Dairy-Free Traditional Japanese Breakfast

Start your day with a nourishing and authentic *Dairy-Free Traditional Japanese Breakfast*, a beautifully balanced meal that celebrates simple, wholesome ingredients and vibrant flavors. This classic spread features fluffy short-grain rice, perfectly grilled salmon brushed with soy sauce, and a comforting bowl of umami-rich miso soup made with kombu dashi, silken tofu, and wakame seaweed. Add a touch of elegance with tamagoyaki, a sweet and savory layered Japanese omelet, and round out the plate with tangy pickled vegetables like umeboshi or tsukemono for a delightful burst of flavor. Completely free of dairy and packed with protein and nutrients, this breakfast is a harmonious way to begin your day. Whether you’re seeking a taste of traditional Japanese cuisine or simply looking for a balanced, dairy-free breakfast idea, this recipe will transport your taste buds straight to Japan. Perfect for those who appreciate mindful cooking and authentic flavors!

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Short-grain white rice (or sushi rice)
• 1.25 cups Water (for rice)
• 1 fillet Boneless salmon fillet (or mackerel)
• 2 teaspoons Soy sauce
• 0.5 teaspoons Sea salt
• 2 tablespoons White miso paste
• 2 cups Dashi stock (kombu-based for dairy-free option)
• 0.5 cup Silken tofu (optional, for miso soup)
• 1 teaspoon Wakame seaweed (dried, for miso soup)
• 2 tablespoons Green onion (sliced, for garnish)
• 3 large Eggs
• 1 teaspoon Sugar
• 0.5 cup Pickled vegetables (umeboshi, tsukemono, or your choice)

Directions

Step 1

Rinse the short-grain white rice under cold water until the water runs clear. Combine 1 cup of rice with 1.25 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or simmer on the stovetop for 15–20 minutes, covered, until tender. Keep warm.

Step 2

Sprinkle the salmon fillet with sea salt and let it rest for 10 minutes. Preheat a grill or non-stick pan over medium heat. Grill the salmon for 4–5 minutes per side until cooked through and lightly browned. Brush with soy sauce in the last minute of cooking for added flavor.

Step 3

In a saucepan, bring 2 cups of kombu-based dashi stock to a gentle boil. Reduce heat to low, add 2 tablespoons of white miso paste, and stir until dissolved. Add silken tofu cubes and dried wakame seaweed. Allow the flavors to meld, heating gently for 3–5 minutes. Garnish with sliced green onions before serving.

Step 4

For the tamagoyaki, beat 3 large eggs with 1 teaspoon of sugar and a small pinch of salt. Lightly grease a rectangular tamagoyaki pan or small non-stick skillet with neutral oil. Pour a thin layer of egg mixture into the pan. Once it begins to set, roll it to one side. Add another layer of egg to the empty part of the pan, then roll again, layering until all the egg is used. Slice into bite-sized pieces.

Step 5

Plate the cooked rice, grilled salmon, warm miso soup, tamagoyaki, and a side of pickled vegetables. Serve immediately and enjoy your traditional dairy-free Japanese breakfast!

Nutrition Facts

Serving size	(1573.0g)

Amount per serving	% Daily Value*
Calories	974.9

Total Fat 39.2g	0%
Saturated Fat 10.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 652.5mg	0%
Sodium 4989.8mg	0%
Total Carbohydrate 82.1g	0%
Dietary Fiber 4.9g	0%
Total Sugars 10.2g
Protein 70.6g	0%

Vitamin D 912IU	0%
Calcium 301.5mg	0%
Iron 7.1mg	0%
Potassium 1336.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.6%

Protein: 29.3%

Carbs: 34.1%