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Miso Glazed Avocado Toast with Poached Egg
Japanese

Savory Japanese Breakfast Bowl (Tamago Gohan with Grilled Miso Salmon)

A delightful and nutritious Japanese breakfast bowl featuring fluffy rice topped with a creamy, raw egg and accompanied by grilled miso marinated salmon, garnished with nori and sesame seeds.

Total Time50 minutes
Servings2
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
39
Protein
56
Carbs
30
Fat
2
Fiber
0g
Sodium
Ingredients
  • 1 cup short-grain Japanese rice
  • 2 cups water
  • 1 large egg (preferably free-range)
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon white sesame seeds
  • 1 sheet nori, cut into strips
  • 2 (4-ounce) salmon fillets
  • 3 tablespoons miso paste
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon chopped green onions (for garnish)
Instructions
  1. 1Rinse the rice under cold water until the water runs clear. This removes excess starch.
  2. 2Combine the rinsed rice and water in a rice cooker. Cook according to the rice cooker instructions. If using a pot, bring the water to a boil, then reduce to low heat, covering for about 18-20 minutes until the water is absorbed. Remove from heat and let sit covered for another 10 minutes.
  3. 3While the rice is cooking, prepare the miso marinade for the salmon. In a bowl, whisk together the miso paste, honey, and rice vinegar until smooth.
  4. 4Coat the salmon fillets with the miso marinade and let them sit for about 15 minutes.
  5. 5Preheat a grill pan or skillet over medium heat. Add sesame oil and place the marinated salmon on the pan. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and has a nice char. Remove from heat and let it rest for a few minutes.
  6. 6In a bowl, serve a generous portion of the cooked rice. Crack the egg directly over the hot rice, allowing it to warm slightly.
  7. 7Drizzle the soy sauce and mirin over the rice and egg. Mix gently with chopsticks until the egg is creamy and combined with the rice.
  8. 8Slice the grilled miso salmon and place it on top or beside the rice and egg mixture.
  9. 9Garnish with nori strips, sesame seeds, and green onions. Serve immediately.
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