It is basic dish in Japan. Today, we cooked it sweetly.

My daughter, who is in the second year of middle school, sometimes cooks her own breakfast before school.She likes to cook breakfast using ingredients she likes. We initially created this rice bowl together to eat as dinner. It was so tasty that we decided to post the recipe.We prefer ours lightly seasoned, so adjust the amount of soy sauce to taste.I like plenty of sauce for rice bowls, so with this recipe you will make a lot. For the sauce, I recommend starting out with 100 ml dashi stock and one tablespoon each of soy sauce, sake, and mirin, then gradually adjust it to your liking. You can also use mentsuyu. It's a nice for lunch for one person. Recipe by Banshakutengoku

Cut open the omelette to reveal the tasty Japanese style fried rice

Soft, fluffy and custardy. I hope you try this easy recipe at home. I made this less sweet so that I can eat it with maple syrup. The addition of mirin and soy sauce also gives the french toast a very subtle savory oomph. Inspired by iamafoodblog.

Cookpad chef Gem made this Japanese eggroll with shiso leaves, I used fresh mild peppermint leaves from my garden, and truffle shaving zest from Sabatino. A 2 egg roll is thin, a 3 egg roll is fluffier.Using parchment paper instead of cooking oil makes the egg roll taste even lighter.And parchment paper allows me to use my round pan instead of the traditional square pan. Thank you, Gem!

Having dietary restrictions can be challenging but I sure do not miss dairy.. Of course you could add what ever you want to this to suit your tastes!! This is what I want for breakfast!! It is super yummy and satisfying!

One food I can never do without is breakfast no matter how small it is I must eat something every morning but you know that feeling when you obviously don’t have anything to do for a whole day you make your breakfast looking like you are severing a queen 👸 yea 🤗(to achieve this meal follow me let’s cook)

Warning: This recipe is highly addictive!Inspired by the idea of "breakfast bowls", I made this so I could cook it in bulk and reheat it for the week. They reheat well. It's great by itself or as a filler for meal prepping breakfast burritos.Reheat instructions:1. Place 1 serving on a plate2. Cover with a paper plate face down to trap in steam and prevent splatter3. Microwave 30 seconds4. Flatten with a fork to allow it to cook evenly5. Microwave 30 seconds6. Enjoy

This was an experiment with rakkyo pickles.I minced rakkyo pickles and rolled them in a tamagoyaki and it turned out sweet and so tasty, so I uploaded the recipe.When your tamagoyaki has a lot of filling, take your time, don't rush, and patiently form the shape.In the summer, it'll be a food safety hazard if the tamagoyaki is half-cooked, so make sure to thoroughly cook it on low heat. Recipe by Donpintan

My daughter is a pretty picky eater but she loves rice. She could eat it every day. My husband made this one day hoping it would get her to eat different things, and it totally worked. It's her favorite thing to have for breakfast. It's so easy to make but sooooo yummy!

I got the idea from a hotel breakfast I had in Sedona.I used a 8-slice loaf (you can use thin or thick slices of bread).If some cheese melts onto the outside of the egg, it creates a nice crispy cheese which is really tasty. For 2 servings. Recipe by Setsubunhijiki