoon sesame oil
• Optional: fresh parsley for garnish

Instructions:

1. Heat the sesame oil in a large pot over medium heat.
2. Add the carrots, daikon radish, sweet potato, and shiitake mushrooms to the pot and stir-fry for about 3–4 minutes.
3. Add the dashi broth, soy sauce, mirin, and sugar, then bring to a boil.
4. Lower the heat and cover the pot, letting it simmer for 20–25 minutes, or until the vegetables are tender and the flavors are well absorbed.
5. Serve hot with steamed rice and garnish with fresh parsley if desired.

Nimono is a wholesome, light dish that offers a delicious variety of textures and flavors. The vegetables are tender and rich with the umami flavor of dashi, making it a perfect side dish for breakfast. It’s both comforting and nourishing, providing a great way to enjoy vegetables first thing in the morning.

Japanese Smashed Cucumber Salad (Sunomono)

Sunomono is a refreshing Japanese salad made with thinly sliced cucumbers, often seasoned with a vinegar-based dressing. This light and tangy salad is a wonderful side dish for breakfast, as it provides a crisp, refreshing contrast to the heavier components like rice or miso soup. Sunomono is quick to prepare, making it an ideal choice for a nutritious breakfast that’s also refreshing.

Ingredients:

• 2 small cucumbers
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• Pinch of salt

Instructions:

1. Wash and slice the cucumbers into thin rounds. Alternatively, you can smash the cucumbers gently with the side of a knife to create a more textured salad.
2. Sprinkle the cucumbers with a pinch of salt and let them sit for 10 minutes to draw out excess moisture.
3. In a small bowl, whisk together the rice vinegar, sugar, soy sauce, and sesame oil to create the dressing.
4. Rinse the cucumbers to remove excess salt and gently squeeze them to remove any remaining moisture.
5. Toss the cucumbers with the dressing, then sprinkle with toasted sesame seeds.
6. Serve immediately or refrigerate for 15-30 minutes for a chilled version.

Sunomono is a light, tangy, and refreshing salad that pairs perfectly with the heartier elements of a Japanese breakfast. The cucumber’s crisp texture, combined with the subtle sweetness of the vinegar dressing, makes it a delightful palate cleanser. It’s a great way to add some freshness to your breakfast while balancing out richer flavors from dishes like miso soup and rice.

Japanese Hot Pot (Shabu-Shabu)

Shabu-shabu is a Japanese hot pot dish typically enjoyed for lunch or dinner, but it can also be a fun and interactive breakfast experience. Thinly sliced beef or pork is briefly cooked in a pot of simmering broth and served with dipping sauces. While more commonly served for larger meals, a lighter version with vegetables and small portions of protein can be a healthy and enjoyable breakfast option.

Ingredients:

• 200g thinly sliced beef or pork (or tofu for a vegetarian version)
• 4 cups dashi broth (or water with a splash of soy sauce)
• 1 small napa cabbage, cut into large pieces
• 1 cup shiitake mushrooms, sliced
• 1 small carrot, sliced thinly
• 1 block tofu, cut into cubes
• 2 tablespoons soy sauce (for dipping)
• 1 tablespoon sesame paste (for dipping)
• A handful of green onions, chopped

Instructions:

1. Heat the dashi broth in a large pot or hot pot over medium heat.
2. Once the broth begins to simmer, add the napa cabbage, shiitake mushrooms, carrot, and tofu.
3. Let the vegetables simmer until tender, about 5–7 minutes.
4. Add the thinly sliced beef or pork to the broth and cook for about 30 seconds to 1 minute until it turns pink and is cooked through.
5. Remove the meat and vegetables from the broth using chopsticks or a slotted spoon and dip into the soy sauce and sesame paste dipping sauces.
6. Serve hot in individual bowls with rice on the side.

Shabu-shabu is a fun and interactive way to enjoy a Japanese breakfast, especially if you’re looking for something light and full of flavor. The quick cooking of thinly sliced meat and vegetables in broth creates a healthy and satisfying meal. Dipping the cooked items into the soy sauce and sesame paste adds depth of flavor, making this breakfast a unique experience that’s both flavorful and nourishing.

Japanese Grilled Fish (Shioyaki)

Shioyaki is a simple yet flavorful Japanese dish where fish is seasoned with salt and grilled until golden and crispy. It’s commonly served for breakfast alongside rice and miso soup in Japan, offering a healthy, protein-packed start to the day. The crispy skin and tender flesh of the fish are full of flavor, and the simplicity of the preparation allows the natural taste of the fish to shine through.

