Mint koji & Japanese breakfast with steamed salmon
In this post, Yuhi Che shows us one version of a Japanese breakfast. Honest breakfasts, we must say 😊
Many thanks for another interesting recipe and endless inspiration.
Mint Koji
Ingredients:
- Komekoji – 100 g
- Salt – 35 g
- Water – 135 g
Method:
- Mix komekoji and salt
- Chop the mint
- Stir the mint into the komekoji and salt mixture
- Seal in a clean container and let sit for a week (stir once a day) or 10 hours at 58–60°C
Japanese Breakfast with Steamed Salmon
Ingredients:
- Salmon steak – 1 portion
- Mint koji – 10% of the salmon’s weight
Method:
- Spread the mint koji over the salmon and let sit for 15 minutes
- Steam the salmon for 4 minutes
This steamed salmon with a vegetable salad forms part of a hearty Japanese breakfast, along with miso soup and rice.
Enjoy your meal!
