Japanese Breakfast with Salmon & Egg
A classic washoku breakfast: grilled salmon fillet, silky tamago (rolled egg), seasoned rice, and miso soup with seafood dashi. Authentic, nourishing, and ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 42g
Ingredients
- 200 g (2 fillets) salmon fillet, skin-on
- 3 large eggs
- 300 g (1.5 cups) cooked white rice
- 400 ml dashi stock (bonito or kombu)
- 2 tbsp white miso paste
- 100 g silken tofu
- 1 sheet nori (seaweed sheet), cut into strips
- 1 stalk scallion, chopped
- ½ tsp sugar
- 1 pinch salt and pepper to taste
- 1 tbsp olive oil
Instructions
- 1
Pat salmon fillets dry. Season both sides with salt and pepper.
- 2
Whisk eggs with 0.5 tsp sugar and a pinch of salt until combined.
- 3
Cut tofu into 1-inch cubes. Divide rice between two bowls.
- 4
Heat olive oil in a skillet over medium-high until shimmering, ~90 seconds.
- 5
Place salmon skin-side up. Sear 3 minutes without moving until skin crisps.
- 6
Flip salmon and cook 2 minutes until just cooked through. Set aside.
- 7
Wipe skillet. Pour in whisked eggs; tilt pan to spread thin, ~30 seconds.
- 8
When edges set but center is still wet, roll egg tightly using a spatula.
- 9
Slice egg roll into 1-inch pieces. Transfer to a plate.
- 10
Heat dashi in a saucepan over medium until steaming, ~3 minutes.
- 11
Whisk miso paste with 3 tbsp warm dashi until smooth, then pour back.
- 12
Add tofu cubes and scallion. Simmer 1 minute until heated through.
- 13
Top each rice bowl with salmon fillet and egg roll pieces.
- 14
Ladle miso soup into bowls alongside rice. Garnish with nori strips.
- 15
Serve hot immediately.
Tools you’ll need
- 12-inch skillet
- saucepan
- whisk
- spatula
- two bowls
- measuring spoons
- knife
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