Soy-Free Traditional Japanese Breakfast

Start your morning with a delicious and balanced *Soy-Free Traditional Japanese Breakfast*, a nourishing twist on a classic meal that's completely free of soy-based ingredients. This thoughtfully curated recipe features fluffy Japanese short-grain rice paired with perfectly grilled, salt-seasoned fish like salmon or mackerel for a protein-rich start to the day. A comforting bowl of soy-free, kombu-based dashi soup brimming with tender daikon radish, carrot, and shiitake mushrooms adds warmth and depth to the meal. Complemented by tart, umami-rich pickled vegetables and crispy sheets of nori, this breakfast is as wholesome as it is flavorful. With a prep time of just 15 minutes, this soy-free interpretation of a traditional Japanese morning spread is ideal for anyone seeking a savory, healthful, and allergen-friendly way to begin the day. Perfect for those embracing mindful eating, this recipe highlights authentic Japanese flavors without compromise.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 cup Japanese short-grain rice
• 1.25 cups Cold water
• 2 pieces Skin-on fillets of fish (e.g., salmon or mackerel)
• 1 teaspoon Sea salt
• 4 cups Dashi stock (kombu-only, soy-free)
• 1 small Daikon radish
• 1 small Carrot
• 3 pieces Shiitake mushrooms
• 0.5 teaspoon Salt
• 4 pieces Pickled vegetables (e.g., umeboshi or tsukemono)
• 2 sheets Nori (seaweed sheets)

Directions

Step 1

1. Rinse the Japanese short-grain rice under cold running water until the water runs clear. Drain the rice and soak it in 1.25 cups of water for 30 minutes, then cook using a rice cooker or on the stovetop over low heat until tender.

Step 2

2. While the rice is cooking, prepare the fish. Pat the fish fillets dry with paper towels. Sprinkle both sides of each fillet with a pinch of sea salt. Set the fish aside to rest for 10 minutes.

Step 3

3. Preheat a grill or grill pan over medium heat. Lightly oil the surface to prevent sticking. Grill the fish fillets skin-side down for 3-4 minutes, then flip and cook the other side until the fish is golden brown and cooked through.

Step 4

4. For the soup, peel and thinly slice the daikon radish and carrot. Remove the stems from the shiitake mushrooms and slice the caps. Heat the dashi stock in a saucepan over medium heat, then add the vegetables. Simmer for 10 minutes, or until the vegetables are tender. Season the soup with 0.5 teaspoons of salt, adjusting to taste.

Step 5

5. To serve, divide the steamed rice into two bowls. Plate the grilled fish alongside the rice, and place a portion of pickled vegetables on each plate. Ladle the soup into individual bowls. Serve each portion with a sheet of nori for wrapping or topping the rice during the meal.

Step 6

6. Enjoy this balanced, savory, and warming soy-free Japanese breakfast!

Nutrition Facts

Serving size	(1961.2g)

Amount per serving	% Daily Value*
Calories	801.9

Total Fat 28.9g	0%
Saturated Fat 7.0g	0%
Polyunsaturated Fat 0.6g
Cholesterol 127.6mg	0%
Sodium 7057.7mg	0%
Total Carbohydrate 80.0g	0%
Dietary Fiber 8.8g	0%
Total Sugars 8.4g
Protein 55.4g	0%

Vitamin D 908.1IU	0%
Calcium 162.2mg	0%
Iron 3.5mg	0%
Potassium 1706.4mg	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: 32.4%

Protein: 27.6%

Carbs: 39.9%