Japanese Salmon Rice Bowl Breakfast

Step 1

Bring water to a boil in a small pot. Add miso to a bowl, whisk with 1/4 cup hot water until smooth.

Step 2

Pat salmon dry. Season generously with salt and black pepper on both sides.

Step 3

Lower eggs gently into boiling water. Set timer for 6 minutes for soft-boiled.

Step 4

Heat oil in a medium skillet over medium-high until it shimmers, about 90 seconds.

Step 5

Sear salmon skin-side up 3 minutes without moving until skin crisps and browns.

Step 6

Flip salmon. Cook 2 more minutes — interior should be opaque but still moist.

Step 7

Pour dashi into the miso bowl. Stir until smooth and pour into the small pot.

Step 8

Heat miso soup over medium until steaming, about 1 minute. Do not boil.

Step 9

Remove eggs with a slotted spoon. Cool 30 seconds, then gently peel and halve.

Step 10

Divide rice between two bowls. Top each with salmon, then two egg halves.

Step 11

Arrange nori strips and pickled ginger on each bowl. Serve miso soup alongside.