Easy Traditional Japanese Breakfast – A Step-By-Step Guide

Ever since my first time visiting Japan, I’ve loved the simple flavors of a traditional Japanese breakfast set. I recently shared this Japanese breakfast in my What I Eat In A Week post. With my dad going through cancer treatment and me turning 30 this year, I’ve been really focused on learning about how to better care for myself and others through conscious healthy eating. Follow along, and I’ll show you the tips and tricks I use to make sure I have a hearty, balanced Japanese breakfast at the start of the day ready in 15-20 minutes. 

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What Goes Into A Traditional Japanese Breakfast? 

In my latest trip to Japan with my parents, we’ve been so impressed by the Japanese breakfast philosophy. Focused on providing ample energy to last the work day, the ingredients for breakfast usually are light in oil and meant to be easily digested. A Japanese traditional breakfast usually consists of a main protein, a few sides, miso soup, and a bowl of rice. Each dish comes in small portions, so collectively it’s not a heavy meal. 

It may seem like a lot to make at once, but it’s actually super easy to assemble at home! The key to being able to easily enjoy a full Japanese breakfast so early in the day is preparing ahead. The side dishes, miso soup, and rice can all be prepared ahead of time. Taking the time to prepare for the morning the night before helps me establish a slower, more conscious morning routine, while being able to enjoy a balanced breakfast. 

Japanese Breakfast Basics: Miso Soup and Rice

The basic building blocks of a Japanese breakfast starts with Miso Soup and Rice. The flavors included in a breakfast set are meant to go well with white rice. A bit of fish and a refreshingly sour pickle on top of a bite of steaming rice really starts the day on the right foot for me! To prevent a scramble in the morning, I like to keep leftover rice in the fridge. Or, I set up my rice in the rice cooker the night before so all I have to do in the morning is press “Start”. 

Miso soup is such an important element in Japanese cuisine, it’s present in breakfast, lunch, AND dinner. Made with simple ingredients like Miso paste, dashi, tofu, and seaweed, it’s a simple soup that warms you up while giving you the minerals and tons of antioxidants you need. I always have miso paste in my fridge. You should be able to find them in the refrigerated Asian aisle in your local supermarket.

For a little extra nutrients, I also like to raid my fridge for leftover veggies like Napa Cabbage or Spinach to add to my miso soup!

Miso Soup Ingredients

• 2 cups of Dashi Stock
• 1.5 tbsp of Miso Paste
• 1 cup of diced Tofu 
• 1 tbsp of Dehydrated Seaweed 

Air Frying: Your Key To Easier Fried Fish

At the center of my typical Traditional Japanese Breakfast is the main dish: air fried fish. Fish like mackerel and salmon are protein rich and full of healthy fat rich in Omega 3 Fatty Acids and Vitamin B12. Seasoned simply with salt and pepper, or with an easy miso glaze, fish is an affordable and delicious option to start your day.

When I’m waking up, I just don’t want to be doing a ton of messy cooking (and cleaning after). My key to keep the process simple – the Air Fryer! Cooking fish in the air fryer takes only 10-15 minutes, and needs A LOT less oil than pan frying. If you want to save time doing dishes, you can place parchment paper underneath the fish during air frying! 

Air Fryer Mackerel Ingredients

• 2 pieces of Mackerel, skin-on
• Salt and pepper to taste

Air Fryer Miso Glazed Salmon Ingredients

• 2 pieces of Salmon with the skin on (around 5-7 oz each) 
• 1.5 tablespoons white miso paste 
• 1 tablespoon Mirin or Honey 
• 1 tablespoon soy sauce 
• 0.5 tablespoon dashi powder 
• A pinch of black pepper 
• 3 tablespoon Japanese Mayo 

Vegetarian Main Dish Alternative: Japanese Tamagoyaki

When I don’t feel like eating fish in the morning, I switch up my main course and make a simple Tamagoyaki, or rolled egg omlette. This is also an easy vegetarian option for a main course! I use a Tamago frying pan to save tons of time and make rolling the egg A LOT easier. If you don’t have a Tamago frying pan, you can also use a small non-stick pan as well.

Tamagoyaki Ingredients

• 5 Eggs 
• Salt 
• 1 tsp of Sugar 

Waking Up Your Taste Buds With Side Dishes

The side dishes for a Japanese breakfast bring a pop of extra flavor that really wakes you up – sour, spicy, or savory. Typically, they’re something that you prepare in bulk ahead of time, and just dish out from the fridge when it’s time to serve.

Natto, cold tofu, and refreshing Japanese pickles are common side dish picks. I like taking a little creative liberty with my side dishes sometimes, so kimchi, korean cold spinach salad, and spicy chinese cucumber are all part of my side dish choices!

Korean Spinach Salad (2 ways) Ingredients

• 1.5 lb of Fresh Spinach (with the stems on) 
• 4 cloves of Garlic minced 
• 3 tbsp of Soy Sauce 
• 3.5 tbsp of Sesame Oil 
• 1 stalk of Green Onion chopped 
• 2 tbsp of Sesame Seeds crushed 
• 1 tsp of Sugar 
• 0.5 tbsp of Korean Red Chili Flakes 
• 0.5 tbsp of Korean Chili Paste 

Spicy Smashed Cucumber Salad Ingredients

• 2 whole English Cucumber 
• 1 Tbsp of Sugar 
• 1 Tsp of Salt

Marinate

• 2 tbsp of Vegetarian Oyster Sauce 
• 3 tbsp of Black Vinegar 
• 0.5 tbsp of Sugar 
• 1.5 tbsp of Chopped Cilantro 
• 1.5 tbsp of Spicy Garlic Chili Paste 
• 1 tsp of Sesame Seeds 
• 1 stalk of Green Onion (chopped) 

Add a touch of brightness your Breakfast with these easy make-in-bulk side dishes!