The breakfast I made today had miso soup, grilled mackerel, takuan, natto, and rice. Most of these items can be bought in an Asian market.
Grilled mackeral
- Ingredients
- 1 whole cleaned Indian mackerel
- sea salt
- Directions
- Put 3 angled slits on each side of the mackerel.
- Salt the fish on outside and inside of the fish.
- Make sure not to put to much salt.
- Set a non stick pan on medium and put a little olive oil to coat the bottom.
- Once the oil gets hot add the fish.
- Brown each side until the meat is cooked.
- Ingredients
- 16 oz dashi stock
- Miso paste
- 1/2 cup small chunk tofu
- some wakame seaweed or nori pieces
- Directions
- Heat up the dashi stock to a boil and turn off heat.
- Add 1 tbsp miso paste
- Dissolve the miso and add more to taste.
- You do not have to add salt to this dish because the miso paste already has a slightly salty taste.
- Add a tofu and small amount of wakame seaweed
- Wakame seaweed is usually found in stores in a dried state. When you add it to any liquid it tends to expand. So make sure you do not add to much to the miso soup or you will just have only seaweed to eat.
- Serve when ready.
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