If you choose an oily fish, like a type of mackerel or bluefish, I strongly suggest picking up a daikon radish and serving it grated alongside—you can buy a dedicated daikon grater, or use a ceramic grater, but the side of a box grater with outwardly protruding holes will work just fine. It is a traditional accompaniment for oily fish, and for good reason: It's delicious.
After the dashi is made, I have about 20 minutes before the rice is ready, and in that time I do all the other prep for the meal. I lay out the salmon fillets on a piece of tinfoil set in a sheet tray so that they're ready for the broiler, which I turn on so that it'll be nice and hot. Any freshly made sides I have planned will be cooked in this time, whether it's blanched spinach or a broiled eggplant like the one in these pictures.
It's also time to set the table with any of the prepared ingredients I have on hand, like natto or pickles or sheets of nori , or leftovers that seem appropriate for the occasion, like stir-fried vegetables. For the pickles, you can pick up an assortment at a Japanese grocery store, including bright-yellow takuan, or daikon pickle;kimchiAt this point, everything is ready to go.
when my family last visited japan we were so happy to see a mcdonalds where we could have sausage biscuit breakfasts. barely a line for that—the japanese all lined up for fish sandwiches. all i need for japanese breakfast is hot rice & a raw egg to mix into it, or wee sausages
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