“Gluten-Free Japanese Breakfast Nirvana: A Symphony of Mouthwatering Textures and Flavors”

Allergens

Fish, Eggs, Soybeans

Ingredients

• 1. Gluten
• Free Japanese Rice (2 cups) 2. Tamagoyaki (4 sheets) 3. Grilled Salmon Fillet (4 oz) 4. Shiitake Mushrooms (4 pieces, sliced) 5. Edamame (1 cup) 6. Furikake Seasoning (1 tbsp) 7. Niku Jaga (2 cups) 8. Pickled Radish (1/2 cup) 9. Nori (4 sheets, cut into strips) 10. Umeboshi (3 pieces) 11. Wasabi (1 tsp) 12. Soy Sauce (2 tbsp) 13. Rice Vinegar (1 tbsp) 14. Mirin (1 tbsp) 15. Sugar (1/2 tsp)

Instructions

1. In a rice cooker, prepare the gluten free Japanese rice according to package instructions. Set aside.
2. Prepare the niku jaga by sautéing diced potatoes, carrots, and onions in a pan with oil until softened. Add water and simmer until vegetables are tender. Season with sugar, soy sauce, and mirin.
3. Grill salmon fillet to desired doneness.
4. Prepare tamagoyaki by whisking eggs with sugar, salt, and soy sauce. Cook in a non stick pan, rolling as needed.
5. Blanch shiitake mushrooms, then sauté in a pan with oil until golden brown. Season with salt and pepper.
6. Boil edamame in water for 4 minutes, then drain and sprinkle with salt.
7. To make pickled radish, slice the radish thinly and soak in a mixture of rice vinegar, sugar, and salt for at least 1 hour.
8. Combine furikake seasoning with cooked rice in a bowl.
9. Arrange all prepared items on a beautiful plate, garnishing with nori strips and umeboshi. Serve with wasabi on the side.

Chef’s Insight

The harmony of flavors in this gluten-free Japanese breakfast is a testament to the rich culinary traditions of Japan, where each ingredient plays a vital role in creating a balanced meal.

Notes

This recipe is tailored for those following a gluten-free diet. If you do not have any restrictions, feel free to use regular Japanese rice and furikake seasoning.