The BEST idea for Low-Carb/Keto Japanese Breakfast that is healthy and full of flavor. Net Carb / Serving ~5g. Step by step directions with pictures makes this recipe so quick and easy.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
- 1 Cup Dashi
- 1/4 Cup Tofu
- 1 tbsp Miso
- 1 Stalk Green Onion
- 1 Piece of Asian Style Salmon Fillet you can substitute with American Salmon Fillet
- 1 Japanese Sausage
- 1/4 tsp Kewpie Mayo
- 1 Avocado
- 1/8 tsp Soy Sauce
Gather all the ingredients.
Make 1 cup of Dashi and set aside on simmer.
In the meantime, wrap toaster over tray in aluminum foil and lightly coat with spray oil. Place Asian Style Salmon Fillet inside and cook for 7.5 minutes at 425F.
Cut Tofu into small cubes. An easy way to do this cut into thin sheets, then place down and make vertical cuts. Rotate cutting board 90 degrees and make another set of vertical cuts.
Chop green onions into thin slices and set aside.
Cut Japanese sausage in half and then make 2 cuts on the long side halfway to the top to form the 'legs'.
Cut avocado and plate. Here is how we cut our avocados. Sprinkle lightly with salt and lightly drizzle 1/8 tsp Soy Sauce.
Add Tofu to Dashi from step 2). Place Miso in a strainer and dissolve Miso into the soup. Note - do not boil the Miso otherwise it'll lose the 'umami' and get very condensed.
Heat fry pan on medium high and cook sausages until the legs start to expand out. Should take around 2-3 minutes. While waiting for the sausages, get a plate and place 2 drops of Kewpie Mayo ~1/8 tsp in size. After sausages are cooked, place on top of Kewpie Mayo.
After the salmon is done cooking, transfer to the serving plate.
Sprinkle in chopped green onions into the miso soup and serve.