Miso-Glazed Salmon and Tamagoyaki Breakfast Bowl

Instructions

1. 1

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   In a small bowl, whisk together miso paste, mirin, soy sauce, and sesame oil to create the glaze.

   ~2 min
3. 3

   Place salmon fillets on the prepared baking sheet and generously brush with the miso glaze.

   ~1 min
4. 4

   Bake salmon for 12-15 minutes, or until cooked through and flaky.

   ~15 min
5. 5

   While salmon bakes, prepare the tamagoyaki. In a bowl, whisk together eggs, sugar, and dashi powder.

   ~3 min
6. 6

   Heat a non-stick frying pan over medium-low heat. Lightly oil the pan.

   ~1 min
7. 7

   Pour a thin layer of egg mixture into the pan. Once the bottom is set but the top is still slightly wet, gently roll it up to one side of the pan.

   ~2 min
8. 8

   Pour another thin layer of egg mixture, allowing it to flow underneath the rolled portion. Once set, roll the entire omelet up again.

   ~2 min
9. 9

   Repeat this process until all egg mixture is used, creating a layered rolled omelet. Cook until fully set and slightly golden.

   ~3 min
10. 10

    Slice the tamagoyaki into bite-sized pieces.

    ~1 min
11. 11

    Assemble the bowls: divide cooked rice into serving bowls. Top with flaked miso-glazed salmon and sliced tamagoyaki.

    ~1 min
12. 12

    Garnish with chopped scallions and toasted sesame seeds.

    ~1 min