Dairy-Free Traditional Japanese Breakfast
Start your day with the comforting flavors of a Dairy-Free Traditional Japanese Breakfast, a wholesome and balanced meal that brings together classic Japanese dishes without any dairy. This recipe features aromatic short-grain rice paired with perfectly grilled, soy-glazed salmon, and tamagoyaki—fluffy, lightly sweetened Japanese rolled omelet. A warm bowl of miso soup made with kombu-based dashi, silken tofu, and wakame seaweed provides a savory and soothing element, while a side of pickled vegetables adds a zesty touch for balance. Perfect for those seeking a nutritious, flavor-packed breakfast or brunch, this meal is rich in protein, healthy fats, and umami goodness. Ready in under an hour, it's an ideal dairy-free option to experience the authentic essence of a Japanese morning meal.
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Recipe Information
Ingredients
- 1 cup Short-grain white rice (or sushi rice)
- 1.25 cups Water (for rice)
- 1 fillet Boneless salmon fillet (or mackerel)
- 2 teaspoons Soy sauce
- 0.5 teaspoons Sea salt
- 2 tablespoons White miso paste
- 2 cups Dashi stock (kombu-based for dairy-free option)
- 0.5 cup Silken tofu (optional, for miso soup)
- 1 teaspoon Wakame seaweed (dried, for miso soup)
- 2 tablespoons Green onion (sliced, for garnish)
- 3 large Eggs
- 1 teaspoon Sugar
- 0.5 cup Pickled vegetables (umeboshi, tsukemono, or your choice)
Instructions
Rinse the short-grain white rice under cold water until the water runs clear. Combine 1 cup of rice with 1.25 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or simmer on the stovetop for 15–20 minutes, covered, until tender. Keep warm.
Sprinkle the salmon fillet with sea salt and let it rest for 10 minutes. Preheat a grill or non-stick pan over medium heat. Grill the salmon for 4–5 minutes per side until cooked through and lightly browned. Brush with soy sauce in the last minute of cooking for added flavor.
In a saucepan, bring 2 cups of kombu-based dashi stock to a gentle boil. Reduce heat to low, add 2 tablespoons of white miso paste, and stir until dissolved. Add silken tofu cubes and dried wakame seaweed. Allow the flavors to meld, heating gently for 3–5 minutes. Garnish with sliced green onions before serving.
For the tamagoyaki, beat 3 large eggs with 1 teaspoon of sugar and a small pinch of salt. Lightly grease a rectangular tamagoyaki pan or small non-stick skillet with neutral oil. Pour a thin layer of egg mixture into the pan. Once it begins to set, roll it to one side. Add another layer of egg to the empty part of the pan, then roll again, layering until all the egg is used. Slice into bite-sized pieces.
Plate the cooked rice, grilled salmon, warm miso soup, tamagoyaki, and a side of pickled vegetables. Serve immediately and enjoy your traditional dairy-free Japanese breakfast!
Nutrition Facts
Calories |
975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.2 g | 50% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 82.1 g | 30% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 10.2 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 22.8 mcg | 114% | |
| Calcium | 302 mg | 23% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1337 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
