Rye Free Japanese Breakfast Set

Total time45 min

Prep time20 min

Cook time25 min

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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 oil or vegetable oil)

For the miso soup

2 cups dashi (kombu stock and bonito flake stock) stock or water
SHIMAYA KONBU DASHI NO MOTO Orgnisulmte Dashi Stock, 5.08 oz
Yamaki Shirodashi Versatile Dashi Base, 500 mL
See all
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 oil 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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