My Go-To Japanese Breakfast: EGG MAYO ONIGIRI & Creamy Salmon Miso Stew
Start your day with a comforting and filling Japanese breakfast! This menu features Egg Mayo Onigiri (rice balls) paired with a Creamy Salmon Miso Stew. It’s a perfect balance of savory, creamy, and satisfying flavors that will keep you energized all morning.
Ingredients
Egg Mayo Onigiri
Cooked White Rice: 200g (7 oz) — made from 90g (3.2 oz) raw rice
Eggs: 2
Salt: 1 pinch
Sugar: 1 pinch
Oil: 1 tsp
★ Mayonnaise: 2 tsp
★ Japanese Mustard (Karashi): 1/2 tsp
★ Salt: 1 dash
★ MSG (Ajinomoto): 1 dash
★ Toasted White Sesame Seeds: 1-2 tsp
Creamy Salmon Miso Stew
Salmon Fillet: 80g (2.8 oz)
Salt & Pepper: 1 dash each
Potato: 50g (1.8 oz)
Onion: 50g (1.8 oz)
Carrot: 30g (1.1 oz)
Oil: 1 tsp
Butter: 2 tsp (divided into two halves)
All-purpose Flour: 1 tbsp
Water: 100ml (0.4 US cup)
Milk (or Soy Milk): 100ml (0.4 US cup)
Consomme (or bouillon/stock powder): 1/2 tsp
Miso Paste: 1/2 tbsp
Cooking Instructions
Prepare the Eggs: Whisk 2 eggs with a pinch of salt and sugar. Heat oil in a pan and make firm scrambled eggs.
Mix & Shape Onigiri: Place cooked rice in a bowl and let it cool slightly. Add the ★ ingredients and the scrambled eggs. Mix well and shape into triangles (onigiri).
Prep the Stew: Cut the salmon, potato, onion, and carrot into bite-sized pieces.
Sear the Salmon: Heat oil and 1 tsp of butter in a pot over low heat. Season salmon with salt and pepper, sear until lightly browned, then remove from the pot.
Sauté Vegetables: Add the remaining 1 tsp of butter to the pot. Sauté onions and carrots. Sift in the flour and stir well until combined.
Add Potato: Once the onions and carrots soften slightly, add the potatoes and sauté briefly.
Simmer: Pour in the water and add the consomme. Cover and simmer for about 5 minutes.
Re-add Salmon: Put the salmon back into the pot and simmer gently.
Finish with Miso & Milk: Once the potatoes are tender, stir in the milk and miso paste. Bring to a light simmer (do not boil vigorously) and turn off the heat.
Quick Tip (Chef’s Note)
If you find the stew a bit light in flavor, feel free to add an extra pinch of salt, pepper, or a tiny bit more miso to suit your preference! For the onigiri, wetting your hands slightly with water will prevent the rice from sticking while shaping.
