“Authentic Japanese Brunch: Miso-Glazed Salmon with Shiitake Scramble and Steamed Rice”

Allergens

Fish, Eggs

Ingredients

• 1.5 lbs salmon fillet (skin on)
• 1/4 cup white miso paste
• 2 tbsp mirin
• 2 tbsp sake
• 2 tbsp brown sugar
• 6 large eggs
• 3 oz shiitake mushrooms, sliced
• 1 small onion, thinly sliced
• 2 cups steamed rice, cooked according to package instructions
• Salt and pepper, to taste
• Olive oil or vegetable oil, for cooking

Instructions

1. a. In a small bowl, whisk together the miso paste, mirin, sake, and brown sugar. Brush the mixture on both sides of the salmon fillet and refrigerate for 30 minutes. b. Heat a large skillet over medium heat and cook the salmon, skin side down, until cooked through (about 4 5 minutes per side). Remove from the pan and let it rest for a few minutes before slicing into portions. c. In another non stick skillet, cook the onions and shiitake mushrooms over medium heat until softened and fragrant. Crack the eggs into the skillet, season with salt and pepper, and scramble until just cooked through.

Chef’s Insight

The combination of umami-rich miso glaze, tender salmon, and earthy shiitake mushrooms creates a harmonious balance of flavors that will leave your guests craving more!

Notes

The miso glaze can be prepared in advance to save time on the day of cooking.