Japanese Breakfast


Growing up, this was breakfast for me.  Pretty much what it looked like minus the avocados.  This is the standard Japanese breakfast, however, when I serve our guests this meal, they always express how it probably took a long time to prepare. 

I guess when I look at the pictures, it does look like a lot of work, but really it isn’t at all.  It actually takes me the same amount of time to make an ‘American’ breakfast. 

But being low-carb/keto, I prefer this style of breakfast because it is packed with so many goodies to get me through the day.

This dish would be labeled low-carb/keto approved with only has 5g carbs and 30-35g of protein.  It is packed with omegas and fats that would really benefit someone who is low-carb/keto.  I would describe this meal as a wide representation of the tastes you could except in Japanese cuisine.

You will need access to a Japanese/Asian supermarket to make exactly as illustrated.  If there is no access for you nearby, I suggest substitution as:

Japanese sausage -> bacon (no mayo needed)

salmon belly -> salmon fillet (lightly salted)

Asian pear -> strawberries

These substitutions will still keep the taste theme of a traditional Japanese breakfast.  Everything else, you should be able to pick up on Amazon.

Now, let’s get started!

Prepping Time 5M

Cook Time 5M

Total Time 10M

Net Carb/Serv 5g

Servings 1

Ingredients

  • 1 Cup Water
  • 1/2 Cup Bonito Flakes
  • 1 Salmon Belly (you can substitute with Salmon Fillet)
  • 1/4 Cup Tofu
  • 1 tbsp Miso
  • 1 Japanese Sausage
  • 1 Stick Green Onion
  • 1/4 Asian Pear (optional)
  • 8-10 Cubes of Sharp Cheese (we used Dubliner)
  • 1 Avocado
  • Drizzle of Soy Sauce
  • Squeeze of Kewpie Mayo

Directions

1) Gather all the ingredients.

2) In stove top pot, add 1 cup of water and add strainer inside stove top pot.  Add Bonito Flakes and bring to boil.  Once boiling, reduce to simmer.

3) In the meantime, wrap toaster over tray in aluminum foil and lightly coat with spray oil.  Place salmon belly inside and cook for 7 minutes at 425F.

4) Cut Tofu into small cubes.  An easy way to do this cut into thin sheets, then place down and make vertical cuts.  Rotate cutting board 90 degrees and make another set of vertical cuts.

5) Cut green onions into thin slices.  Put aside.

6) Cut Japanese sausage in half and then make 2 cuts on the long side half way through to form ‘legs’.

7) Cut Asian pears into cubes and plate.

8) Cut 8-10 cubes of sharp cheese (cut as many cheese cubes as Asian pear cubes you may have).  Place cheese cubes on top of Asian pears.

9) Cut avocado and plate.  Sprinkle lightly with salt and lightly drizzle Soy Sauce.

10) Take out strainer from ‘dashi’ in step 3) and discard Bonito Flakes.  Add Tofu.  Place Miso in a strainer and use a chopstick to dissolve Miso into soup.  FYI – do not boil the Miso.  It will lose the ‘umami’ and get very condensed.

11) Heat fry pan on medium high and cook sausage until the legs start to expand out.  Should take around 2-3 minutes.  While cooking sausage, get a plate and place 2 generous drops of mayo on each side.

12) After sausage is cooked, place on top of Kewpie Mayo.

13) Take salmon out and plate.

14) Serve miso soup with a ladle and add green onions.

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More Recipes

Japanese Breakfast

The BEST idea for Asian Low-Carb/Keto Japanese Breakfast that is healthy and full of flavor. Net Carb / Serving 5g. Step by step directions with pictures makes this recipe so quick and easy.
5 from 2 votes
Course: Breakfast
Cuisine: Japanese
Keyword: asianfusionbreakfast, japanesebreakfast, ketobreakfast, lowcarbbreakfast
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
Print Recipe

Ingredients

  • 1 Cup Water
  • 1/2 Cup Bonito Flakes
  • 1/4 lb Salmon Belly
  • 1/4 Cup Tofu
  • 1 tbsp Miso
  • 1 Piece Japanese Sausage
  • 1 Stalk Green Onion
  • 1/4 Whole Asian Pear optional
  • 8-10 Cubes Sharp Cheese
  • 1 Whole Avocado
  • 1 tsp Soy Sauce
  • 1 tbsp Kewpie Mayo

Instructions

  • Gather all the ingredients.
  • In stove top pot, add 1 cup of water and add strainer inside stove top pot. Add bonito flakes and bring to boil. Once boiling, reduce to simmer.
  • In the meantime, wrap toaster over tray in aluminum foil and lightly coat with spray oil. Place salmon belly inside and cook for 7 minutes at 425F.
  • Cut tofu into small cubes. An easy way to do this cut into thin sheets, then place down and make vertical cuts. Rotate cutting board 90 degrees and make another set of vertical cuts.
  • Cut green onions into thin slices. Put aside.
  • Cut Japanese sausage in half and then make 2 cuts on the long side half way through to form 'legs'.
  • Cut Asian pears into cubes and plate.
  • Cut 8-10 cubes of sharp cheese (cut as many cheese cubes as Asian pear cubes you may have). Place cheese cubes on top of Asian pears.
  • Cut avocado and plate. Sprinkle lightly with salt and lightly drizzle soy sauce.
  • Take out strainer from 'dashi' in step 3) and discard bonito flakes. Add tofu. Place miso in a strainer and use a chopstick to dissolve miso into soup. FYI - do not boil the miso. It will lose the 'umami' and get very condensed.
  • Heat fry pan on medium high and cook sausage until the legs start to expand out. Should take around 2-3 minutes. While cooking sausage, get a plate and place 2 generous drops of mayo on each side.
  • After sausage is cooked, place on top of Kewpie mayo.
  • Take salmon out and plate.
  • Serve miso soup with a ladle and add green onions.

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