Traditional Japanese Breakfast Set

Japanese · 20 min · Fish · pescatarian, gluten-free, dairy-free, high-protein

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Ingredients

• 2 cups cooked short-grain rice
• 2 pieces salted salmon fillet
• 2 cups dashi stock
• 2 tbsp miso paste
• 150 g silken tofu
• 1 tbsp dried wakame
• 1 scallions
• 2 nori sheets

Method

1. Grill or pan-cook the salted salmon over medium heat 3-4 minutes per side until it flakes and reaches 55C.
2. Heat dashi to a gentle simmer and rehydrate wakame in it for 2 minutes.
3. Turn off the heat and whisk in miso through a small strainer so it dissolves smoothly.
4. Add cubed silken tofu and sliced scallion to the soup; do not boil.
5. Serve the rice, grilled salmon, miso soup and nori together as a set.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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