Low-calorie Japanese Breakfast of Rice Porridge with Salmon
Ingredients (2 servings)
Salmon rice porridge
・7 oz (200g) Cooked rice
・1.25 cups (300ml) Water
・Green tea tea bag (optional)
・1.5 tsp Soy sauce☆
・1 tsp Sake☆
・A pinch of Dashi powder☆
・2.8 oz (80g) Salmon fillet (seasoned with salt)
・1 tsp Sake
Carrot and spinach side dish
・2.8 oz (80g) Spinach
・2 oz (60g) Carrot
・Half sheet of Thin fried tofu
・1/2 tsp Oil
・A pinch of Salt and pepper
・1 tsp Soy sauce★
・1 tsp Ground sesame★
・1/2 tsp White sesame★
・A pinch of Sugar★
・A pinch of Dashi powder★
Addictive cabbage
・4.6 oz (130g) Cabbage
・1.7 oz (50g) Edamame beans
・1 tbsp Salted kombu (Shio-kombu)
・1/2 tbsp Sesame oil
Simmered eggplant
・7 oz (200g) Eggplant
・1 tbsp Sesame oil
・4 tbsp Water◇
・1 tbsp Sake◇
・1 tbsp Ketchup◇
・2 tsp Mirin◇
・1/2 tsp Consomme (or Other stock powder)◇
・1/2 tsp Soy sauce◇
・1/2 tsp Sugar◇
・1/3 tsp Grated garlic◇
Direction
1. [Salmon porridge] Cook salmon in a frying pan (pour a little sake on the salmon as you like). Cook for 4 minutes on each side with lid on.
Put water and when it boils, put green tea bag. After soaking the bag in hot water for 30 seconds, remove the bag and add ☆. Mix well and add rice. Simmer until the rice is nicely absorb the water.
After serving the porridge, place the salmon and green onion on top of the porridge.
2. [Carrot and spinach side dish] Cut spinach, carrot, and thin fried tofu into thin stripes. Boil spinach in plenty water. Let it cool, and squeeze the water out of spinach well.
Stir-fry carrot and fried tofu with a little oil. Season it with salt and pepper.
In a mixing bowl, combine spinach with carrot, thin fried tofu, and ★.
3. [Addictive cabbage] Cut cabbage into small pieces. In a mixing bowl, combine cabbage with salted kombu and sesame oil.
4. [Simmered eggplant] Cut eggplant into small pieces. Cook eggplant with sesame oil until soft. Make the sauce with ◇. Pour the sauce in the pot. Cook until most of the water is gone and the eggplant absorbs the flavor.
