JAMES OSELANDTechniquesThe Makings of a Japanese BreakfastWhen author Hiroko Shimbo's mother, Tokuko Shimbo, visited New York recently, the two cooks paid the SAVEUR test kitchen a visit to demonstrate how to prepare a typical Japanese breakfast.Together, they made Japanese-style scrambled eggs, pickled vegetables, seasonal greens, and miso soup.The seasonal greens (in this case, broccoli rabe) were first cooked in dashi (fish stock) along with shoyu and sugar and then cut into bite-size pieces.The pickle was made of a mix of chopped green cabbage, thinly sliced radishes, and cucumbers and seasoned with shiso leaves. See the recipe for Pickled CabbageThe miso soup, a staple at many Japanese meals, was augmented with soft tofu and a sprinkling of turnip greens.ADVERTISEMENTADADTokuko Shimbo used six chopsticks, all held together in one hand, to whisk the scrambled eggs as they cooked.Keep Reading13 Dishes Every Traveler Should Eat in Buenos AiresBy ALLIE LAZARIt’s Not a Party Without an Epic Amount of Wisconsin CheeseBy JACQUELINE KEHOEToasted Coconut Meringue PieBy LINDA MELTONThese Indigenous Winemakers Are Making History—While Sharing Their OwnBy SOFIA PEREZChef Michael Mina Wants the World to Cook More Egyptian FoodBy JESSICA CARBONERestaurant Workers Impacted by Hurricanes Urgently Need Our HelpBy SHANE MITCHELLMake Your Next Dinner Party a KamayanBy JASMINE TING6 Sichuan Peppercorn Snacks That Pack a Tongue-Tingling PunchBy MEGAN ZHANGTingly Lamb Stir-Fry with Potatoes and Pine NutsBy LOIS GOHSee AllContinue to Next StoryADVERTISEMENTADAD