Tuesday, August 16, 2016


Earlier this summer, I read the book Japanese Women Don't Get Old or Fat: Secrets of My Mother's Toyko Kitchen by Naomi Moriyama, which, despite the ridiculous title, was a very interesting look at the day to day cooking in a Japanese home kitchen. The diet "secrets" are the usual-eat smaller portions, walk more, eat at home- but I found this book to be a very good introduction to Japanese home cooking, and it included several recipes plus lists of ingredients and cookware essentials for a Tokyo kitchen.
The Japanese diet in this book focuses on small portions, light cooking, beautiful presentation, "power breakfasts" and is based around eating fish, vegetables, soy, noodles, rice, tea, and fruit. I can get behind fish, veggies, tea and fruit-those are staples in my kitchen-but soy, rice, and noodles are not often in my pantry, since I try to maintain a mostly Whole 30ish way of eating. So I thought I'd try to convert some of the recipes in this book to Whole 30 complaint versions. 
This Japanese power breakfast is a combination of ground beef, snap peas and scrambled eggs called Iri Iri Pan Pan. By making just a couple changes (no soy sauce, no rice, no sugar) I made a version that is Whole 30 compliant AND delicious! Guys, Japanese food for breakfast is a thing and you should try it.

Iri Iri Pan Pan Power Breakfast

A (very) generous single serving or two small servings  

2 Tbsp seasme oil, divided
1/2 lb. of ground beef (see note below)
1/2 an onion, diced
2 Tbsp coconut aminos (or tamari or soy sauce if you eat soy)
12 snap peas, string removed and split (if desired)
1 Tbsp ghee (or butter)
2 eggs
Salt and pepper, to taste

In a bowl, whisk eggs with salt and pepper, set aside
Heat 1 tbsp of sesame oil in a large skillet pan over medium heat. Add the ground beef, season with salt and pepper and cook until brown. Add the onion and the coconut aminos. Cook until onion is soft, about 3 minutes. Remove meat and onions from pan. Wipe out pan and return to burner.
Add the rest of the sesame oil to pan. When the oil is hot, add the snap peas to the pan and flash cook for 1-2 minutes. Remove the peas from the pan. Return pan to the stove, add the ghee and reduce the heat to low. Add the eggs to the pan. Let eggs sit for 30 seconds, then gently stir. Repeat this process until eggs are fully cooked, about 2-3 minutes. The eggs should look like small curds. 
Place the beef, snap peas, and eggs on a plate to serve. Enjoy!

Note: I make a big batch (like, 2 lbs) of this ground beef on my meal prep Sundays and then just reheat it in the pan for this meal. A pre-made hamburger patty would also work well for a single serving of this meal.

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