Japanese Breakfast with Grilled Salmon & Egg
A traditional Japanese breakfast featuring grilled salmon fillet, a soft-set egg, steamed rice, and miso soup. This elegant morning meal balances protein, umami, and comforting warmth in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 fillets (5 oz each) salmon fillets, skin-on
- 2 whole large eggs
- 1.5 cups short-grain white rice, cooked
- 2 cups dashi stock (kombu + bonito, or instant)
- 2 tbsp white miso paste
- ½ sheet nori seaweed, cut into strips
- 1 stalk scallion, thinly sliced
- 2 tbsp salmon roe (ikura), optional
- ½ tsp salt
- 1 tbsp olive oil
- ¼ tsp black pepper
Instructions
- 1
Pat salmon fillets dry. Season both sides with salt and pepper.
- 2
Bring dashi to a bare simmer in a small pot. Whisk miso in a small bowl with 2 tbsp warm dashi until smooth.
- 3
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
- 4
Place salmon skin-side up in the skillet. Sear 4 minutes without moving until skin crisps.
- 5
Flip salmon and cook 2 more minutes. Flesh should flake easily; center can still be barely opaque.
- 6
Remove salmon to a plate. In the same skillet, crack both eggs. Cook over medium heat until whites set but yolks jiggle, ~3 minutes.
- 7
Pour miso slurry into the simmering dashi. Stir gently until no lumps remain. Remove from heat immediately.
- 8
Divide rice between two bowls. Top each with a grilled salmon fillet and a soft-set egg.
- 9
Pour miso soup into small side bowls. Garnish rice bowls with nori strips and scallion.
- 10
Add salmon roe to rice if desired. Serve immediately while soup is hot.
Tools you’ll need
- 12-inch stainless steel or nonstick skillet
- small saucepot
- small mixing bowl
- whisk
- two serving bowls
- two small bowls for soup
- spatula
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