A balanced and comforting morning meal, featuring steamed rice, miso soup, grilled salmon, sweet and savory rolled omelet, and crunchy pickles.
Ingredients
- 300 g Japanese short-grain rice
- 360 ml Water (for the rice)
- 4 pieces Salmon fillets
- to taste Fine salt
- 6 pieces Eggs
- 3 tbsp Japanese soy sauce
- 2 tbsp Mirin
- 2 tsp Granulated sugar
- 1 tbsp Vegetable oil
- 4 tbsp White miso paste
- 2 tsp Dashi powder
- 1 l Water (for the soup)
- 200 g Silken tofu
- 8 g Dried wakame
- 2 bunches Scallion
- 1 piece Cucumber
- 2 tbsp Rice vinegar
Method
- Rinse the Japanese rice thoroughly under cold water until the water runs clear. Cook it in a saucepan or rice cooker with the corresponding amount of water until fully absorbed, and let it steam, covered.
- Thinly slice the cucumber into rounds. Sprinkle with salt, mix, then add the rice vinegar and sugar. Chill in the refrigerator to develop the crunch.
- Prepare the dashi broth by bringing the water to a simmer and dissolving the powder in it. Add the wakame and the diced tofu. Let infuse for a few minutes.
- Take a ladle of the hot broth, dissolve the miso paste in it, then pour it back into the saucepan. Add the sliced scallion and turn off the heat immediately to preserve the flavors.
- Lightly salt the salmon fillets. Grill them skin-side up under the broiler or in a skillet until the skin is crispy and the flesh is opaque in the center.
- Whisk the eggs with the soy sauce, mirin, and sugar. Oil a skillet, pour in a thin layer of egg, roll it up, push it to the side, pour in another layer, attach it to the existing roll, and repeat the process until the egg mixture is gone.
- Serve the rice in one bowl and the miso soup in another. Arrange the salmon, the sliced omelet, and the pickles on separate plates or small bowls to respect the traditional layout.
Nutrition
Per serving
- Energy
- 558.1 kcal
- Protein
- 24.76 g
- Carbohydrate
- 70.73 g
- Fat
- 17.19 g
- Fibre
- 2.81 g
- Calcium
- 38.47 mg
- Iron
- 0.89 mg
- Magnesium
- 67.06 mg
