JAPANESE BREAKFAST FOR A WEEK/ How I eat for a healthy gut/ simple 5 recipes!
For more great Instant Pot recipes, please visit InstantPotEasy.com
Let me show you 5 Japanese breakfast ideas for a week! Nothing is hard to make. All we need is a bit of prep and creativity^^ My …
a bit of Sakura included in this video^^ Spring is here in Japan! How about your place? For more breakfast ideas, please watch this playlist^^ https://youtube.com/playlist?list=PLd2bpmPI5YufvvAbtv5I66_dlttntziJF
Hi Miwa, I just discovered your videos! I watch a lot of NHK World, series like Trails of Oishii Tokyo, and just like NHK videos, your videos are of such a high quality and packed with interesting content. Keep up the good work! Cheers from Normandie, France
I'm looking forward to making the miso ball recipe! As I am a household of one person, this will be very helpful! Thank you!
I'd be more interested in how you would make you own tempeh! i love tempeh, but i can only find the 'smoked' versions in supermarkets here, and i'd prefer the natural one :((
look really good and healthy 🥰 I am your new friend 💐🙏
I lived in Germany for three years and miss the brown bread too. Especially the hardy kind with seeds and nuts were so good.
Darun
Thanks for such a great video, Miwa! I would love it if you made natto sometime. I've been dying to try but can't find it anywhere to buy here in Florida, USA
I love buying the black bread that they have at the inside the mall, at the cheesecake factory their food is yummy but never enough room for the dessert and delicious cheesecake
I didn't know my dearest lady that you can eat tofu in the raw whooooooaaaass😲😲
Must try these recipes, thank you! Sounds like you enjoyed pumpernickel bread.
It all looks so satisfying, as well as being ultra nutritious! 🍛🍜 The best recipes are always linked to the best memories
Hi Miwa-San….your videos are always so packed with information and at the same time very soothing to watch. Almost every dish is connected to some kind of memory like your Great Grandma. I find the same too. Many dishes I make are from my Grandma or my Mom. And I add ingredients or subtract to suit my taste. I enjoy bread too. I like the ones that are dense with grains and seeds. In fact I’m going out to buy a sunflower / flax loaf this morning. I would be very interested in a video where you make natto. Take care 😊🇨🇦
Konichiwa Miwa 🙂
How are you today? Firstly sorry for your loss.
Second the recipes were very satisfying and inspiring.
I would like to see a video with mackerel fish ideas fried, steamed, soupy, Its a good source of omega 3 and much more affordable than other fish, please also make a video with fruit ideas like fruit sandwiches, vegan options, and how you like them, what types of fruits you all enjoy and how do you incorporate them in meals 🙂
I am learning lots from you so those are great ideas as always.
Another question I have is do you all use olives at all and if so in what way?
In Bulgaria we have Olive Rice kind of your beans and rice but we use olives. So I am curious to see what dishes do you or you might be using those in 🙂
Sending a smile <3 from Oklahoma!!!
Nat
Here’s the link to his channel:
https://youtu.be/6OmME9lZtwo
Hello Miwa.
The bread you are describing is probably called whole wheat. It is very easy to make at home and requires only 6 simple ingredients for a perfect result every time.
1) Clean , pure drinking water. Your country is known for its remarkably good water. For this recipe, you will need 500-600 ml. The water should be room temperature.
2) A jar of instant yeast. It may be called Bread Machine yeast or Quick yeast.
The package or jar will tell you about warm water and activating the yeast. But it isn’t necessary. You will need 1-2 teaspoons of the dry instant yeast.
3) Salt. About 1 teaspoon for a small batch of 5 daily loaves.
4) Oil. I use Olive Oil, but almost any vegetable oil will do. It should preferably not have a strong flavor, like Sesame Oil. You will only need 1 Tablespoon for this recipe.
5) 1 1/2 cups of whole wheat flour. If you can’t find it locally, you can get it from Amazon easily. A 5 lb. Bag will last you a while.
6) 2 cups of either white bread flour or what is called All Purpose Flour.
Place all the dry ingredients (both types of flour, salt and Instant yeast in a large, deep bowl. Mix the dry ingredients with the handle of a wooden spoon until all dry ingredients are mixed thoroughly.
