
Japanese
Teishoku (Japanese Set Meal)
A classic Japanese teishoku featuring grilled salmon, tsukemono (pickled vegetables), miso soup, and rice. This meal is a harmonious blend of flavors and textures, offering a true taste of Japan.
Total Time1 minute
Servings2
Difficulty
hard
Cost
Medium
Nutrition (per serving)
0
Calories
36
Protein
70
Carbs
18
Fat
5
Fiber
0g
Sodium
Ingredients
- 2 pieces salmon fillets (150g each)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon sugar
- 2 cups cooked white rice
- 1 cup dashi stock
- 2 tablespoons miso paste
- 1 green onion, finely chopped
- 1 cup watercress, blanched
- 1 cup daikon radish, sliced thin
- 1 cup cucumber, sliced thin
- 1/2 cup carrot, julienned
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- Sesame seeds for garnish
Instructions
- 1Prepare the salmon: In a bowl, combine soy sauce, mirin, sake, and sugar to make a marinade. Marinate the salmon fillets for at least 30 minutes.
- 2Prepare the tsukemono: In a small bowl, mix rice vinegar, sugar, and salt. Add sliced daikon, cucumber, and carrot to the mixture and let it sit for at least 30 minutes to pickle.
- 3Cook the rice: Rinse the rice under cold water until the water runs clear. Cook according to package instructions or in a rice cooker.
- 4Make the miso soup: In a pot, heat the dashi stock over medium heat. Once hot, whisk in the miso paste until dissolved. Add the chopped green onion and keep warm.
- 5Grill the salmon: Preheat a grill or grill pan over medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes on each side, or until cooked through and slightly charred.
- 6Plate the meal: Serve the grilled salmon alongside a bowl of rice, a serving of miso soup, and a portion of tsukemono. Garnish with sesame seeds and blanched watercress.
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