Savory Japanese Breakfast Bowl (Okayu with Miso Salmon)

A comforting and flavorful Japanese breakfast featuring creamy rice porridge (Okayu) topped with flaky miso-glazed salmon and vibrant garnishes. This dish offers a delightful balance of savory, sweet, and umami flavors.

Prep Time

15 minutes

Total Time

45 minutes

Calories

450 kcal

Difficulty

Easy

Equipment

4 items

Cost

£3.76/serving

Season:

🌍 Year-round

Meal Type:

Breakfast•Lunch

Cuisine:

Japanese

Main Ingredient:

Seafood•Fish•Rice

Occasion:

Weeknight Dinner

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Light & Fresh•Healthy

Ingredients

Servings

1cupSushi Rice(Short-grain rice is ideal for Okayu.)

£0.60

6cupsWater(Use filtered water for best results.)

4piecesSalmon Fillets(About 4-6 ounces each, skin on or off.)

£12.00

2tablespoonsWhite Miso Paste(Adds a sweet and savory umami flavor.)

£0.30

1tablespoonMirin(Japanese sweet rice wine.)

£0.25

1teaspoonSoy Sauce(Low sodium preferred.)

£0.05

1teaspoonGinger(Grated fresh ginger.)

£0.10

1teaspoonSesame Oil(For brushing the salmon.)

£0.15

2stalksGreen Onions(Thinly sliced, for garnish.)

£0.50

1tablespoonToasted Sesame Seeds(For garnish.)

£0.20

2sheetsNori Seaweed(Cut into thin strips, for garnish.)

£0.80

To taste Sriracha (optional)(For garnish, add some heat.)

£0.10

Total Cost

£15.05

£3.76 per serving

Instructions

1.
**Prepare the Okayu (Rice Porridge):** Rinse the rice thoroughly in a fine-mesh sieve until the water runs clear. Place the rinsed rice and water in a pot. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the rice is very soft and the mixture has thickened into a porridge consistency. Stir occasionally to prevent sticking.
2.
**Prepare the Miso Salmon Marinade:** In a small bowl, whisk together the miso paste, mirin, soy sauce, and grated ginger.
3.
**Marinate the Salmon:** Brush the miso marinade evenly over the salmon fillets. Let marinate for at least 10 minutes (or up to 30 minutes in the refrigerator).
4.
**Bake the Salmon:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the marinated salmon fillets on the prepared baking sheet and brush with sesame oil.
5.
**Cook the Salmon:** Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time will depend on the thickness of the fillets.
6.
**Assemble the Breakfast Bowls:** Divide the Okayu evenly among four bowls. Top each bowl with a miso-glazed salmon fillet.
7.
**Garnish:** Garnish with sliced green onions, toasted sesame seeds, and nori strips. Serve immediately. Add a drizzle of Sriracha for added heat, if desired.

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My Notes

Nutrition Information

Nutrition per serving (350g)

450 kcal / 1883 kJ

Carbs

35g

13% of RDA

Fat

18g

26% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer Okayu, use chicken or vegetable broth instead of water.

Adjust the miso paste amount to your preference. If you prefer a less salty flavor, use less miso.

Okayu can be made ahead of time and reheated. Add a little water when reheating to maintain the desired consistency.

Experiment with other toppings, such as a soft-boiled egg, pickled vegetables, or furikake (Japanese rice seasoning).

Cooking Equipment

Pot

Baking Sheet

Oven

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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