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Japanese Breakfast
A complete Japanese breakfast with teriyaki salmon, sesame salad with cabbage and cucumber, miso soup with tofu and komatsuna, and crispy nori rice chips. A balanced and nutritious meal perfect for starting the day.
2-3y18-24mo5-8y9-11mo3-5y12-18mo
SoyFishSesame
Ingredients
- 2 fillet salmon
- 1 pinch salt
- 1 tbsp soy sauce
- 1 tbsp mirin
- 2 tbsp canola oil
- 50 g cabbage
- 0.5 cucumber
- 2 tbsp white sesame
- 1 tsp sugar
- 1 bundle komatsuna
- 0.25 tofu
- 200 ml dashi soup stock
- 1 tbsp miso
- 200 g japanese rice
- 2 sheet nori seaweed
Steps
- Put salt over salmon and wait for 5 minutes.
- Take out excess liquid from salmon using kitchen paper.
- Put salmon in a container and add soy sauce and mirin to season the fish. Wait for another 30 minutes.
- Heat frying pan with medium heat and pour canola oil.
- Add salmon fillet and sautee with lid on.
- When bottom side gets brown color, flip them.
- Pour leftover sauce in the pan.
- Sautee another few minutes. Done.
- Cut cabbage and cucumber into bite-size pieces. Steam them until soft.
- Grind roasted white sesame until powder.
- Squeeze the veggies well and put in a bowl. Add sesame powder, soy sauce, and sugar. Then gently mix all of them. Done.
- Warm dashi soup stock in a pot.
- Add bite-sized tofu and komatsuna and boil them.
- Add miso paste and dissolve it. Done.
- Place seaweed on the table and spread rice thinly to half.
- Fold seaweed in half and make it thin.
- Cut with scissors to make a bite size. Done.
Nutrition
- Calories
- 480
- Protein
- 28g
- Fat
- 16g
- Carbs
- 58g
- Iron
- 3.5mg
- Calcium
- 180mg
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