Gluten-Free Traditional Japanese Breakfast
Start your morning with a flavorful and nourishing Gluten-Free Traditional Japanese Breakfast, a delightful twist on a time-honored culinary experience. This beautifully balanced meal features richly seasoned miso soup made with gluten-free dashi and tender tofu, perfectly steamed short-grain rice, and succulent grilled salmon or mackerel. Complemented by sweet and savory tamagoyaki (rolled egg omelet) and tangy pickled vegetables, every component comes together for a harmonious blend of textures and tastes. Crafted with gluten-free staples like miso paste and soy sauce, this recipe is ideal for those with dietary restrictions while staying true to authentic Japanese flavors. Perfect for a wholesome start to your day, this breakfast promises a satisfying and energizing feast.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Short-grain white rice or sushi rice
- 1.25 cups Water
- 2 tablespoons Gluten-free miso paste
- 2 cups Dashi stock (gluten-free)
- 0.5 cup Firm tofu
- 2 tablespoons Green onions, thinly sliced
- 1 piece Salmon fillet or mackerel
- 1 tablespoon Gluten-free soy sauce
- 3 Eggs
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 0.5 cup Pickled vegetables (e.g., tsukemono or kimchi)
- 1 teaspoon Cooking oil
Instructions
1. Rinse the rice thoroughly in cold water until the water runs clear. Combine the rice and 1.25 cups of water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil on the stovetop, then reduce to low heat, cover, and simmer for 15 minutes. Let it rest for another 10 minutes off the heat.
2. Prepare the miso soup: In a small pot, heat 2 cups of gluten-free dashi stock over medium heat. Cut the tofu into small cubes and add it to the pot. Once the soup is warm but not boiling, dissolve 2 tablespoons of gluten-free miso paste in a small amount of hot dashi, then add it back to the pot. Stir and heat gently without boiling. Garnish with sliced green onions.
3. While the rice and soup cook, preheat a skillet or grill pan over medium heat. Lightly season the salmon or mackerel with a pinch of salt and grill it skin-side down for about 4-5 minutes. Flip and cook for another 3-4 minutes, or until fully cooked through.
4. For the tamagoyaki (rolled egg omelet): In a bowl, whisk together 3 eggs, 1 teaspoon of sugar, 1 tablespoon of gluten-free soy sauce, and 1/4 teaspoon of salt. Heat a lightly oiled rectangular or non-stick pan over medium-low heat. Pour a thin layer of the egg mixture into the pan, tilting to cover the surface evenly. Once the egg starts to set, roll it into a log using chopsticks or a spatula. Push the rolled egg to one side of the pan and repeat with the remaining mixture, rolling it over the cooked part. Slice into bite-sized pieces.
5. Plate the rice, miso soup, grilled fish, tamagoyaki, and 0.5 cup of pickled vegetables for each serving. Serve immediately and enjoy your gluten-free traditional Japanese breakfast!
Nutrition Facts
Calories |
957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 5027 mg | 219% | |
| Total Carbohydrate | 85.0 g | 31% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 11.9 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 384 mg | 30% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1083 mg | 23% | |
*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.
