Japanese Breakfast Set with Grilled Fish
A complete ichiju sansai morning set featuring miso-marinated salmon, steamed rice, miso soup, and pickled cucumber - a balanced and nourishing start inspired by Japanese inn breakfasts. Plan ahead: the salmon marinates overnight.
Ingredients
- 4 (5 oz) salmon fillets, skin-on, patted dry
- 4 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake (or dry sherry)
- 2 cups Japanese short-grain rice, rinsed
- 2 1/2 cups water (for cooking rice)
- 4 cups dashi broth (packaged or from powder)
- 4 tbsp red or mixed miso paste
- 8 oz silken tofu, cubed 1/2 in
- 2 tsp dried wakame seaweed, soaked 5 min, drained
- 2 small Japanese or Persian cucumber, thinly sliced
- 2 tbsp rice vinegar
- 1/2 tsp salt (for pickling)
- 1 tsp sugar (for pickling)
- 4 green onion, sliced thin
Instructions
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1
The night before: whisk together 4 tbsp white miso paste, 2 tbsp mirin, and 2 tbsp sake (or dry sherry) in a shallow bowl. Coat 4 (5 oz) patted dry salmon fillets, skin-on on all sides, cover, and refrigerate overnight (or at least 4 hours).
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2
On the morning of cooking: combine 2 small thinly sliced Japanese or Persian cucumber with 2 tbsp rice vinegar, 1/2 tsp salt (for pickling), and 1 tsp sugar (for pickling). Toss to combine and let sit.
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3
Cook 2 cups rinsed Japanese short-grain rice with 2 1/2 cups water (for cooking rice) in a covered saucepan over medium-high heat. Bring to a boil, reduce to the lowest setting, cook 15 minutes, then remove from heat and let steam covered for 10 more minutes.
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4
Preheat the broiler to high. Line a baking sheet with foil. Wipe most of the marinade off the salmon with a paper towel (excess miso burns easily). Place skin-side down on the foil.
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5
Broil salmon 6-8 minutes, watching closely, until the flesh is opaque and lightly charred on the surface and the internal temperature reads 145°F (63°C). Do not flip.
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6
Make the miso soup: heat 4 cups dashi broth (packaged or from powder) in a small saucepan until just below a simmer. Whisk in 4 tbsp red or mixed miso paste (do not boil after adding miso). Add 8 oz cubed 1/2 in silken tofu and 2 tsp soaked 5 min, drained dried wakame seaweed, warm through for 2 minutes.
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7
Arrange each plate with a bowl of rice, a bowl of miso soup, a piece of broiled salmon, and the quick-pickled cucumber. Garnish soup with 4 sliced thin green onion.