A simple yet delicious Japanese teishoku meal featuring crispy salt-grilled salmon as the main dish, paired with a light white miso soup and refreshing pickled cucumber—perfect as a nutritious, weight-conscious meal.
Season both sides of the salmon fillet evenly with salt.
2
Pan-fry the salmon until both sides are golden and crispy.
3
Prepare the vegetables for the soup by cutting onion, carrot, burdock root, and konjac into thin strips.
4
Bring the dashi stock to a simmer and add the vegetables, cooking until tender.
5
Dissolve the shiro miso into the warm soup to create a mild and savory broth.
6
Make a quick pickled cucumber side by combining sliced cucumber with garlic paste, ginger paste, chili pepper, sugar, salt, white vinegar, soy sauce, and sesame oil.
7
Plate the crispy shioyaki salmon, miso soup, and pickled cucumber to complete the teishoku meal.
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