Ingredients:

• 2 fillets of your choice of fish (mackerel, salmon, or saba are common choices)
• 1 tablespoon salt
• 1 tablespoon lemon (optional)
• 1 tablespoon vegetable oil (for greasing)

Instructions:

1. Pat the fish fillets dry with a paper towel.
2. Sprinkle both sides of the fish with salt and let it rest for about 10–15 minutes to allow the salt to penetrate.
3. Preheat your grill or broiler. If using a broiler, lightly grease the rack with vegetable oil to prevent sticking.
4. Place the fish fillets on the grill or under the broiler, skin side down. Grill for about 4–5 minutes on each side until the fish is golden and crispy, and the flesh is opaque.
5. Serve immediately with steamed rice and a wedge of lemon on the side (optional).

Conclusion:
Shioyaki is a staple of a traditional Japanese breakfast, offering a simple, yet delicious, way to enjoy fish. The light salting and grilling bring out the natural flavors of the fish, making it a satisfying and nutritious addition to any breakfast spread. Paired with rice and miso soup, it provides a well-rounded and flavorful meal.

Japanese Pickled Vegetables (Tsukemono)

Tsukemono, or Japanese pickled vegetables, are a common side dish in many Japanese meals, especially breakfast. The tangy, salty flavors of pickled vegetables, such as cucumbers, daikon radish, and cabbage, add a refreshing contrast to richer dishes like grilled fish or miso soup. Tsukemono are not only delicious but also provide a boost of probiotics, making them a healthy addition to your morning meal.

Ingredients:

• 1 cucumber
• 1 small daikon radish
• 1 tablespoon salt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon soy sauce
• 1 teaspoon sesame oil

Instructions:

1. Slice the cucumber and daikon radish into thin rounds or strips.
2. Place the vegetables in a bowl and sprinkle with salt. Let them sit for 10–15 minutes to release excess moisture.
3. In a separate bowl, mix together rice vinegar, sugar, soy sauce, and sesame oil to create the pickling liquid.
4. Rinse the vegetables under cold water and gently squeeze out the excess moisture.
5. Pour the pickling liquid over the vegetables and mix well.
6. Allow the vegetables to marinate for at least 30 minutes in the refrigerator, or overnight for a stronger flavor.

Tsukemono offers a refreshing and flavorful contrast to the heartier elements of a Japanese breakfast. The tangy and slightly salty flavors help balance the richness of dishes like grilled fish and rice. Pickled vegetables are not only a staple of Japanese cuisine but also a healthy, probiotic-rich addition to your morning meal.

Japanese Eggplant with Miso (Nasu no Miso Dengaku)

Nasu no Miso Dengaku is a flavorful Japanese dish where eggplant is grilled and topped with a savory miso glaze. This dish is traditionally served as a side dish but can easily be adapted for breakfast, providing a delicious and slightly sweet contrast to rice and miso soup. The rich miso glaze adds a layer of umami, making the eggplant tender and flavorful.

Ingredients:

• 2 medium eggplants
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1 tablespoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon toasted sesame seeds (optional)

Instructions:

1. Preheat your grill or broiler.
2. Slice the eggplants in half lengthwise. Score the flesh with a knife in a criss-cross pattern, being careful not to cut through the skin.
3. Brush the cut sides of the eggplant with a little sesame oil and place them skin side down on the grill or under the broiler. Grill for 5-7 minutes, until the flesh is soft and the skin is charred.
4. While the eggplant is grilling, prepare the miso glaze: In a small saucepan, combine the miso paste, mirin, sugar, soy sauce, and sesame oil. Heat over low heat until the sugar dissolves and the mixture becomes smooth.
5. Once the eggplant is grilled, brush the miso glaze generously on the flesh. Grill for an additional 2-3 minutes, allowing the glaze to set.
6. Garnish with toasted sesame seeds and serve hot alongside rice.

Nasu no Miso Dengaku is a savory, umami-rich dish that adds depth and flavor to a Japanese breakfast. The tender eggplant, paired with the sweet and salty miso glaze, creates a dish that complements the other breakfast elements like rice and miso soup. This dish is both delicious and satisfying, making it a wonderful addition to a morning meal.