Japanese Breakfast with Salmon & Soft Eggs
A classic Japanese breakfast featuring salty grilled salmon, silky soft-boiled eggs, steamed rice, and tangy pickled vegetables. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of water to a boil. Gently lower eggs in and cook 6.5 minutes for soft, runny yolks.
Step 2
While eggs cook, heat oil in a skillet over medium-high until it shimmers, ~60 seconds.
Step 3
Pat salmon dry. Season skin side with salt. Place skin-side down in the hot skillet.
Step 4
Sear salmon 4 minutes without moving. Skin should be golden and crispy.
Step 5
Flip salmon and cook 2 minutes more until flesh is just cooked through.
Step 6
Remove salmon from heat. Transfer eggs to an ice bath immediately using a slotted spoon.
Step 7
Divide warm rice between two bowls. Top each with a salmon fillet and a soft-boiled egg.
Step 8
Drizzle soy sauce over the top. Add pickled ginger and nori strips.
Step 9
Gently crack the soft-boiled egg and let the yolk run into the rice. Serve immediately.
Tools you’ll need
- small pot
- slotted spoon
- 12-inch nonstick or cast iron skillet
- two bowls
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