Soy-Free Traditional Japanese Breakfast
Discover the delicate balance and simplicity of a **Soy-Free Traditional Japanese Breakfast**, a comforting meal designed to nourish both body and soul. This classic recipe omits soy while staying true to the essence of traditional Japanese flavors. Featuring fluffy Japanese short-grain rice, savory grilled fish, a light and umami-rich kombu-only dashi vegetable soup, and a side of tangy pickled vegetables, this breakfast is as wholesome as it is satisfying. Serve with nori sheets for added texture and flavor, and enjoy a meal that's naturally gluten-free, soy-free, and packed with wholesome ingredients. Perfect for those seeking to explore Japanese cuisine without soy, this dish brings a harmonious start to your day.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Japanese short-grain rice
- 1.25 cups Cold water
- 2 pieces Skin-on fillets of fish (e.g., salmon or mackerel)
- 1 teaspoon Sea salt
- 4 cups Dashi stock (kombu-only, soy-free)
- 1 small Daikon radish
- 1 small Carrot
- 3 pieces Shiitake mushrooms
- 0.5 teaspoon Salt
- 4 pieces Pickled vegetables (e.g., umeboshi or tsukemono)
- 2 sheets Nori (seaweed sheets)
Instructions
1. Rinse the Japanese short-grain rice under cold running water until the water runs clear. Drain the rice and soak it in 1.25 cups of water for 30 minutes, then cook using a rice cooker or on the stovetop over low heat until tender.
2. While the rice is cooking, prepare the fish. Pat the fish fillets dry with paper towels. Sprinkle both sides of each fillet with a pinch of sea salt. Set the fish aside to rest for 10 minutes.
3. Preheat a grill or grill pan over medium heat. Lightly oil the surface to prevent sticking. Grill the fish fillets skin-side down for 3-4 minutes, then flip and cook the other side until the fish is golden brown and cooked through.
4. For the soup, peel and thinly slice the daikon radish and carrot. Remove the stems from the shiitake mushrooms and slice the caps. Heat the dashi stock in a saucepan over medium heat, then add the vegetables. Simmer for 10 minutes, or until the vegetables are tender. Season the soup with 0.5 teaspoons of salt, adjusting to taste.
5. To serve, divide the steamed rice into two bowls. Plate the grilled fish alongside the rice, and place a portion of pickled vegetables on each plate. Ladle the soup into individual bowls. Serve each portion with a sheet of nori for wrapping or topping the rice during the meal.
6. Enjoy this balanced, savory, and warming soy-free Japanese breakfast!
Nutrition Facts
Calories |
802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 7058 mg | 307% | |
| Total Carbohydrate | 80.0 g | 29% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 8.4 g | ||
| Protein | 55.4 g | 111% | |
| Vitamin D | 22.7 mcg | 114% | |
| Calcium | 162 mg | 12% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1706 mg | 36% | |
*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.
