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bumblebeeappletree · 2 years

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Easy & Healthy Japanese breakfast recipes for beginners!

Here are 6 breakfast ideas for weight loss which are all under 400 Calories.

I also introduce HOW TO COOK RICE WITH NORMAL POT! You can make very delicious rice even without rice cooker, don't miss it!

#JapaneseBreakfastRecipe #HealthyBreakfastRecipe

Recipe: https://misosoup.site/6-easy-healthy-...

【CHAPTER】

0:00 Opening

0:11 Miso Rice Ball with Quick Omelette & Chikuwa Stir-fry [312 Calories]

2:36 Salmon Rice Ball, Tomato Salad, & Broccoli Salad [305 Calories]

5:04 Chicken Miso Soup & Simmered Kabocha Squash [347 Calories]

7:21 Simple Rice Ball with Rolled Omelette & Quick Pickles [360 Calories]

10:20 Kombu Rice Ball with Tofu Stir-fry & Super Quick Miso Soup [383 Calories]

13:12 Tofu with Topping & Vegetable Miso Soup [390 Calories]

14:54 How to Cook Rice with Pot

1. Miso Rice Ball with Quick Omelette & Chikuwa Stir-fry [312 Calories]

Ingredients [for 1 serving]

Miso rice ball

・3 oz (85g) Steamed rice

・1/2 tsp Miso paste

・1/2 tsp Mirin

・A pinch of White sesame seeds

Quick omelette

・1 Egg

・1 tsp Milk

・A pinch of Salt and pepper

・1/2 tsp Ketchup

Quick stir-fry

・3 oz (85g) Japanese mustard spinach (Komatsuna)

・1 oz (30g) Fish paste stick (Chikuwa)

・0.5 oz (15g) Shimeji mushroom

・1/2 tsp Sesame oil

・1/2 tsp Soy sauce

・1/2 tsp Honey

Topping

・Tomato

・Edamame

======================

2. Salmon Rice Ball, Tomato Salad, & Broccoli Salad [305 Calories]

Ingredients [for 1 serving]

Salmon rice ball

・3 oz (85g) Steamed rice

・1 oz (30g) Salmon

・A pinch of Salt

・1/2 tsp Sake (optional)

・Nori seaweed

Tomato salad

・2.5 oz (70g) Tomato

・1/2 tsp Rice vinegar

・1/2 tsp Soy sauce

・A pinch of Sugar

・1/3 tsp Grated ginger

・1/2 tsp White sesame seeds

Broccoli salad

・2.5 oz (70g) Broccoli

・1 tbsp Dried bonito shavings

・2 tsp Ponzu sauce or 1 tsp Soy sauce

Topping

・Boiled egg

======================

3. Chicken Miso Soup & Simmered Kabocha Squash [347 Calories]

Ingredients [for 1 serving]

・3 oz (85g) Steamed rice

Chicken miso soup

・1 cup (240ml) Water

・1.4 oz (40g) Chicken tender

・2.5 oz (70g) Daikon

・1 oz (30g) Carrot

・2 tsp Minced green onion

・1.5 tbsp Miso paste

・1/3 tsp Dashi granules

Simmered kabocha squash

・2.5 oz (70g) Kabocha squash

・3 tbsp Water

・1tsp Sake

・1tsp Soy sauce

・1tsp Mirin

・1/2 tsp Sugar

======================

4. Simple Rice Ball with Rolled Omelette & Quick Pickles [360 Calories]

Ingredients [for 1 serving]

Simple rice ball

・3 oz (85g) Steamed rice

・A pinch of Salt

・Nori seaweed

Rolled omelette

・2 Egg

・A pinch of Salt and pepper

・1 tbsp Minced green onion

・0.5 oz (15g) Crab stick (Imitation crab meat)

・1/2 tsp Oil

Quick cucumber pickles

・1.4 oz (40g) Cucumber

・A pinch of Salt

・A pinch of Dashi granules

Quick red cabbage pickles

・1.4 oz (40g) Red cabbage

・1/3 tsp Salt

・1/2 tsp Rice vinegar

・1/2 tsp Olive oil

・1/2 tsp Honey

======================

5. Tofu Stir-fry, Kombu Rice Ball, & Super Quick Miso Soup [383 Calories]

Ingredients [for 1 serving]

