How A Japanese Chef Makes Breakfast | Passport Kitchen | Epicurious

Chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, returns to Epicurious to make a traditional Japanese breakfast, preparing dishes that are a world away from what a Westerner might expect. Leave the waffle batter in the refrigerator - today himono, miso soup, shiraae, and pickled cucumber come together for an invigorating start to the day. Shop for products Yuji used in this demonstration: Makari Ceramics https://fave.co/3geJWvx Bamboo Bonzaru Strainer https://fave.co/3g6xa2d Daikon Grater: https://fave.co/3ED6r6J When you buy something through our affiliate links, we earn a commission. Director: Maria Paz Mendez Hodes Director of Photography: Joel Kingsbury Editors: Jared Hutchinson, Boris Khaykin Host and Chef / Owner OKONOMI // YUJI Ramen: Yuji Haraguchi Director of Culinary Production: Kelly Janke Coordinating Producer: Tommy Werner Culinary Producer: Jeannie Chen Line Producer: Jen McGinity Associate Producer: Sam Ghee Production Manager: Janine Dispensa Production Coordinator: Elizabeth Hymes Camera Operator: Will Boone Audio: Rachel Suffian Production Assistant: Rafael Vasquez Culinary Assistant: Andrea Steinberg Research Director: Ryan Harrington Culinary Researcher and Recipe Editor: Liz Tarpy Post Production Supervisor: Andrea Farr Supervising Editor: Eduardo Araujo Assistant Editor: Ben Harowitz Graphics Supervisor: Ross Rackin Graphics, Animation, VFX: Léa Kichler -- 0:00 Japanese Breakfast 0:26 Himono 1:57 Miso Soup 3:38 Shiraae 4:43 Pickled Cucumber 5:07 Plating 6:14 Tasting Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.