Eating My Skincare · Episode 12
Japanese Skincare Breakfast: Kabocha & Saba
Another breakfast with my mom, this time simmered kabocha, egg drop miso soup, and pan-fried saba. All the groceries are Japanese staples, most of what my mom always keeps stocked.
Kabocha no nimono is one of those dishes that takes patience more than skill, simmering low and slow until it's perfectly tender, but it's worth every minute.
Between the kabocha, the miso, and the mackerel, this is one of the most balanced breakfasts in the whole series.
Kabocha
Beta-carotene
Like carrots, kabocha is rich in beta-carotene, which your body converts to Vitamin A to support glow and cell turnover.
Miso + egg
Probiotics and protein
Miso supports gut health while egg brings protein your skin needs to repair and renew itself.
Saba (mackerel)
Omega-3 fatty acids
An oily fish rich in omega-3s, which help strengthen your skin barrier.
What you'll need
Kabocha no nimono
Egg drop miso soup
Saba (mackerel)
How to make it
Simmer the kabocha
Simmer dashi broth with sugar and mirin. Cut kabocha into 2 inch wedges, remove seeds, and place skin side down. Cover and simmer 7-8 minutes, then flip. Simmer another 5 minutes, add soy sauce, and simmer 7-8 more minutes until tender. Let cool 20-30 minutes.
Make the egg drop soup
Simmer dashi and add miso once warm. Whisk an egg and pour it into the soup in a circular motion. Let sit 20-25 seconds, remove from heat, and garnish with green onion.
Cook the saba
Pat saba dry, salt both sides, and pan-fry until golden.
