Asian breakfast : salmon okayu

GOURMANDE in OSAKA

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Second morning of okayu rice porridge with the leftover cooke for the umeboshi okayu

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The base is the same : brown rice + cooked aka endomame red peas + a little salt.

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Grilled salted salmon.

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With the salmon, I’ve toasted a few abura age (fried tofu). To make croutons for a Fall salad, with figs :

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The fish on top of the rice, with sesame seeds and shikwasa lime.

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