My Go-To Japanese Breakfast: Addictive Umami Cucumber, Tuna Mayo Onigiri & Miso Soup

Steps

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1. 1
   Prepare the vegetables for the miso soup: dice the onion (50g), carrot (30g), and potato (50g) separately.
   ▶ ≈0:19
2. 2
   Slice the wiener (sausage) into bite-sized pieces.
   ▶ ≈0:50
3. 3
   Add all the diced vegetables and sausage to a pot with 200ml of water. Bring to a boil over medium heat.
   ▶ ≈1:13
4. 4
   Prepare the umami cucumber: slice the cucumber into thin slices and place in a bowl.
   ▶ ≈1:37
5. 5
   Add a pinch of salt and a pinch of sugar, mix well, and let sit for 3 minutes to drain the cucumber.
   ▶ ≈1:52
6. 6
   Pat the cucumber dry with paper towels to remove excess moisture.
   ▶ ≈2:08
7. 7
   Add a dash of salt, a dash of ajinomoto, 1 teaspoon of sesame oil, and 1 teaspoon of white sesame seeds. Mix well and refrigerate for 2 minutes.
   ▶ ≈2:14
8. 8
   Prepare the tuna mayo filling: combine the drained canned tuna (25g) with a dash of salt, a dash of pepper, a dash of ajinomoto, 1/4 teaspoon of soy sauce, 1/4 teaspoon of sugar, and 1 tablespoon of mayonnaise. Mix well.
   ▶ ≈2:46
9. 9
   Take 200g of cooked rice and gently shape it into a rice ball using your hands.
   ▶ ≈3:20
10. 10
    Place the tuna mayo filling in the center of the rice ball and enclose it with rice.
    ▶ ≈3:52
11. 11
    If using, lightly toast the nori seaweed sheet over heat and cut it to size for wrapping around the onigiri.
    ▶ ≈3:52
12. 12
    Finish the miso soup: once the broth is boiling, add 1 tablespoon of miso. If using miso without dashi, add 1/2 teaspoon of dashi powder. Stir and serve.
    ▶ ≈4:05