Traditional Japanese Breakfast

Start your day with a harmonious and nourishing *Traditional Japanese Breakfast*, a beautifully balanced meal that embodies the essence of Japanese cuisine. This authentic spread features perfectly grilled salmon fillets, fluffy steamed white rice, comforting miso soup enriched with silken tofu and green onions, and a delightfully sweet and savory tamagoyaki (rolled omelet). To complete the experience, a vibrant selection of pickled vegetables adds an umami-packed tang. Prepared using simple yet time-honored techniques, this breakfast is not only wholesome but also a delight for the senses. Whether you're seeking a cultural culinary adventure or a mindful, nutrient-packed start to your morning, this recipe delivers a symphony of flavors and textures that's both satisfying and refreshingly light. Keywords: Japanese breakfast, miso soup, grilled salmon, tamagoyaki, pickled vegetables, traditional Japanese cuisine.

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces Salmon fillet
• 1 cup White rice
• 1.5 cups Water
• 2 cups Dashi stock
• 2 tablespoons Miso paste
• 0.5 cup Silken tofu
• 1 stalk Green onions
• 3 large Eggs
• 1 teaspoon Sugar
• 1 teaspoon Soy sauce
• 0.5 cup Pickled vegetables
• 1 teaspoon Salt
• 1 tablespoon Vegetable oil

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Combine the rice and 1.5 cups of water in a rice cooker or a small saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Turn off the heat and let it sit for another 10 minutes.

Step 2

Preheat a non-stick pan over medium heat and add a little vegetable oil. Season the salmon fillets lightly with salt and place them in the pan, skin side down. Cook for about 5 minutes, flip, and cook for another 3-4 minutes, or until the fish flakes easily with a fork.

Step 3

While the fish and rice are cooking, prepare the miso soup. Heat the dashi stock in a pot until simmering, then add the miso paste. Stir until the miso is fully dissolved.

Step 4

Cut the silken tofu into small cubes and thinly slice the green onions. Add the tofu to the soup and let it heat through for a couple of minutes. Remove from heat and garnish with green onions.

Step 5

Crack the eggs into a bowl, add sugar and soy sauce, and beat well. Heat a rectangular tamagoyaki pan (or a regular small non-stick pan) over medium-low heat, adding a small amount of vegetable oil.

Step 6

Pour a thin layer of egg mixture into the pan, swirling to cover the bottom. Once the egg is slightly set, roll it into a log shape toward one end of the pan. Move the rolled egg back to the starting position and add more egg mixture to the empty part of the pan.

Step 7

Repeat the process, rolling and adding more egg, until all the egg mixture is used. Let the tamagoyaki cool slightly before slicing it into pieces.

Step 8

Serve the cooked rice, grilled salmon, miso soup, tamagoyaki, and a serving of pickled vegetables on separate dishes. Enjoy your traditional Japanese breakfast.

Nutrition Facts

Serving size	(1737.5g)

Amount per serving	% Daily Value*
Calories	1476.5

Total Fat 83.1g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 22.5g
Cholesterol 744.3mg	0%
Sodium 7364.9mg	0%
Total Carbohydrate 73.0g	0%
Dietary Fiber 4.5g	0%
Total Sugars 8.1g
Protein 106.8g	0%

Vitamin D 1602.6IU	0%
Calcium 673.9mg	0%
Iron 7.4mg	0%
Potassium 1887.5mg	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: 51.0%

Protein: 29.1%

Carbs: 19.9%