Breakfast · Japanese · 20 min
Traditional Japanese Breakfast Set (Ichiju-sansai)
- Calories
- 488
- Protein
- 17g
- Carbs
- 93g
- Fat
- 6g
Ingredients
- 180 g salmon fillet
- 0.25 tsp salt
- 100 g white rice
- 150 ml water
- 150 g spinach
- 1 tsp soy sauce
- 1 tbsp sliced almonds
- 1 tbsp white miso paste
- 1 cup dashi stock
- 1 each scallion
Method
- 01Rinse dry white rice under cold running water until the runoff is clear. Combine with water in a small heavy pot or rice cooker, bring to a boil, then cover and simmer on low for 15 minutes. Let rest covered off heat for 5 minutes.
- 02Sprinkle salt evenly over the raw salmon fillet. Heat a non-stick skillet or grill pan over medium-high heat and sear the salmon skin-side down for 4 minutes until skin is crisp, then flip and cook for 3-4 minutes until opaque and flaking easily, reaching an internal temperature of 145°F (63°C).
- 03Blanch spinach in a pot of boiling water for 30 seconds. Transfer immediately to an ice bath, drain completely, squeeze out excess moisture, and cut into 2-inch lengths. Toss with soy sauce and top with toasted sliced almonds.
- 04In a small saucepan, bring dashi stock to a gentle simmer over medium heat. Turn off heat, whisk in white miso paste until dissolved, and add sliced scallion.
- 05Serve the meal Japanese style: steamed white rice in a bowl, grilled salmon on a side plate, spinach ohitashi in a small dish, and hot miso soup in a lidded bowl.
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