The Makings of a Japanese Breakfast September 22, 2008 Food James Oseland SHARE When 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. James Oseland Together, they made Japanese-style scrambled eggs, pickled vegetables, seasonal greens, and miso soup. James Oseland 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. James Oseland 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 Cabbage James Oseland The miso soup, a staple at many Japanese meals, was augmented with soft tofu and a sprinkling of turnip greens. James Oseland Tokuko Shimbo used six chopsticks, all held together in one hand, to whisk the scrambled eggs as they cooked. James Oseland MORE TO READ RELATED Eight (Really Great) Fermented Black Bean Recipes The punchy little legumes are the salty secret to your next weeknight dinner. READ NOW RELATED Fermented Black Beans are the Savory Superpower Every Pantry Needs From classic meaty dishes to modern, plant-based fare,... RELATED 16 Meringue Recipes for When You Have an Abundance of Egg Whites And zero yolks to give.