For a special treat, you can also add 1/2 cup of instant oatmeal. Or you can substitute steel cut oats instead of instant oatmeal. They both will work.
Then add the oil and the water. Mix well with the handle of the wooden spoon until all the water is absorbed by the flour. This may take a few minutes but just keep stirring with the handle being careful not to leave any flour dry.
It should all become a dough ball.
Cover the top of the bowl with plastic cling wrap. You can use just a towel, but I have found the cling wrap helps to keep the dough moist while rising. You can set this covered bowl aside for between 4 and 8 hours.
It should approximately double in size.
At this point you are going to require 5 small metal bread pans. They should be about 12.5 cm X 7.5 cm X 7.5 cm in dimension.
You will also require some kind of rolling pin for your dough. A wooden, 2.5-5 cm dowel, approximately 50 cm long is perfect and inexpensive.
You should either spray each of them lightly with Olive Oil spray or lightly wipe the inside of each pan with the oil. You can use a paper towel to avoid using your fingers.
When the dough has doubled in size, lightly dust your counter top with some of your extra, bread or All Purpose flour.
Uncover your bowl and turn the dough out onto the flour dusted area of your countertop. Lightly dust the top of your dough, and then, using a butter knife or spatula or even a wooden ruler, divide the dough into 4 or 5 approximately equal pieces . This will depend on the size of your bread pans.
Set 3 or 4 pieces aside and roll the first piece of dough into a rectangle approximately 20 cm square. The dough will be approximately 1.25 cm thick. It’s not exact, so please don’t worry about these measurements. I am just trying to give you an idea of how it should appear to you.
Take the 2 corners of the square that are farthest from you and fold them on top of the dough to cover about 2/3 of the dough square. You will have 1/3 of the dough remaining a single thickness.
Now grasp the 2 bottom corners of the dough and fold it over the double layer of dough.
Now press with your thumb along the seam of triple layered dough, sealing the dough seam.
Then take the right end of the dough and fold it over, on top of the triple layer dough log that you made so that the right end covers 2/3 of the log.
Next, take the left end of the dough log and fold it on top of the the doubled over layer.
This whole process is called laminating the dough. It helps to give the dough structure so that it will rise correctly.
Pick the whole piece of dough up and turn it over. Then, cupping your hands around the dough, shape the form of the dough into approximately the shape of your pan.
Pick the whole piece of dough up and place it in one of your already oiled pans.
Repeat this whole process with your remaining 3 or 4 pieces of dough.
Now place the pans next to each other and cover them all with a clean, dry cloth towel. This is called the second rise or proof rise.
Preheat your oven to 204 Celsius on bake setting. Not broil. This second rise should take about 1 hour or until the dough doubles in size and fills the bread pan.
When the dough is ready, place a pan of hot water on the bottom rack of your oven and the 4 or 5 pans of dough that have doubled in size or filled the bread pans on the top rack and close the oven door.
Let this bake undisturbed for 24-26 minutes. Take a look and see if the appearance of the crust looks dark enough for you or still needs a little time. If you would like it a little darker, close the door and give it 2 or 3 more minutes and look again.
When the color looks good to you, use your oven mitts and remove the first pan. Turn the pan over and the finished loaf of bread should drop right into your other oven mitt.
Place the loaf, top up, on a wire rack to cool. Do the same for the remaining loaves of bread. They should cool for at least an hour or two before bagging them. Overnight is also fine.
This is the bread you remember from your time in Germany. Cut a slice and try it with sweet butter or orange preserves or honey.
Each time you try this, you will get more comfortable and at ease with the dough and will see your results improve.
If you would like to watch an excellent YouTube channel that demonstrates this entire process in detail, please take a look at: Artisan Bread with Steve.
That is where I learned this and it works every time. He is the best and will demonstrate many different varieties of bread that you might want to try.
Happy bread baking, Miwa!
Looks delicious my friend
I mostly try to eat a wholewhat seeded bread which looks a bit like the one you see in this video (which has a recipe):
https://www.youtube.com/watch?v=xSWB9lNt5UE
Team crusty bread!!! I prefer sprouted multigrain bread. Sprouted means easier to digest and you get more nutrients. The bread you spoke about in Germany sounds like pumpernickel.
