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:

1. Mix komekoji and salt
2. Chop the mint
3. Stir the mint into the komekoji and salt mixture
4. 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:

1. Spread the mint koji over the salmon and let sit for 15 minutes
2. 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!