My Go-To Japanese Breakfast: Egg Mayo Onigiri & Creamy Salmon Miso Stew

Steps

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1. 1
   Prepare the vegetables by cutting the onion, carrot, and potato into bite-sized pieces.
   ▶ ≈0:15
2. 2
   Cut the salmon into large bite-sized pieces. Heat a pan with cooking oil and butter over medium-low heat.
   ▶ ≈1:02
3. 3
   Add the salmon to the pan and season with salt and pepper. Cook until lightly browned, then remove and set aside.
   ▶ ≈1:25
4. 4
   In the same pot, add the remaining butter and sauté the onion and carrot until softened.
   ▶ ≈1:43
5. 5
   Sift in the flour in several batches while sautéing to combine evenly.
   ▶ ≈2:09
6. 6
   Add the potatoes, then pour in the water and bouillon powder. Simmer for about 5 minutes.
   ▶ ≈2:21
7. 7
   Return the cooked salmon to the pot and simmer briefly.
   ▶ ≈2:53
8. 8
   Once the potatoes are cooked through, add the milk and miso paste. Dissolve the miso thoroughly and mix well.
   ▶ ≈3:01
9. 9
   Taste and adjust the seasoning with salt and pepper to your liking.
   ▶ ≈3:15
10. 10
    In a bowl, beat 2 eggs with a pinch of sugar and a pinch of salt.
    ▶ ≈3:27
11. 11
    Heat a frying pan with cooking oil over medium heat. Pour in the beaten eggs and scramble until cooked through and fluffy.
    ▶ ≈3:42
12. 12
    Place the cooked rice in a bowl and add the scrambled eggs, mayonnaise, mustard, salt, and MSG.
    ▶ ≈4:08
13. 13
    Add the toasted white sesame seeds and mix well until everything is evenly combined.
    ▶ ≈4:25
14. 14
    Shape the rice mixture into onigiri using your preferred method.
    ▶ ≈4:46
15. 15
    Enjoy your Japanese breakfast.
    ▶ ≈5:02