Tofu stir-fry

・1.7 oz (50g) Tofu

・1 oz (30g) Carrot

・1 oz (30g) Onion

・1 oz (30g) Snap peas

・2 Ham slices

・1 Egg

・1/2 tsp Salt and pepper

・1/2 tsp Oil

・1/2 tsp Soy sauce

・1/2 tsp Sugar

Kombu rice ball

・3 oz (85g) Steamed rice

・1 tsp Salted kombu

・1 Shiso leaf

・Nori seaweed

・1/2 tsp Sesame oil

Miso soup

・1 tbsp Miso paste

・1 tsp Dried bonito shavings or A pinch of Dashi granules

・1-2 tsp Minced green onion

・1 tsp Dried wakame seaweed

・0.7 cup (170ml) Boiled water

======================

6. Tofu with Topping & Vegetable Miso Soup [390 Calories]

Ingredients [for 1 serving]

・3 oz (85g) Steamed rice

Tofu with topping

・4.2 oz (120g) Tofu

・1 tsp Minced slated plum

・1 tsp Minced green onion

・1 tsp Salted kombu

・1 Shio leaf

・1/2 tsp Sesame oil

・1/2 tsp Soy sauce

・1/2 tsp Sugar

・1/2 tsp Sake

・1/2 tsp White sesame seeds

Miso soup

・0.7 cup (170ml) Water

・1 tbsp Miso paste

・1/3 tsp Dashi granules

・1 oz (30g) Daikon

・1 oz (30g) Carrot

・1.7 oz (50g) Kabocha squash

・1 oz (30g) Shimeji mushroom

Topping

・Furikake for rice

======================

How To Cook Japanese Rice with Pot

Ingredients [for 3-4 servings]

・10.5 oz (300g) Japanese rice

・1.8cup (450ml) Water

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juilojio753 · 3 years

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One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan.

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, one more dish! chikuwa and nori seaweed fritters (isobe-age) made in a frying pan. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan is something that I have loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can have one more dish! chikuwa and nori seaweed fritters (isobe-age) made in a frying pan using 7 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan:

{Take 1 of one 5-stick package Chikuwa.

{Take 2 tbsp of Flour (cake flour).

{Make ready 1 tbsp of Katakuriko.

{Take 1 tbsp of Aonori.

{Get 20 ml of brimming Water.

{Prepare 1 small of amount Eggs (Leftover egg liquid from cooking rolled omelettes etc.).

{Prepare 1 of Vegetable oil.

Instructions to make One More Dish! Chikuwa and Nori Seaweed Fritters (Isobe-age) Made in a Frying Pan:

As for the chikuwa, I use chikuwa as shown in the photo. This of course also tastes good with fried chikuwa as well. Cut the chikuwa in half around the center diagonally. If you are using longer chikuwa that of that in the photo, then it is easier to handle by cutting into thirds..

Making the breading. As shown in the photo, if you have just a bit of egg leftover after making tamagoyaki, then you can use it to make this. If you have it, add the ingredients into this bowl. Add cake flour and katakuriko to the bowl, then pour in the water and stir with cooking chopsticks. Sprinkle in the aonori and stir..

Add the chikuwa to the breading from Step 2, and mix using cooking chopsticks..

Add a large amount of vegetable oil to a frying pan. Over a strong heat and while turning occasionally with cooking chopsticks, move the frying pan around to circulate the cooking oil, and it'll be done in no time..

So that's going to wrap this up for this special food one more dish! chikuwa and nori seaweed fritters (isobe-age) made in a frying pan recipe. Thanks so much for your time. I am sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!

#recipesfood

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nycbento · 7 years

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Where do you get all your Asian inspired recipes from ? Any particular blogs or cookbooks you like?

Thank you for asking! Hrm. Sometimes I feel like I know how to make about 50 things and I have to push myself to try new ideas.I rarely use cookbooks. I’ll do a web search for a specific recipe (generally one I’ve had elsewhere that I want to reproduce) and look at a few iterations. My tumblr feed is all-bento-all-the-time and I get many ideas (chikuwa, radishes cut like temari balls) from seeing what other people are making.

I cook by knowing generic processes (how to make a pasta sauce, how to stir fry) and tweak those according to what’s on hand.

Today’s bento (sauteed fish and rice stick) was improvised. I was in a Chinese market with my friend (who is Chinese) and I asked her to point out good stuff I wouldn’t know to try. She suggested both the vegetable and the noodles, and gave a general description of what to do (for the noodles, “They’re really easy. You just boil them, then stir fry them into your dish and you’re done.”) So I made a generic stir fry (sauteed garlic and oil, added the beech mushrooms, added the rice sticks, added broth and the water from cooking the rice stick, added seasonings, added fish and turned up the heat to thicken quickly). But when I wanted to make sesame noodles or beef rendang (because I had enjoyed them at restaurants), I did look those recipes up.

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