Oh I wanted to tell you the dashi stock bags are great! It added so much flavor to my miso soup. Also I love the rolled omelet and even bought a square Japanese pan!
I appreciate your videos very much because Japanese style breakfast is my favourite, and I like to eat healthy (vegetarian) food! Thank you so much!
❤️❤️❤️❤️😍😍❤️❤️❤️❤️… love realistic cooking …ty
I tried natto a few months ago…hmm, I think I will try it the way you prep natto. My husband complains that natto is strange, but I am trying to convince him that fermented is the way to go for us. 🙏
Miwa!!! Thank you so so much for all these recipes I just got your meal prep book and it’s fab, you break everything down so well it’s very easy to understand. ❤️
The chunky soup idea is a very good addition at the end: A great way to make vegetables more digestable and the eating process easier as well. My stomach needs looking after first thing in the morning. I also plan to make smoothies with 50% veg to fruit and other ingredients (coconut milk, yogurt, soaked almonds etc) and avocado/banana.
Miso soup is a staple for breakfast: Easy to make, warming, fermented goodness and easy to add various additional ingredients. As said ate Korean rice/egg/green onion recently and I just bought some more kimchi too.
That looks healthy and delicious but the bread is not toasted so it's not toasted bread it's just a solid ordinary plain Jane bread there's a difference my dear 😧😂😂😂🥴🥴🤦
I love miso soup and so do both of my daughters! My baby loves anything with miso. Her favorite lunch is soba noodles with any kind of vegetables in either miso broth or miso paste mixed with a little butter. Your recipes have given me so much inspiration for how to bring more delicious veggies into my family's diet.
Hi Miwa, I enjoy your videos. I love Japanese cuisine and traditions. I even watch classic Japanese cinema with subtitles. I hope I can visit Japan soon. Cross fingers
Konnichiwa Miwa-san! Greetings from Orange County, California. Thank you for sharing so many wonderful breakfast options. I love that so many are vegan. Looking forward to trying them all! I appreciate all your efforts into producing high quality videos. I love how you always keep it “real”! Your boys are growing up so fast. In a “blink of an eye” as they say. I love how you continue to introduce healthy eating options to them. So cute how they’re learning English language. Good luck to your older son as he enters elementary school. Were you affected at all by the recent earthquake? I heard that parts of Japan are experiencing another rise in Covid cases. Ugh. Take care and stay safe. 💗
Those Miso balls are genius!
From what I've learned watching your videos, I now make veggie miso for breakfast weekly. Very satisfying!
Wow Miwa さん! The quality of this video is really good. I can feel the care you take. I wanted to tell you how important you are to me. You have introduced me to such a wholesome way of cooking that has really changed my life. I even wrote my college essay about you. Your videos have helped me work through so much. You are amazing!!! ありがとうございました
Sorry I'm late. My husband's grandfather passed away so we had to go to the service. Thank you so much for taking my mind of things now; even looking forward to the video more then normally. I do the same looking at different colours in the meal hahaha You would love the breads here Miwa-san (and the chocolate as well hahaha). My husband has exactly the bread you discribed every day.
Another good carrot idea. I always have carrots in my fridge, it a traditional staple here in winter. Recently I've been making quick carrot kimchi with it, but this looks good as well. I have so much kiri boshi daikon I made over the winter. If you ever have time I can recommend drying it yourself; it tastes so much better then teh storebought ones and so easy to make with the peel of the daikon. Have you ever made nori no tsukudani yourself? I've seen recipes but I wonder if they are any good.
I wish your oldest one a great first year at elementary school! My daughter loves learning small phrases and words in English and Japanese. She can say itadakimasu very well now, the goshosama deshita is a bit more difficult. In Dutch we say "eet smakelijk" before the meal (just a fun fact).
As a German, I very much appreciate your praise of our bread <3 I myself have a wholegrain rye bread with sunflower seeds in my kitchen 😀 I don't even consider white toast bread
Me: listening to Miwa-san talking about eating mindfully
also me: gobbling down my kebap glued to the video
👍
I love ur thought process coming up with combinations, very inspiring!!
Hi Miwa! Great video as always ! In which country would like to live if you ever leave Japan ?