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My Go-To Japanese Breakfast: EGG MAYO ONIGIRI & Creamy Salmon Miso Stew

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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

  1. Prepare the Eggs: Whisk 2 eggs with a pinch of salt and sugar. Heat oil in a pan and make firm scrambled eggs.

  2. 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).

  3. Prep the Stew: Cut the salmon, potato, onion, and carrot into bite-sized pieces.

  4. 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.

  5. 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.

  6. Add Potato: Once the onions and carrots soften slightly, add the potatoes and sauté briefly.

  7. Simmer: Pour in the water and add the consomme. Cover and simmer for about 5 minutes.

  8. Re-add Salmon: Put the salmon back into the pot and simmer gently.

  9. 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.

Categories:Main Dish

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