How to Prepare Traditional Japanese Breakfast Sides

Traditional Japanese breakfasts are known for their balance of flavors, textures, and nutritional value. These meals typically consist of a variety of sides that complement the main components such as rice and miso soup. Here is a guide on how to prepare some classic sides that will elevate your Japanese breakfast experience.

1. Nasu Dengaku (Grilled Miso Eggplant)

Nasu Dengaku is a delicious grilled eggplant coated in a sweet and savory miso glaze. To prepare this dish, follow these steps:

Slice eggplants in half lengthwise and score the flesh with a crosshatch pattern.
Brush the cut sides with oil and grill them until they are tender and slightly charred.
Meanwhile, mix miso paste, sugar, and sake in a bowl to create the glaze.
Once the eggplants are grilled, spread the miso mixture on top and return them to the grill for a few more minutes until the glaze caramelizes.

2. Tamagoyaki (Japanese Omelette)

Tamagoyaki is a sweet and savory rolled omelette that is a staple in Japanese cuisine. Preparing Tamagoyaki requires a rectangular pan and a gentle hand:

Whisk together eggs, a pinch of salt, sugar, and soy sauce in a bowl.
Heat the rectangular pan over medium heat and lightly oil it.
Pour a thin layer of the egg mixture into the pan. Once it begins to set, roll it towards one side.
Push the rolled omelette to the side of the pan, add more egg mixture, and repeat the process until all the egg is used.

3. Spinach no Gomaae (Spinach with Sesame Sauce)

This refreshing side dish combines spinach with a nutty sesame dressing. To whip up Spinach no Gomaae:

Blanch fresh spinach in boiling water for about a minute, then quickly transfer it to ice water to preserve its vibrant color.
Squeeze the excess water from the spinach and chop it into bite-sized pieces.
In a bowl, mix tahini or ground sesame seeds with soy sauce and sugar to create the dressing.
Toss the chopped spinach in the sauce until well coated, and it’s ready to serve!

4. Umeboshi (Pickled Plum)

Umeboshi are salty, tangy pickled plums that add a burst of flavor to your breakfast. You can either buy them from a store or prepare them at home:

Start with ripe ume plums, wash them thoroughly, and dry them.
Place them in a jar, layer with salt, and add shiso leaves if desired for additional flavor.
Weight down the plums with a heavy object to release their juices and allow them to ferment for several weeks.

5. Tsukemono (Japanese Pickles)

Tsukemono refers to various types of Japanese pickles that provide a crunchy contrast to the meal. You can experiment with different vegetables:

Common choices include daikon radish, cucumbers, and carrots. Slice the vegetables and soak them in a mixture of salt and sugar for a few hours to a few days, depending on the desired flavor.
For a quicker version, you can pickle vegetables in rice vinegar with a dash of soy sauce and sugar.

By mastering these traditional Japanese breakfast sides, you’ll not only enrich your meals but also gain insight into the art of Japanese cooking. Enjoy these dishes with a bowl of steamed rice and miso soup for a complete and satisfying breakfast.