Name: Traditional Japanese Breakfast
Ingredients: 3 1/2 oz short-grain rice; 2 tbsp mixed Japanese pickles, such as cucumber, daikon, cabbage; 1 tbsp instant dashi (Japanese stock) or vegetable; Stock powder; 2 1/4 cups boiling water; 2 medium-sized potatoes, peeled and chopped into small cubes; 1 tbsp white miso paste; 1 spring onion, very finely chopped; 1-inch piece of fresh ginger, finely chopped; 1 spring onion, finely chopped; 2 tbsp soy sauce; 2 5-oz fillets of salmon; 3 medium free-range eggs; 1 tsp sugar; 2 tsp soy sauce; 1 tsp bonito flakes or instant dashi powder (optional); vegetable oil for cooking

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This dish might not be to everyone's (westernized) taste on a hungover morning, and it's also a breakfast with many components—rice, grilled fish, miso soup, pickles and a Japanese-style omelette—and some relatively obscure ingredients. Having said that, this is as clean, wholesome and nutritious as breakfast gets, so if anything is going to make you feel better it may well be this. However, I advise you to steer clear of tofu with a hangover (vegetarians: you may shoot me now); I've used cubes of potato instead.

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