Michelin-Star Japanese Breakfast Feast: Aromatic Umami Explosion

Allergens

Fish, Soy, Wheat (Nori)

Ingredients

• 4 oz fresh salmon fillet
• 2 cups sushi rice
• 1/2 cup miso paste
• 1 tbsp black truffle oil
• 1 cup dashi broth
• 1/2 cup green onions, thinly sliced
• 2 tsp wasabi powder
• 2 tsp soy sauce
• 4 oz enoki mushrooms, trimmed
• 2 tbsp mirin
• 1 tbsp sake
• 2 tbsp sugar
• 1 tsp cornstarch
• 1/2 cup heavy cream
• 2 tbsp matcha green tea powder
• 4 oz silken tofu
• 1 sheet nori seaweed, cut into strips
• 1 avocado, sliced
• Furikake seasoning mix (store
• bought or homemade)
• Nori, for garnish
• Sesame seeds, for garnish

Instructions

1. Prepare sushi rice according to package instructions and set aside. In a small pot, heat dashi broth over low heat. Add miso paste and truffle oil, stirring to combine. Simmer gently for 5 minutes, then remove from heat. For salmon sashimi, thinly slice the fillet into thin strips. Arrange on a serving plate with a bed of rice and garnish with green onions and a dash of soy sauce and wasabi. In a small bowl, whisk together mirin, sake, sugar, and cornstarch. Heat in a small saucepan over medium heat until mixture comes to a simmer. Add heavy cream and matcha powder, stirring to combine. Strain the mixture through a fine mesh sieve into a serving dish. Top silken tofu with the warm matcha cream and avocado slices. Sprinkle furikake mix, nori strips, and sesame seeds over the top. Arrange on a separate plate. Serve miso soup in a small bowl next to salmon sashimi, followed by the matcha green tea tiramisu. Garnish with additional furikake, nori, and sesame seeds as desired.

Chef’s Insight

Balance flavors and textures with furikake, nori, and sesame seeds for an authentic Japanese breakfast experience.

Notes

Adjust the level of umami in the dishes to taste, using more or less miso and matcha powder as desired.