Description
A wholesome and balanced Japanese-style breakfast featuring rice balls, tamagoyaki, sausage, and fresh cucumber salad — simple yet satisfying!
Ingredients
- Cooked short-grain rice
- Eggs
- Seaweed (nori sheets)
- Sausages
- Cucumber
- Sesame oil
- Soy sauce
- Rice vinegar
- Salt
- Sugar
- Mirin (for tamagoyaki seasoning)
- Carrot (for garnish)
- Sesame seeds (optional)
- Chili flakes (optional)
Instructions
- Shape cooked rice into triangles or rounds, then wrap with a strip of nori to form onigiri.
- In a bowl, whisk eggs with mirin, salt, and sugar; cook thin layers in a rectangular pan and roll to create tamagoyaki. Slice neatly.
- Pan-fry sausages until browned and slightly crisp.
- Toss sliced cucumbers in sesame oil, soy sauce, and rice vinegar; garnish with sesame seeds and chili flakes.
- Optionally, blanch and slice a carrot flower for decoration.
- Arrange all components neatly on a plate for a balanced and colorful meal.
- Serve warm with green tea or miso soup.
Notes
- For a vegetarian option, substitute sausages with grilled tofu or mushrooms.
- Adjust the seasoning of tamagoyaki according to taste.
- Ensure the rice is sticky enough to hold its shape when forming onigiri.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Pan-frying, Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 200mg