From My London Kitchen:

Salmon Maple-Miso Yaki — A Simple Japanese Breakfast (一汁三菜)

A comforting Japanese-style breakfast: maple-miso salmon, sesame roast potatoes, broccoli & kale sesame salad, miso soup with tofu & wakame, and clay-pot rice.

Simple Japanese breakfast — Salmon maple-miso yaki & three small sides (一汁三菜).

I love preparing simple Japanese breakfasts wherever I am — this morning in London I made a classic one-soup three-dishes set (一汁三菜). The salmon is inspired by Saikyo-yaki (西京焼き) — sweet, mellow miso flavors — but I swapped mirin for pure maple syrup for a gentle, caramelized finish that works beautifully in a Western pantry.

I served the salmon with sesame-scented roast potatoes, a broccoli & kale sesame salad, and miso soup with tofu, wakame, shiitake and scallions, plus rice cooked in a donabe (clay pot). Below you’ll find the full recipes and a few tips to make this at home in London or anywhere.

Morning prep in my London kitchen — chopping vegetables and setting up the sides.

What is 一汁三菜 (ichiju-sansai)?

一汁三菜 literally means "one soup, three dishes": a staple structure of a Japanese meal that balances taste, texture and nutrition. Typically it includes a bowl of rice, a soup (miso soup), a main dish (protein: here, salmon), and two or three small side dishes (vegetables, pickles, or salad).

Main — Salmon Maple-Miso Yaki

Inspired by Saikyo-yaki, I swapped mirin for pure maple syrup. The marinade caramelizes lightly in the oven for a gentle sweet-savory finish.

Ingredients (serves 2)

• Salmon fillets (sake): 2 × about 120–150 g each
• White miso paste (shiromiso): 2 tablespoons
• Maple syrup: 1 tablespoon
• Sake (or dry white wine): 1 tablespoon (optional)
• Soy sauce: 1/2 teaspoon
• Neutral oil or sesame oil (a few drops)
• Sesame seeds (for garnish)

Method

1. Pat the salmon dry. Mix white miso, maple syrup, sake (if using), and soy sauce into a smooth marinade.
2. Spread the marinade over the salmon, cover, and refrigerate for 20–60 minutes (overnight makes it stronger).
3. Preheat the oven to 200°C / 400°F. Place salmon skin-side down on a baking tray lined with parchment. Brush off excess marinade if it’s very thick.
4. Roast for 10–14 minutes until the fish is cooked and the surface is lightly caramelized. Finish under the broiler for 1–2 minutes if you want a deeper color — watch carefully.
5. Finish with a few drops of sesame oil and a sprinkle of toasted sesame seeds. Serve immediately.

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Deli 1 — Sesame-Scented Roast Potatoes

Quick, crunchy potatoes roasted with sesame oil to pair with the salmon.

• Potatoes: 200 g (or 2 small potatoes)
• Sesame oil: 1 tsp
• White sesame seeds: 1 tsp
• Salt & pepper

Method:

1. Slice potatoes thinly (or into wedges). Toss with sesame oil, sesame seeds, salt and pepper.
2. Roast at 180°C / 350°F for about 20–25 minutes until golden and crisp.

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Deli 2 — Broccoli & Kale White Sesame Salad (Goma-ae style)

A light sesame-dressed green to balance the meal.

• Broccoli: 80 g
• Kale: 40 g (tough stems removed)
• Tahini: 1 tsp (or ground white sesame paste)
• Soy sauce: 1 tsp

Method:

1. Steam or lightly blanch broccoli and kale until tender-crisp; shock in cold water to keep color.
2. Toss with tahini and soy sauce until evenly coated.

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Rice & Miso Soup (my favourite combo)

I love a simple miso soup with tofu, wakame, shiitake and negi, and rice cooked in a donabe for texture.

Rice cooked in a donabe — rustic, fragrant and perfect with miso soup.

Donabe Rice (serves 2)

• Japanese short-grain rice: 1 cup (about 180 g), rinsed until water runs clear
• Water: 1 – 1.05 cups (depending on variety)

Method (donabe):

1. Soak rinsed rice 30 minutes. Place in donabe with measured water.
2. Cover, cook over medium-high heat until steam appears; lower heat and simmer 10–12 minutes. Remove from heat and rest 10 minutes before opening.

Miso Soup (serves 2)

• Dashi (kombu & katsuobushi or instant): 600 ml
• Tofu (cubed): 100 g
• Wakame (rehydrated): 1 tbsp
• Shiitake (sliced): 1–2
• Negi / spring onion: to taste
• Miso paste: 1–2 tbsp (adjust to taste)

1. Bring dashi to a gentle simmer, add shiitake and tofu, and wakame to heat through.
2. Turn off heat, dissolve miso into a little dashi in a ladle, then return to pot (do not boil miso).
3. Garnish with finely sliced negi and serve with freshly steamed rice.

Serving & Notes

• Make the salmon marinade up to a day ahead — it deepens in flavor.
• Use maple syrup for a subtle sweetness; if you prefer a more traditional flavor, swap with mirin.
• Adjust miso to taste — white miso is mild and balances the maple nicely.
• This menu is flexible — swap the roast potatoes for a simple pickled salad for a lighter touch.

If you try this, I’d love to know — tag @zen_kitchen_diary or leave a comment below.

Enjoy your calm kitchen moments — Ayaka