Eat Like You Live in Japan Every Morning (One Simple Prep)

Check out the Stainless Collection and my other favorite cookware from Made In by using my link - https://madein.cc/0326-danmartin Join my free weekly newsletter for more recipes and nutrition insights https://danmartin.subscribepage.io/ Recipe Guide 🍚 Mixed Grain Rice (8 small portions) Ingredients 240g Japanese short-grain white rice 120g quinoa 120g pearl barley (pressed if you can find it) Method 1. Wash Add all grains to a bowl. Wash by rubbing and scrubbing with your hand, then pour away the cloudy water. Repeat 3–4 times, until the water runs nearly clear. (Use a fine mesh sieve if you have one so the quinoa doesn’t run away.) 2. Soak Soak everything together for at least 30 minutes, then drain. 3. Add water (calculated per grain) Rice → 1:1.1 Quinoa → 1:2 Pearl barley → 1:2 Example: Rice (240g) → 264ml Quinoa (120g) → 240ml Pearl barley (120g) → 240ml 👉 Total water: ~744ml 4. Cook Bring to a boil over medium heat. Stir once, reduce to low, cover, cook 12 minutes. Turn off heat and rest 10 minutes. 5. Cool + store Fluff, then spread out to cool quickly. Portion and refrigerate or freeze. Storage & Reheating Fridge: up to 3 days Freezer: portion as needed (I freeze 3 portions together) Reheat in the microwave or steam basket 🐟 Pan-Fried Fish (2–3 portions) Ingredients 2–3 fillets salmon, mackerel, or sardines (~120–150g each) Salt Extra Virgin Olive Oil Method 1. Pat fish dry and salt lightly 2. Heat pan over medium heat 3. Add a few drops of water, if they bead and glide, it’s ready 4. Lower heat slightly, add oil 5. Place fish down and leave it 6. Once it releases naturally, flip 7. Turn off heat and let residual heat finish cooking Storage Cool and refrigerate up to 3 days Miso Soup Base (3–4 servings) Ingredients 1 small onion (or ½ large), sliced 1 small carrot (or ½ large), sliced 300–400ml water 1 tsp dashi powder Method 1. Add everything to a pot 2. Bring to a boil 3. Simmer 10 minutes until vegetables are tender 4. Cool and store in fridge 🍲 Miso Soup (Per Serving) 1. Add 1 ladle of base to a pot 2. Top with 50–100ml water 3. Add a handful of vegetables (spinach, peas, mushrooms, tofu, etc.) 4. Bring to a gentle simmer 5. Turn off heat Add miso*: 1 level tbsp per person Dissolve in a ladle, then stir in (Adjust to taste) 🥚 Eggs (Two Styles, One Pot) Jammy Eggs 1. Bring 1–1.2L water to a boil 2. Add eggs (from fridge) 3. Cook 6 min 30 sec 4. Transfer to ice bath Onsen Tamago Using the same water: 1. Turn off heat 2. Add ~150–200ml cold water (from your ice bath) This will bring the temperature down to roughly: ~80–85°C (target ~82°C) use a thermometer if you like. 3. Add 4 eggs 4. Cover and leave for 15 minutes 5. Transfer to ice bath Timing may vary slightly depending on egg size and your pan, adjust as needed. 🥬 Fermented Options (choose 1) Natto Kimchi Greek yoghurt Lacto-fermrented pickles Sauerkraut Kefir 🍽️ Build Your Breakfast Small bowl mixed grain rice Miso soup with vegetables Protein (fish, eggs, or tofu) Fermented side 🔄 Simple Variations Day 1: Salmon, onsen egg, kimchi, miso soup with spinach and peas, mixed grain rice Day 2: Boiled eggs, natto, tofu miso soup, mixed grain rice Day 3: Flaked fish in miso soup, yoghurt with berries, mixed grain rice with onsen tamago *The most common miso paste for miso soup are shiro (white) or awase (mix of red and white).