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Start a day with Chef Rika's Japanese breakfast toast! Featured recipes: (1) Tuna-Mayo and Nori Toast (2) Anko and Butter Toast (3) Julienne Vegetable Soup.
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(1) Tuna-Mayo and Nori Toast
Ingredients (Serves 2)
- 4 slices of bread (preferably 1.5 cm slices of shokupan)
- 2 cans tuna (in oil, drained)
- 1 tbsp Japanese-style mayonnaise
- 2 sheets nori
- Shredded cheese, as needed
- 1/2 tsp wasabi paste
Directions
1. Lightly dampen both sides of the bread with water, then spread wasabi paste on one side of each.
2. Mix the canned tuna and mayonnaise. Spread the tuna and mayonnaise on one slice, and mayonnaise only on the other slice.
3. On the slice that has the tuna-mayo spread, tear the nori into pieces and sprinkle shredded cheese on top of the nori. Then put together both slices.
4. Heat a frying pan and cook the sandwiches. Put the lid of the pan on top and press to bake until golden brown on both sides.
5. Finally, cut in half and serve while hot!
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(2) Anko and Butter Toast
Ingredients (Serves 2)
- 2 slices of bread (preferably 3 cm slices of shokupan)
- Butter, as needed
- Anko, as needed
Directions
1. Toast the bread.
2. Cut in half, top with generous amount of butter and sweet red bean anko paste.
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(3) Julienne Vegetable Soup
Ingredients (Serves 4)
- 1/4 carrot
- 1/4 naganegi long onion
- 1/2 green bell pepper
- 100 g cabbage
- 1 tbsp granulated dashi
- Soy sauce and salt, to taste
- A dash of olive oil
- Mitsuba
Directions
1. Cut the vegetables into strips.
2. In a pot, bring water to a boil, add the granulated dashi, soy sauce and salt.
3. Add the vegetables to the soup and bring to a simmer, then add the olive oil.
4. Serve in bowls and garnish with mitsuba.
