Archive for category Breakfast
Experiment: Natto Toast (納豆トースト)
Natto is a very popular breakfast dish in Japan. People usually eat it with rice in the morning. However, as you know, it takes time to cook rice. What if you sleep in in the morning and you have no time to cook rice??? Well, here comes a solution – serve the natto on toasts. You just pop a piece of bread in the toaster and wait for 30 seconds or so. In the mean time, you open the package of natto, put all the packaged condiments in, and stir the natto until LOTS of strings form from the natto. When the toast is ready, you put the natto on top of the toast, and serve. Hmm… a good breakfast in less than a minute!
1 package of natto
a piece of bread
1) Put the piece of bread into a toaster.
2) Open the package of natto. Put all the condiments that come with the package in the natto.
3) Use chopsticks (or fork) to stir the natto for about 30 seconds or until you see lots of strings form.
4) Spread the natto evenly on the toast.
1) Oooooh I think I forgot to mention what natto is. Natto is fermented soy beans. It has very strong taste and smell. Even in Japan, not every one can take that strong taste of natto.
2) There are many different kinds of natto out there. Lately my favourite is the “dark vinegar with plum” flavour. I really like plum flavoured food, so I was very happy to see that there are actually plum flavoured natto!
Experiment: Cranberry Ornage Scones
I dunno why, but lately I’m into baking. One night I just suddenly wanted to make scones. I had dried cranberries at home, so I googled up “cranberry scones recipe”. I found this recipe and made it that night. It was super easy and yummy! Well so here I go again – I made it this morning for breakfast. I didn’t make the glaze nor the orange butter. I don’t like sweet stuff in general… Yeah I know, I’m weird. But just to clarify, I DO eat sweet stuff, it’s just that I don’t like to make it myself, nor I’d buy it. Ok enough talk!
2 cups all-purpose flour
7 tsp sugar
1 tbsp grated orange peel
2 tsp baking powder
1/2 tsp salt
1/4 teaspoon baking soda
1/3 cup butter (room temperature)
1 cup dried cranberries
1/4 cup orange juice
1/4 cup half-and-half cream
1 tbsp Orange pulp (optional)
1 tablespoon milk
3 tsp sugar
1) In a large bowl, combine the flour, 7 teaspoons sugar, orange peel, baking powder, salt and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside.
2) In a small bowl, combine the cranberries, orange juice, cream, egg and orange pulp (optional). Mix well. Add to flour mixture and stir until a soft dough forms.
3) On a floured surface, gently knead 6-8 times. You can either scoop the dough out to make small scones, or pat the dough into an 8-in. circle. Cut into 8 wedges.
4) Put the scones on an ungreased baking sheet. Brush with milk; sprinkle with sugar.
5) Bake at 400° for 12-15 minutes or until lightly browned. Remove to a wire rack.
1) After the orange zest, I didn’t know what to do with the orange. That’s why I took the pulp and added it into the dough. It made the scones a little bit more orangy.
2) The original recipe says it yields 10 scones. I think it’s a little bit too small to make 10, so that’s why I said cut the circle scone dough into 8. One piece is a good size for breakfast. 🙂