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–+ servings
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2
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Ingredients

  • 3 tbsp SHOYU KOJI
  • 1 1/2 tbsp Sugar
  • 1 tbsp Water
  • 7 oz (200 g / 2 fillets) Salmon
  • 7 oz (200g) Tofu
  • 1/2 head Broccoli
  • To taste Green onions
  • To taste Sesame seeds
  • 14 oz (400g) Rice

Nutrition Facts

Calories・1087kcalCarbohydrates・197gProtein・50gFat・13gSaturated Fat・2gPolyunsaturated Fat・6gMonounsaturated Fat・4gCholesterol・55mgSodium・1616mgPotassium・1254mgFiber・8gSugar・12gVitamin A・987IUVitamin C・136mgCalcium・231mgIron・9mg

Instructions

  • Cut the tofu into 1-inch cubes (about 2.5 cm) and cut the broccoli into bite-sized florets.
  • Heat a small amount of oil in a pan and cook the salmon. Once cooked through, set the salmon aside. Clean the pan, add fresh oil, and cook the tofu and broccoli.
  • Add the salmon back to the pan. Mix the shoyu koji, sugar, and water, then pour the sauce into the pan and cook over low heat to prevent burning.
  • Once the sauce thickens and coats everything evenly, remove from the heat.
  • Serve the rice in a bowl or on a plate, then spoon the salmon, tofu, and sauce from Step 4 over the top. Finish with chopped green onions and sesame seeds.