Tamago Kake Gohan with Grilled Salmon

A traditional Japanese breakfast dish featuring steaming rice mixed with soy sauce and a fresh egg, topped with savory grilled salmon, perfect for a balanced, dairy-free start to your day.

Total time: 35 min

Servings: 2

Calories: 460 per serving

Protein: 30g | Carbs: 45g | Fat: 15g

Ingredients

• 1 cup Japanese short-grain rice
• 2 cups water
• 1 salmon fillet (about 200g)
• 2 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 sheet nori, cut into thin strips
• 1 teaspoon sesame seeds
• 1 tablespoon vegetable oil
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Rinse the rice under cold water until the water runs clear, then drain.
2. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.
3. While the rice is cooking, season the salmon fillet with salt and pepper.
4. Heat vegetable oil in a nonstick pan over medium heat. Add the salmon fillet and cook for 4-5 minutes on each side until it's golden brown and cooked through.
5. In a small bowl, mix soy sauce and mirin.
6. Once the rice is cooked, divide it into two serving bowls.
7. Crack an egg into each bowl over the hot rice, immediately drizzling with the soy sauce mixture.
8. Flake the grilled salmon and divide it between the bowls, placing it atop the egg and rice.
9. Sprinkle with strips of nori, sesame seeds, and an additional dash of soy sauce if desired.
10. Serve immediately, allowing the heat from the rice to slightly cook the egg as you mix it all together before eating.