The classic combination of rice and miso soup. If you’ve had a Japanese breakfast, you know there’s also a pickle or condiment: umeboshi, furikake, nukazuke, or the highly divisive natto. At my dad’s house in Tokyo, there’s usually a container of kimchee andnori no tsukudani.
Nori no tsukudani is a paste you slather on rice. It tastes how you’d expect—like seaweed, but (dare I say) with more umami. Please know I don’t throw that word around casually. It’s rich, with the right balance of saltiness from the shoyu and a mellow sweetness from the mirin. It’s made from sheets of nori that are hydrated, seasoned, and cooked down until most of the moisture has evaporated. Sesame seeds and sesame oil are stirred in at the end. There are endless ways you can play with it (adding wasabi, yuzu rind, etc.).
I’ve posted a miso soup recipe (and video) before so nothing new there except thiskatsuobushi (dried bonito) has made life easier:
Thickly shaved katsuobushi (instead of the ubiquitous thin and wispy kind) is great because you throw it into the pot to steep, then pick it out once the dashi is done. You make the miso soup in the same pot, cutting out the step of straining, saving time and dirty dishes.
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