So my low-protein dinner transitioned into the extreme opposite in the morning... not only did everyone have a pot of tofu, made right at the table in bunrai nabe style, but we also had this surprisingly nice egg dish.
Where's the egg, you ask?
Well, it's on the side. There's a little negi, soup stock, and miso, and we mix the egg in using waribashi... Within a couple of minutes, the flame underneath the seashell cooks up the egg.
Hiromi's version of the egg dish also featured some dried scallops.
Fresh and creamy tofu, served with a little negi and shouyu for dipping.
Of course there's a fair assortment of tsukemono (pickled vegetables), some yamaimo, a little hijiki... a very complete, very substantial breakfast.
Our breakfast is served with a little houjicha, roasted green tea, which somehow seemed a very homey way to start the day.