The Veep actor is a fan of the Japanese approach to breakfast.
Serves two
Wash 50g rice, then put in a pan with 100ml cold water. Bring to a simmer, cook for 10 minutes, remove from the heat and cover. Leave for 10 minutes, then fluff with a fork.
Brush a fillet of salmon with soy or teriyaki sauce, and fry until cooked through, three to four minutes a side. Beat an egg with a couple of drops of soy sauce and half a teaspoon of mirin, or a pinch of sugar and a quarter-teaspoon of cider vinegar. Pour into a hot frying pan over a low heat and swirl into a thin layer. Cook for a minute, roll into a neat cylinder and remove from pan. Cut into discs and keep warm. Make two bowls of miso soup (buy instant miso) and add a handful of diced tofu and chopped spring onion. Divide the warm salmon, rice and omelette between two plates, and serve with preserved umeboshi plums, grated daikon and soup.
