Japanese breakfast with grilled salmon

Name: Japanese breakfast with grilled salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 260 g Japanese short-grain rice (Koshihikari); 320 g Salmon; 4 pinch Salt; 200 g silken tofu; 800 ml Water; 12 g kombu seaweed; 48 g miso paste; 8 g wakame seaweed; 20 g Scallion or chives; 240 g Spinach; 12 ml soy sauce; 8 g sesame seeds

Wa-chōshoku, the traditional Japanese breakfast: grilled salmon, a bowl of rice, tofu miso soup and sesame spinach.

30 min

in total

people

478

calories per serving

In one serving

27 g
Protein: 57 g
Carbs: 14 g
Fat

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Ingredients

260 g
Japanese short-grain rice (Koshihikari)
320 g
Salmon
4 pinch
Salt
200 g
silken tofu
800 ml
Water
12 g
kombu seaweed
48 g
miso paste
8 g
wakame seaweed
20 g
Scallion or chives
240 g
Spinach
12 ml
soy sauce
8 g
sesame seeds

Allergens

fishsoyglutensesame

Cook modeSee each step in large text, one at a time, with timers.

Instructions

0/5

Make the dashi: soak the kombu in the water for 10 minutes, bring to a gentle simmer, then lift it out.
Start the rice (or set the rice cooker timer the night before).
Lightly salt the salmon and grill for 4 minutes on each side.
Heat the dashi with the diced tofu and wakame, then take it off the heat, stir in the miso and add the spring onion.
Blanch the spinach for 1 minute, squeeze dry and dress with a few drops of soy sauce and sesame. Serve everything together.