For the last half-year or so, I have been having different kind of sausages for breakfast (along with orange or vegetable juice, yoghurt, and coffee or tea depending on if it’s a work day or a day off). Before that it was cheese and crackers and before that it was bread and before that cereals. So I have these phases.
I changed my routine this morning (mostly because I forgot to buy sausages yesterday) and tried this.
"Shirasu" with extra virgin olive oil, garlic, chili, & Italian parsley on toast
It is sooooooooo goooooooood.
The recipe appeared in The Asahi Shimbun last Saturday and I thought I would try it as an appetizer and had bought a pack of lightly boiled shirasu (for the first time in my life), Italian parsley, and bread (which I do not keep at home most of the time) and it was a great decision.
I think I might have to go easier on the garlic and chili if having it for breakfast but it does make a great breakfast dish!
A blog by Ayako Mathies 
and it’s looks soooooooooooooooooo good 🙂
peace Ayako
xandi
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😀
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It really looks very oishisooo!
It might also be good with a slice of cheese under the shirasu……..
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I second that!
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What a great idea! I like the fusion aspect of it.
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I’m going to try it with mentaiko this weekend.
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[…] with steamed rice but I don’t really cook or eat rice at home so I decided to adapt that shirasu recipe from the other day and have it for breakfast this […]
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[…] Since I went out for lunch on Sunday, I wanted to take it easy in the evening including not doing big grocery shopping but trying to clean out the fridge. I had the left over canned beans from the week before and found just the right recipe in a cookbook by Yoko Arimoto (wow, I just found her on wordpress) whose recipe I have come to religiously use for my breakfast. […]
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