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.
- 1 Cup Dashi
- 1 tbsp Miso
- 1 Stalk Green Onion
- 1 Piece Salmon Fillet you can get this exact cut by cutting a salmon steak with the belly portion in half
- 1 Sausage Japanese
- 1 tsp Kewpie Mayo
- 1 Avocado
- 1/8 tsp Soy Sauce
- 1/16 tsp Salt
Gather all the ingredients.
Make 1 cup of Dashi and set aside on simmer.
In the meantime, place salmon on a silicone baking mat and bake for 7.5 minutes at 425F. Note - if you're using a salmon steak instead, make sure to lightly salt prior to cooking.
Chop green onions into thin slices and set aside.
Cut avocado and plate. Here is how we cut our avocados. Sprinkle lightly with salt and lightly drizzle 1/8 tsp Soy Sauce.
Place Miso in a strainer and dissolve Miso into dashi. Note - do not boil the Miso otherwise it'll lose the 'umami' and get very condensed.
Cut Japanese sausage into 1/2" slices. Heat fry pan on medium high and cook sausages until browned, about 2-3 minutes. Transfer cooked sausage to a serving plate and squeeze about 1 tsp of Kewpie Mayo to serve as dipping sauce.
After the salmon is done cooking, transfer to the serving plate.
Sprinkle in chopped green onions into the miso soup and serve.
Calories: 929kcal | Carbohydrates: 24g | Protein: 58g | Fat: 68g | Saturated Fat: 14g | Cholesterol: 161mg | Sodium: 2258mg | Potassium: 2264mg | Fiber: 19g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 22mg | Calcium: 118mg | Iron: 4mg