All posts filed under: Breakfast

Tamagoyaki

The first time I ever had tamagoyaki was in Tokyo and I loved it. There are different variations of this dish. Some people use dashi powder in their mixture or like my grandmother, use only granulated sugar and soy sauce. If you want your egg roll to look nice, invest in a rectangular shaped pan. I used a regular round pan and mine, though delicious, did not turn out as thick or as pretty. I used the recipe from The Just Bento Cookbook except instead of using vegetable oil, I used non-stick cooking spray. This is a great breakfast along side miso soup and onigiri. CLICK HERE FOR PRINTABLE RECIPE YIELDS: 2 SERVINGS INGREDIENTS 4 Eggs 1 tablespoon Granulated Sugar 1 teaspoon Mirin 1/2 teaspoon Soy Sauce Dash of Salt Vegetable Oil or Non-Stick Cooking Spray DIRECTIONS Crack eggs and wisk in sugar, mirin, soy sauce, and salt. Heat pan over medium-high heat. Spray pan with non-stick spray or dip a folded paper towel in oil and rub on the bottom of the pan. Using a fork …

Onigiri

Onigiri is a rice ball made from white “sticky” rice. Typically they are in a triangular or cylindrical shape. You can find onigiri wrapped in nori seaweed (the same kind of seaweed used for sushi rolls), filled with umeboshi (pickled plum), or filled with things liks salmon, pickled fruit or vegetables, dried foods, tempura, pork or other kinds of fish. You can also spread miso paste like Marukome Ryotei No Aji on top and fry in a skillet or just mix in rice seasoning like JFC Nori Komi Furikake. You can also make onigiri sandwiches and yaki onigiri which are grilled rice balls. I will be attempting this at a later date. While in Japan, for breakfast, along with miso soup, we ate rice balls. During my miso soup lesson with my grandmother, we made rice balls. They are very easy to make and delicious. I used Nishiki Medium Grain white “sticky” rice and any Nori Roasted Seaweed Sheets will do. I prepared my rice using a rice cooker by first rinsing the rice. To …

Miso Soup

Miso soup is a traditional Japanese soup made of dashi stock and miso paste. My grandmother adds in extra firm tofu and wakame (dried seaweed). Some people use spinach instead of wakame, or mushrooms with the tofu, or top with scallions. There are many variations and kinds of miso soup. There are also different kinds of miso. Read more about the different types here. I used Marukome Boy Ryotei No Aji Miso Paste which you can find in Asian markets. Ryotei No Aji contains a Dashi broth. Most other miso pastes do not have this broth cooked into the paste, but rather, need it added during the cooking process. I could not find the Genkai wakame my grandmother uses so I used Wel-Pac Fueru Wakame. Unless you know your supermarket carries a variety of tofu, you might want to pick some up at the Asian market. My supermarket only had Mori-Nu Silken Tofu. The amount of miso paste you use is based on your own preference. I love the flavor of miso paste so I use …

Breakfast Casserole Lessons

Well, I recently noticed that some of my abdominal muscles are visible so I decided to start counting my Macros (macro-nutrients) and calories hoping to eventually see the rest of my abs. This decision involved in-depth recipe research via Pinterest and I found an interesting breakfast casserole that I decided to try, substituting a few ingredients. Sometimes substitutions work great and sometimes they do not. I would say that this (with chunky salsa) was pretty good fresh out of the oven. However, I cannot decide if it looks delicious or not and I was definitely not a fan of the microwaved version. If you were making a “healthier version” of this (the original isn’t really unhealthy) and planned on eating the entire casserole at one time, then it might be worth a try. My version used liquid egg whites, home grown golden potatoes (I recommend using store bought shredded potatoes) and no cheese. The entire 9 x 13 dish totaled 710 calories, 36g Fat, 41g Carbs, 49g Protein. Click here for the original version from …

Meal Replacement Smoothies

These smoothies taste great and leave you feeling satisfied. Banana Nut Bread Smoothie Ingredients 1 Cup Light Vanilla Soy Milk 2 Teaspoons Vanilla Extract 1 Cup Ice 1 Small Banana 1/4 Cup Walnuts Directions In a blender, add milk, walnuts, and ice. Chop for a few seconds. Add in banana and vanilla. Blend. If too thick add more milk. For more sweetness add more vanilla. Approximate Calories: 374 Blueberry Banana Nut Bread Smoothie Ingredients 1 Cup Light Vanilla Soy Milk 2 Teaspoons Vanilla Extract 1 Cup Ice 1 Cup Frozen Blueberries 1 Small Banana 1/4 Cup Walnuts Directions In a blender, add milk, walnuts, and ice. Chop for a few seconds. Add in banana, vanilla, and blueberries. Blend. If too thick add more milk. For more sweetness add more vanilla. Approximate Calories: 454