Mushroom Free Japanese Breakfast Set
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Learn more →Ingredients
2 servings
For the rice
- 1 cup short-grain white rice
- 1 ¼ cups water
For the salmon
- 2 salmon fillets (about 5 oz each), skin-on
- 1 tsp kosher salt
- 1 tsp neutral oil (such as canola or vegetable oil)
For the miso soup
- 2 cups dashi (kombu and bonito flake stock) or water
- 2 tbsp white miso paste
- 3 oz firm tofu, cut into ½-inch cubes
- 1 tbsp dried wakame seaweed
- 1 scallion, thinly sliced (green tops only)
For the tamagoyaki
- 3 large eggs
- 1 tbsp mirin
- 1 tsp soy sauce
- 1 tsp sugar
- 1 tsp neutral oil (such as canola or vegetable oil)
For the pickles
- ½ cup thinly sliced cucumber
- ¼ tsp kosher salt
- 1 tsp rice vinegar
- ½ tsp sesame oil
For serving
- 1 sheet nori, cut into strips (optional)
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Rinse the rice in a medium saucepan under cold water, swirling and draining 3–4 times until the water runs mostly clear. Add 1 1/4 cups fresh water, cover, and bring to a boil over medium-high heat. Reduce heat to the lowest setting and cook, covered, for 12 minutes. Remove from heat and let steam, still covered, for 10 minutes.
- 2
While the rice cooks, pat the salmon fillets dry and sprinkle both sides evenly with 1 tsp kosher salt. Let rest at room temperature for 5 minutes.
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