Omsom Yuzu Miso-Glazed Salmon Bento
with Roasted Sweet Potatoes, Edamame Salad & Miso Soup | 2 servings
For Asian Heritage Month, we bring you a breakfast bento bonanza! This spread celebrates the flavors and presentation we love about Japanese cuisine, all highlighted by a savory, citrusy yuzu-miso glaze from women-owned Asian brand Omsom. Top a mound of fluffy rice with soy-marinated hard-boiled eggs, and serve alongside glazed salmon, tender sweet potatoes, a bowl of warming miso soup, and an edamame-cucumber salad for fresh, crunchy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Eggs
(Contains Eggs)
¾ cup
Jasmine Rice
8 tablespoon
Soy Sauce
(Contains Soy, Wheat)
2 unit
Mini Cucumber
2 unit
Scallions
5 teaspoon
Sherry Vinegar
4 ounce
Edamame
(Contains Soy)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
10 ounce
Skin-on Salmon
(Contains Fish)
3 unit
Miso Sauce Concentrate
(Contains Soy)
1 unit
Japanese Yuzu Miso Glaze
(Contains Soy)
2 unit
Sweet Potatoes
Not included in your delivery
Salt
Pepper
1 teaspoon
Cooking Oil
1.25 teaspoon
Sugar
Nutrition Values
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Bring a small pot of water to a boil. Once boiling, add eggs and reduce to a low simmer. Cook for 11 minutes (set that timer!), then drain and cover with cold water. Bring rice, 1¼ cup water, and a pinch of salt to boil in a second small pot. Once boiling, reduce to simmer; cover and cook until tender, 15-18 min. Turn off heat, keep covered until ready to serve.
Reserve 1 tsp soy sauce in a medium microwave-safe bowl. Dice sweet potatoes into ½-inch pieces. Quarter cucumbers lengthwise; slice into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Toss sweet potatoes on one side of a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack for 15 minutes (you’ll add more to the sheet then).
Meanwhile, peel eggs. In a small bowl, whisk together remaining soy sauce, 2 tsp vinegar, 1 tsp sugar, and ½ cup water. Microwave until warmed through and sugar is dissolved, 2-3 minutes. Add eggs and turn to coat; set aside to marinate, turning occasionally.
Place edamame in a second medium, microwave-safe bowl. Season with salt and pepper. Microwave until warmed through. 30-45 seconds. Add cucumbers, scallion whites, dressing, 1 tsp vinegar, and ¼ tsp sugar; stir to combine. Season generously with salt and pepper.
Pat salmon* dry with paper towels; season all over with salt and pepper. Once potatoes have cooked 15 minutes, remove sheet from oven. Place salmon, skin sides down, on empty side and top with half the Omsom Japanese Yuzu Miso Glaze. Carefully toss potatoes with remaining Omsom Japanese Yuzu Miso Glaze. Return sheet to top rack and roast until salmon is cooked through and potatoes are tender, 8-10 minutes.
Add stock concentrates and 1 cup water to bowl with reserved soy sauce; whisk to combine. Microwave until hot, 2-3 minutes. Carefully stir in half the scallion greens.
Fluff rice with a fork. Halve marinated eggs. Divide rice between plates and arrange in the center. Top with eggs and drizzle with marinade to taste. Serve salmon, sweet potatoes, and edamame salad around rice. Sprinkle everything with remaining scallion greens. Divide soup between bowls and serve on the side.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness. Salmon is fully cooked when internal temperature reaches 145°.
