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
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Open the appInstructions
Step 1
Pat salmon fillets dry. Season both sides with salt and pepper.
Step 2
Whisk eggs with 0.5 tsp sugar and a pinch of salt until combined.
Step 3
Cut tofu into 1-inch cubes. Divide rice between two bowls.
Step 4
Heat olive oil in a skillet over medium-high until shimmering, ~90 seconds.
Step 5
Place salmon skin-side up. Sear 3 minutes without moving until skin crisps.
Step 6
Flip salmon and cook 2 minutes until just cooked through. Set aside.
Step 7
Wipe skillet. Pour in whisked eggs; tilt pan to spread thin, ~30 seconds.
Step 8
When edges set but center is still wet, roll egg tightly using a spatula.
Step 9
Slice egg roll into 1-inch pieces. Transfer to a plate.
Step 10
Heat dashi in a saucepan over medium until steaming, ~3 minutes.
Step 11
Whisk miso paste with 3 tbsp warm dashi until smooth, then pour back.
Step 12
Add tofu cubes and scallion. Simmer 1 minute until heated through.
Step 13
Top each rice bowl with salmon fillet and egg roll pieces.
Step 14
Ladle miso soup into bowls alongside rice. Garnish with nori strips.
Step 15
Serve hot immediately.
Tools you’ll need
- 12-inch skillet
- saucepan
- whisk
- spatula
- two bowls
- measuring spoons
- knife
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