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.
Rinse the rice under cold water until the water runs clear. This removes excess starch.
Combine 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.
While 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.
Coat the salmon fillets with the miso marinade and let them sit for about 15 minutes.
Preheat 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.
In a bowl, serve a generous portion of the cooked rice. Crack the egg directly over the hot rice, allowing it to warm slightly.
Drizzle the soy sauce and mirin over the rice and egg. Mix gently with chopsticks until the egg is creamy and combined with the rice.
Slice the grilled miso salmon and place it on top or beside the rice and egg mixture.
Garnish with nori strips, sesame seeds, and green onions. Serve immediately.
Tell us your preferences and we will create a personalized Savory Japanese Breakfast Bowl (Tamago Gohan with Grilled Miso Salmon) for you