JAPANESE BREAKFAST FOR BEGINNERS/ healthy & authentic Japanese cooking tutorial in English

Ingredients

• 1 cup Sushi Rice (short‑grain Japanese rice, rinsed)
• 1.25 cup Water (for rice) (cold)
• 300 g Salmon Fillet, skin‑on (sliced, preferably from fishmonger)
• 1 tablespoon Sugar (any granulated sugar; kiwi‑sato works well)
• 2 tablespoons Sea Salt (fine) (fine grain, like Sunflower brand)
• 1 cup Water (for salmon brine) (cold)
• 1 teaspoon Olive Oil or Neutral Oil (for lightly greasing pan)
• 1 small Onion (peeled and sliced)
• 1 medium Carrot (peeled and sliced thin)
• 1 cup Spinach (fresh leaves, roughly chopped)
• 100 g Soft Tofu (cut into cubes)
• 2 tablespoons Miso Paste (red or white miso)
• 4 cups Dashi or Stock (vegetable or chicken stock works)
• 1 head Lettuce (e.g., romaine or butter lettuce)
• 1 tablespoon Sesame Oil (toasted) (for dressing)
• 1 clove Garlic (grated)
• 1 tablespoon Soy Sauce (low‑sodium preferred)
• 1.5 tablespoons Sesame Seeds (toasted)
• 2 sheets Nori Sheets (torn into small pieces)

Instructions

1. Rinse and Soak Rice

   Place the sushi rice in a fine mesh sieve and rinse under cold water until the water runs clear. Transfer to a bowl, add fresh water, and let soak for at least 1 hour (overnight is best).

   Time: PT10M

2. Cook Sushi Rice

   Drain the soaked rice, add 1 cup rice and 1.25 cups water to a heavy bottom pot. Bring to a boil, stir once, cover, lower heat and simmer for 10 minutes. Turn off heat and let steam, still covered, for 15 minutes.

   Time: PT25M

   Temperature: medium heat

3. Prepare Miso Soup Vegetables

   While the rice cooks, peel and slice the onion and carrot, and roughly chop the spinach. Set aside.

   Time: PT5M

4. Simmer Soup Stock with Veggies

   In a small saucepan, bring 4 cups dashi or stock to a gentle boil. Add the onion and carrot, simmer 3–4 minutes, then add spinach and cook another minute.

   Time: PT5M

   Temperature: medium heat

5. Finish Miso Soup

   Turn off the heat. Add tofu cubes. In a ladle, dissolve 2 tbsp miso paste in a little hot broth, then stir the mixture back into the pot.

   Time: PT2M

6. Prepare Salmon (Night Before)

   The night before, combine 1 tbsp sugar, 2 tbsp fine sea salt, and 1 cup water. Stir until dissolved, then submerge the 300 g salmon fillet. Refrigerate for at least 12 hours.

   Time: PT0M

7. Pat Salmon Dry

   Remove the salmon from the brine, discard excess liquid, and gently pat dry with paper towels.

   Time: PT2M

8. Sear Salmon Skin Side

   Lightly grease the non‑stick skillet with a teaspoon of oil. Place the salmon skin side down over medium heat. Cook for about 4 minutes until the skin is crisp and golden.

   Time: PT4M

   Temperature: medium heat

9. Steam Salmon Flesh

   Flip the salmon, cover the pan with a lid, and reduce heat to low. Steam for an additional 3 minutes until the flesh is just cooked through.

   Time: PT3M

   Temperature: low heat

10. Prepare Lettuce for Salad

    Press the core of the lettuce head with your palm, twist to remove it, then tear the leaves into bite‑size pieces. Separate tougher outer leaves for larger pieces if desired.

    Time: PT5M

11. Wash and Drain Lettuce

    Rinse the lettuce under running water. Use two strainers to shake off excess water (or a salad spinner if you have one).

    Time: PT3M

12. Make Sesame‑Garlic Dressing

    In a small bowl, drizzle 1 tbsp toasted sesame oil, add the grated garlic clove, and toss the lettuce by hand to coat evenly.

    Time: PT2M

13. Warm Lettuce in Microwave

    Cover the dressed lettuce with reusable plastic wrap and microwave on 600 W for 3 minutes. Carefully remove the wrap (steam will be hot).

    Time: PT3M

    Temperature: 600 W microwave

14. Finish Salad with Seasonings

    Drizzle 1 tbsp soy sauce over the lettuce, sprinkle 1.5 tbsp toasted sesame seeds, and add torn pieces of 2 nori sheets. Toss gently.

    Time: PT2M

15. Plate the Breakfast

    Place a bed of shiso leaf (or any fresh leaf) on each plate, lay the salmon fillet skin side up, serve a bowl of fluffy rice, a bowl of miso soup, and a side of sesame lettuce salad. Garnish with pickled ginger or radish if desired.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

5g