Japanese Breakfast: Sesame Cabbage, Egg & Sesame Oil Onigiri, and Daikon Miso Soup

Steps

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1. 1
   Rinse 90g of short grain rice and drain. Add 120ml water and 0.5 tsp sake to the rice, mix well, and cook.
   ▶ ≈0:00
2. 2
   Cut 80g of cabbage into bite-sized pieces. Julienne 40g of daikon radish. Slice the half piece of fried tofu into thin strips.
   ▶ ≈0:38
3. 3
   In a bowl, combine 1 tbsp sesame paste, 0.5 tbsp ground sesame seeds, 1 tsp soy sauce, 1 tsp mirin, 1 tsp sugar, a pinch of MSG, and a pinch of salt. Mix well.
   ▶ ≈1:30
4. 4
   Add the washed and drained cabbage to the sesame dressing and mix well until all the pieces are evenly coated.
   ▶ ≈2:16
5. 5
   Beat 1 egg. Heat a frying pan over medium heat, add 0.5 tsp cooking oil, then pour in the beaten egg and scramble until cooked through. Remove to a plate.
   ▶ ≈2:31
6. 6
   Once the rice has cooled slightly, add 1 tsp shio kombu, 1 tsp sesame oil, and the scrambled egg. Top with 1 tbsp toasted white sesame seeds and a pinch of salt. Mix thoroughly.
   ▶ ≈3:05
7. 7
   Shape the rice mixture into onigiri (rice balls) of your desired size and shape.
   ▶ ≈3:46
8. 8
   Add 200ml water to a pot and bring to a boil over medium heat. Add the julienned daikon and sliced fried tofu. Once boiling, reduce to low heat and simmer for 4 minutes until the daikon is tender.
   ▶ ≈4:01
9. 9
   Turn off the heat. Dissolve 1 tbsp of miso paste into the soup. If using non-dashi miso, add 0.5 tsp dashi powder as well.
   ▶ ≈4:29