Japanese Breakfast Bowl

Ingredients:

For the bowl:

• Natto

• Umeboshi Plum

• Shirasu Whitebait

• Soft Tofu

• Steamed Rice

• Takanazuke (chopped into small pieces)

• Green Onion

• Nori

• Egg Yolk

• Cooked Bonito Flakes

• Toasted Sesame Seeds

For the Dashi Sauce:

• 5.5 oz mirin

• 6.7 oz soy sauce

• 3.3 oz water

• 1/2 kombu seaweed

• 2 oz bonito flakes

Step by step:

1. First, make your dashi sauce. Add mirin to a small sauce pan and heat on medium. Bring it to a boil, then reduce the heat and bring to a simmer until you no longer smell the alcohol.

2. Then add in the soy sauce, water, kombu seaweed, and bonito flakes, mix together.

3. Heat the sauce for about 2-3 minutes, bringing it to a boil. When it begins to boil, simmer for another 4 minutes, keeping the heat at this level

4. Remove the pot and strain the sauce through a mesh strainer covered with a paper towel.

5. Wrap the bonito flakes and kombu in the paper towel and strain. Set the cooked bonito flakes aside, they will be used for topping later.

6. Place the sauce in a container and let chill in the fridge til you’re ready to use!

7. Now, youre ready to assemble. in your favorite bowl - add in steamed rice, place the soft tofu on top and spread out.

8. Add the natto on top of the tofu, your pickled veggies, pieces of umeboshi, green onion, cooked bonito flakes, and toasted sesame seeds. In the middle make a little divot to place the egg yolk. Crack the egg and separate the egg yolk from the whites and pour in the middle.

9. Top it all off with the shirasu, nori, and the dashi sauce! ENJOY!

FULL RECIPE: HERE

RECIPE CREDIT: COOKING WITH DOG