Japanese Breakfast Teishoku Sets Recipe

Rinse and cook rice

Rinse 1 cup short-grain rice under cold water, swirling and draining several times until the water runs mostly clear. Drain 10 minutes. Combine rinsed rice and 1.1 cups water in a rice cooker or small pot. If using a pot, bring to a boil, reduce to low, cover and simmer 12–14 minutes until water is absorbed. Let sit, covered, 10 minutes off heat.

Season rice (optional)

In a small bowl, mix 1 tbsp rice vinegar, 1/2 tsp sugar and 1/4 tsp salt until dissolved. Gently fold into cooked rice if you prefer lightly seasoned rice for breakfast; otherwise serve plain. Keep covered and warm until serving.

Warm 2 cups dashi in a small saucepan over medium heat until just below simmer (do not boil vigorously). Place 1 tsp dried wakame in the pot to rehydrate for 1–2 minutes.

Scoop 2 tsp white miso into a small bowl and add a few tablespoons of the warm dashi. Whisk until smooth, then stir the miso mixture back into the pot. Remove from heat to avoid cooking miso. Add the cubed tofu and gently warm for 30–60 seconds. Top with sliced green onions and keep warm.

Pat fish fillets dry. Lightly sprinkle 1/2 tsp sea salt evenly over both fillets, skin side included. Let rest 10–15 minutes at room temperature to draw some moisture out (this also seasons the fish).

Preheat broiler or a grill pan to medium-high. If broiling, place fish skin-side down on a foil-lined baking sheet. Broil or grill for 4–6 minutes per side depending on thickness, until the skin is crisp and flesh flakes easily with a fork. Watch carefully to avoid burning. Serve with lemon wedges and a small mound of grated daikon if using.

In a bowl, beat 3 eggs with 1 tsp mirin, 1/2 tsp soy sauce and 1 tsp dashi (or water) until combined but not frothy.

Heat a nonstick or rectangular tamagoyaki pan over medium-low heat and brush lightly with oil. Pour a thin layer of egg mixture to coat the pan (about 1/3 of the mixture). When the surface is nearly set but still slightly wet on top, use a spatula or chopsticks to roll the egg sheet away from you into a log at one side of the pan.

Brush the pan lightly again, push the rolled egg back to the far side, pour another thin layer of egg to cover the pan and lift the rolled egg so the new mixture runs underneath. When it is nearly set, roll the first roll back over the new layer so it becomes a thicker log. Repeat with remaining egg mixture until all is used and you have a multi-layered roll. Remove from pan, shape gently with a bamboo mat or paper towel if desired, and let rest 1–2 minutes. Slice into 4–6 pieces.

Arrange 2 pieces of tsukemono or cucumber pickles on a small dish. Cut or tear 1 nori sheet into strips or squares for wrapping rice or eating with fish. Place 1 tsp soy sauce in a tiny dish for dipping.

If using sesame seeds or shichimi togarashi, place them in small bowls for sprinkling over rice or fish to taste.

Divide cooked rice into two small bowls. Place miso soup into individual bowls. Lay grilled fish on a plate with lemon wedges and grated daikon if using. Arrange tamagoyaki slices, pickles, and nori on small side dishes. Serve immediately as a Japanese teishoku breakfast set so each diner has rice, soup, fish, egg, pickles and condiments.