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Greatest plates · Main
Japanese Breakfast: Grilled Salmon, Rice & Miso Soup
A traditional Japanese-style breakfast (ichiju-issai) built around salt-grilled salmon for a serious protein hit, served with steamed short-grain rice and a warming miso soup with tofu and wakame. Simple, nourishing and easy to make at home.
Serves 4Prep 15 minCook 25 minsalmon
Containssoy · fish
Protein 26%Carbs 45%Fat 29%
About 562 kcal a serve — 37 g protein, 63 g carbs, 18 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Salt the salmon
prepPat the salmon fillets dry, dab with the sake if using, then sprinkle both sides evenly with the fine salt. Leave to sit for 10 minutes while you start the rice — this firms the flesh and seasons it through.
On the traySalmon →
10 min rest
Rinse and cook the rice
cookRinse the rice in a sieve under cold water until the water runs almost clear. Add to a saucepan with the water, bring to the boil, then cover and reduce to the lowest heat for 12 minutes. Turn off and leave covered to steam for 10 minutes.
In the saucepanRice →
12 min + 10 min rest
Grill the salmon
cookPat the salted salmon dry again. Heat your grill (or a grill pan) to medium-high. Grill the salmon skin-side down first for about 5 minutes, then turn and cook another 4-5 minutes until just cooked through and lightly charred at the edges.
Under the grillSalmon →
200°C, 10 min
Heat the dashi
cookWhile the salmon grills, bring the dashi to a gentle simmer in a separate saucepan. Add the wakame and the tofu cubes and warm through for 2 minutes — do not let it boil hard.
In the soup potMiso soup →
gentle simmer
Whisk in the miso
finishTake the pot off the heat. Put the miso paste in a ladle, add a little of the hot dashi and whisk to loosen, then stir back into the pot. Keep it just below a simmer — boiling miso dulls the flavour. Stir through the sliced spring onions.
In the soup potMiso soup →
do not boil
Serve
serveFluff the rice and divide between four bowls. Plate a salmon fillet alongside and pour the miso soup into small bowls. Serve everything together, hot.
serve hot
Cook's noteInstant dashi granules make this a genuine weekday breakfast — just dissolve in boiling water. Salmon skin left on grills up crisp and holds the fillet together.
Estimated per serve
562 kcal · 37 g protein · 63 g carbs · 18 g fatestimates, within ~10%
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