JAMES OSELAND
Techniques

The Makings of a Japanese Breakfast

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.
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 Cabbage
The miso soup, a staple at many Japanese meals, was augmented with soft tofu and a sprinkling of turnip greens.
Tokuko Shimbo used six chopsticks, all held together in one hand, to whisk the scrambled eggs as they cooked.

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