One Pan Japanese Breakfast

Japanese breakfast is often built on the philosophy of Ichiju-sansai — one soup and three simple dishes.　It’s a beautifully balanced way of eating that nourishes both body and mind: gentle on digestion, rich in variety, and designed to help you feel grounded and energized for the day.

Today’s one-pan Japanese breakfast is inspired by this tradition, bringing the essence of Ichiju-sansai into a quick, modern format.

If you’d like to explore Ichiju-sansai more deeply — how it works, why it supports gut health, and how to start incorporating it into your daily life — you can read my full guide here.

---

<One Pan Japanese Breakfast/ ワンパン和朝食>

<Yield> 1 serving

<Prep time> 15 minutes

<Cook time> 15 minutes

1. Steamed Miso Salmon

↑Imari Renji Rectangular Plate

<Ingredients>

- Salmon filets: 2 pieces (300g)

-Spinach or Napa cabbage or Onion: 2 cups (200g) in total

- Mushrooms of your choice: 2 pieces (e.g., shiitake, cremini)

Sauce (A):

- Miso paste: 1 tbsp

- Soy sauce : 2 tsp

- Mirin (sweet rice wine): 1 ½ tbsp

- Sesame seeds: ½ tbsp

- Sesame oil: ½ tbsp

★Find Japanese ingredients here.

<Instructions>

1. Thinly slice onion and mushrooms. Chop your choice of vegetables into small pieces. Place them on a sheet of parchment paper, followed by the salmon.

2. In a small bowl, mix the sauce ingredients (A) and spread over the salmon.

3. Wrap the parchment paper around the salmon and vegetables.

4. Cook in a covered pan with a small amount of water( about ⅔ cup) over

medium heat for about 10-15 minutes, or until the salmon is cooked through.

5. Add yuzu peel on top before serving if desired.

2. Chunky Kabocha and Egg Salad

↑Copper Crystal Eggplant Dish

<Ingredients>

- Kabocha squash or sweet potato: 1 cup, diced (100g)

- Egg: 1

Sauce (A)

- Grainy mustard: 1 tsp

- Mayonnaise: 1 tbsp

- Salt and pepper: a pinch

Optional garnish: Chopped nuts of your choice

<Instructions>

1. Place diced kabocha on parchment paper and wrap it up.

2. Place the egg directly in the pan next to the pumpkin.

3. Cook for about 10-15 minutes or until the pumpkin is tender and the egg is hard-boiled.

4. Mix pumpkin and egg with sauces in (A). Garnish with nuts if desired.

3 Simple Soup

↑Minoyaki Rice Bowl

<Ingredients>

- Spinach: 1/3 cup

- Tofu: 4cm/ 2 inch square

- Dried wakame seaweed: 1 tsp

- Your choice of soup stock powder : ½ tsp-/1 tsp

- Water ⅔ cup

<Instructions>

1. Place all ingredients into a heat-resistant cup (make sure it's suitable for heating).  

2. Transfer everything to a pan and steam it for 10-15mins.

<Miwa’s tips>

- Use a large pan with a lid. Add about 2/3-1 cup of water to the pan, bring it to a simmer, and place the wrapped items in the pan.

- Steam on medium heat for about 10 minutes, checking halfway to ensure the ingredients are cooking evenly.

-A bowl of rice is not included in this recipe, so please prepare it separately.If you’re looking for a Japanese breakfast tableware set, click here!

<MIWA’s recommendations♡>

- MIWA's E-cookbooks are available！ I hope this will be helpful and enjoyable in your kitchen^^

-(NEW) MIWA's Tableware is NOW live!

Enhance Your Culinary Experience with MIWA's Tableware!

• Miwa's Favorite Picks: Perfect for starting your Japanese food journey at home.

• Ideal for Celebrations and Gifts: Beautiful designs that make any occasion special.

• Enlighten Your Table: Add elegance and tradition to your dining experience.