Breakfast · 35 min · japanese

Yakizakana Teishoku

Dinner decisions, handled: Yakizakana Teishoku pairs salmon fillets with salt for a 35-minute Japanese breakfast. The macros do the talking: 38g protein, 62g carbs, and 14g fat in every 520-calorie serving. No specialty equipment and nothing hard to find at a regular grocery store.

✓ USDA-verified nutrition data

Ingredients

• 4 Salmon fillets
• 1 tsp Salt
• 3 cups Rice
• 3 tbsp Miso
• 3 cups Dashi
• 0.5 block Tofu
• 1 tbsp Wakame
• 2 packs Natto
• 4 sheets Nori
• 0.25 cup Pickles
• 4 slices Tamagoyaki

Steps

1. Salt the salmon 20 minutes ahead, then grill skin-side down until crisp. This is the centerpiece — give it your full attention.
2. Simmer the dashi with cubed tofu and wakame 5 minutes; whisk in the miso off the boil.
3. Stir the natto vigorously until stringy and glossy — the strings are the point, not a flaw.
4. Assemble the teishoku: rice, grilled fish, miso soup, natto, tamagoyaki, nori, and pickles, each in its own dish.
5. Eat a little of everything, in rotation. The Japanese breakfast is a tasting menu disguised as a morning meal.

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