Japanese Breakfast Recipe
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Breakfast
Cuisine: Japanese
Keyword: fish, healthy, miso soup, rice, salmon
Servings: 2 servings
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Grilled salmon
- 2 pieces Shiozake grilled salted salmon
Cucumber and Kombu Tsukemono
- 1 Japanese cucumber or 2 Persian cucumbers
- 2-3 Tbsp Salted Kombu
Cook Steamed Rice in advance. Salt the salmon the night before and keep refrigerated.
For Cucumber and Kombu Tsukemono, slice cucumber thinly and diagonally. In a plastic bag, put cucumber and salted Kombu together and mix well. Leave for 15 minutes.
For grilled salmon, cook fillets in the frying pan at medium heat covered about 3-4 minutes. Remove the lid, turn over, and cook another 3 minutes until cooked through.
For Miso Soup, make Dashi first. Here, add a packet of Dashi mix in water in a pot and boil for 2 minutes. Turn down heat to low, dissolve Miso paste in soup, add spinach, and drop in eggs. Cover and cook for a couple of minutes until eggs reach the doneness you like.