Traditional Japanese Breakfast with Grilled Fish and Miso Soup

Pat the saba fillets dry with paper towels. Sprinkle evenly with salt on both sides and let sit for 10-15 minutes to draw out excess moisture, then pat dry again.

While the fish rests, prepare the dashi stock if not already made. Heat the dashi stock in a medium pot over medium heat until just simmering.

Preheat your broiler or grill to high heat (around 200°C). Place the saba fillets skin-side up on a baking sheet lined with foil or parchment paper. Grill for 8-12 minutes, or until the skin is crispy and the fish is cooked through and flaky. Cooking time may vary based on thickness.

While the fish cooks, dice the silken tofu into 1-inch cubes. Rehydrate the dried wakame seaweed in a small bowl of water for 5 minutes, then drain well. Thinly slice the green onion.

Add the diced tofu and rehydrated wakame to the simmering dashi stock. Cook for 2-3 minutes until heated through.

Remove the pot from the heat. Ladle a small amount of dashi into a separate bowl with the miso paste and stir until completely dissolved. Return the dissolved miso to the pot and stir gently. Do not boil the miso soup after adding miso, as it diminishes the flavor.

Serve the grilled saba and miso soup immediately with warm cooked short-grain rice. Garnish the miso soup with sliced green onion.