Traditional Japanese Breakfast

Rinse the rice 4 to 5 times until the water runs almost clear. Combine with 120 ml of water, bring to a boil, then reduce the heat to the lowest setting and simmer covered for 15 minutes. Once turned off, let the rice steam for another 10 minutes without lifting the lid.

Preheat the oven to 200 °C (400 °F). Pat the salmon fillet dry with a paper towel. If desired, add just a couple of drops of soy sauce. Bake for 15–20 minutes.

Rehydrate the wakame in warm water for 5 minutes. Heat 250 ml of water in a pot without bringing it to a rolling boil. Add the miso paste and whisk gently until completely dissolved. Drop in the cubed tofu and wakame, and heat through for about 2 minutes. Remove from the heat and garnish with finely chopped scallions.

Boil the egg for 6–7 minutes so the yolk remains slightly creamy. Peel and cut in half.