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
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Open the appInstructions
Step 1
Pat salmon fillets dry. Season both sides with salt and pepper.
Step 2
Bring dashi to a bare simmer in a small pot. Whisk miso in a small bowl with 2 tbsp warm dashi until smooth.
Step 3
Heat oil in a large skillet over medium-high until it shimmers, ~90 seconds.
Step 4
Place salmon skin-side up in the skillet. Sear 4 minutes without moving until skin crisps.
Step 5
Flip salmon and cook 2 more minutes. Flesh should flake easily; center can still be barely opaque.
Step 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.
Step 7
Pour miso slurry into the simmering dashi. Stir gently until no lumps remain. Remove from heat immediately.
Step 8
Divide rice between two bowls. Top each with a grilled salmon fillet and a soft-set egg.
Step 9
Pour miso soup into small side bowls. Garnish rice bowls with nori strips and scallion.
Step 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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