Dairy-Free Japanese Breakfast Set with Grilled Salmon

Ingredients

• 4 each Salmon fillets
• 2 tablespoons Soy sauce
• 1 tablespoon Mirin
• 1 tablespoon Sake
• 1 teaspoon Ginger
• 2 tablespoons Miso paste
• 4 cups Dashi stock
• 0.5 cup Tofu
• 2 tablespoons Wakame seaweed
• 4 cups Cooked Japanese rice
• 1 cup Tsukemono (Japanese pickles)
• 2 tablespoons Green onions

Instructions

1. 1In a medium bowl, combine the 4 salmon fillets with 2 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of sake, and 1 teaspoon of ginger. Gently toss the ingredients to ensure the salmon is evenly coated, then let the salmon marinate at room temperature for 15 minutes.
2. 2Preheat a grill to medium heat, aiming for a surface temperature of approximately 350-375°F (175-190°C). Place the 4 marinated salmon fillets directly onto the preheated grill and cook for 5 to 7 minutes per side, or until the salmon is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer at its thickest part.
3. 3While the salmon grills, begin preparing the miso soup. In a large pot, heat 4 cups of dashi stock over medium heat until it reaches a gentle simmer, approximately 180°F (82°C). Do not allow the dashi stock to come to a rolling boil.
4. 4In a small bowl, combine the 2 tablespoons of miso paste with a small amount (about 1/4 cup) of the hot dashi stock from the large pot, stirring until a smooth paste forms. Pour this dissolved miso mixture back into the large pot with the remaining dashi stock, then add the 0.5 cup of tofu, cut into 1/2-inch cubes, and the 2 tablespoons of wakame seaweed. Stir gently and continue to simmer for 2 to 3 minutes, or until the tofu is heated through and the wakame is fully rehydrated and tender; ensure the soup does not boil after adding the miso.
5. 5To serve, divide the 4 cups of cooked Japanese rice evenly among four individual serving bowls. Place one grilled salmon fillet next to the rice in each of these bowls, and ladle the prepared miso soup with tofu and wakame into four separate, individual soup bowls.
6. 6Arrange the 1 cup of tsukemono (Japanese pickles) alongside the bowls of rice and salmon. Before serving the miso soup, sprinkle the 2 tablespoons of chopped green onions evenly over the top of each soup bowl.

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