Breakfast Bento Recipe
king salmon. koshihikari rice. yukari. miso soup. big island greens. tamago. natto. tsukemono. papaya.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Rice
Rinse the Koshihikari rice under cold water until the water runs clear. Drain and add to a rice cooker with 1.2 cups of water. Cook according to the rice cooker instructions.
- 2
Prepare the Miso Soup
In a pot, bring 2 cups of water to a boil. Add the miso paste and stir until dissolved. Simmer on low heat for 5 minutes.
- 3
- 4
Make the Tamago
Beat the eggs in a bowl and season with a pinch of salt. Heat a non-stick pan over medium heat and pour a thin layer of the egg mixture. Cook until just set, then roll it up. Repeat until all the egg mixture is used.
- 5
Prepare the Greens
Lightly sauté the big island greens with a drizzle of olive oil and a pinch of salt for about 2-3 minutes until wilted.
- 6
Assemble the Bento
In a bento box or plate, serve the cooked rice topped with Yukari, alongside the grilled salmon, tamago, natto, tsukemono, sautéed greens, and slices of fresh papaya.
