Skincare Breakfast for Dry, Inflamed Skin

For the salmon:

Marinate the salmon collar in mirin or rice wine for 10 mins

Once done, pat dry, top with a sprinkle of salt, then set on a crinkled up aluminum foil in a broiler on high for 10 mins

Serve with a ponzu sauce of soy sauce mixed with yuzu juice

Garnish with a few slices of lemon

For the salad and dressing:

In a blender toss in the carrot, ginger, soy sauce, honey, tahini, vinegar, olive oil, and water

Blend on high, adding a few tbsps of water at a time until it reaches your preferred consistency

Cut up the kale, massage well, then combine in a bowl with the red cabbage and dressing

For the miso soup:

Heat up the dashi first until boiling, then add in the seaweed

Let it cook until fully rehydrated, which should take about 1-2 mins

Take off the heat, then stir in the miso paste

Serve everything with rice topped with tobiko and a side of kimchi