Japanese Grilled Salmon Breakfast

Step 1

In a small bowl, whisk together 2 tablespoons miso paste, 1 tablespoon mirin, 1 teaspoon soy sauce, and 1 tablespoon sake until smooth and combined.

Step 2

Place the salmon fillet skin-side down on a cutting board and pat the flesh side dry using a paper towel to help the glaze stick.

Step 3

Spread the miso glaze evenly over the top and sides of the salmon flesh using the back of a spoon.

Step 4

Set a cast iron skillet or grill pan over medium-high heat and wait until it shimmers and a drop of water sizzles on contact, about 2 minutes.

Step 5

Carefully lay the salmon skin-side up in the hot pan and let it cook without moving for 5 minutes until the flesh turns opaque and slightly caramelized at the edges.

Step 6

Gently flip the salmon skin-side down and cook for another 2 minutes until the skin crisps and the center feels just firm when pressed lightly.

Step 7

Transfer the salmon to a clean plate and cover loosely with aluminum foil to keep warm while you prepare the egg.

Step 8

In a small bowl, whisk together 2 eggs, 2 tablespoons dashi broth, 0.5 teaspoon sugar, and 0.25 teaspoon salt until the yolks and whites are fully combined and the mixture looks pale.

Step 9

Reduce the skillet heat to medium and pour the egg mixture into the pan, then stir gently with a rubber spatula in a figure-eight pattern for 3 minutes until soft curds form throughout.

Step 10

When the eggs look creamy but set (not wet and runny), slide them onto a small plate using the spatula.

Step 11

Divide the cooked rice between two bowls, placing a mound in the center of each.

Step 12

Place half the salmon fillet on one side of the rice in each bowl, skin-side up.

Step 13

Divide the scrambled egg in half and place a portion on the opposite side of the rice from the salmon.

Step 14

Sprinkle 1 tablespoon of sliced scallion greens over each bowl and serve immediately while the salmon and egg are still warm.