Skincare Breakfast for Dry, Inflamed Skin

Marinate the salmon collar (2 pieces) in mirin (or rice wine) (1 Tbsp) 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 (1 Tbsp) mixed with yuzu juice (1 tsp)

Garnish with a few slices of lemon (½)

In a blender toss in the carrot (1), ginger (1 inch piece), soy sauce (1 Tbsp), honey (1 Tbsp), Mighty Sesame tahini (2 Tbsp), rice wine vinegar (¼ cup), olive oil (½ cup), and water (¼ cup)

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

Cut up the kale (½ cup), massage well, then combine in a bowl with the shredded red cabbage (½ cup) and dressing

Heat up the dashi (½ cup) first until boiling, then add in the seaweed (4—5 pieces)

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

Take off the heat, then stir in the miso paste (1 Tbsp)

Serve everything with rice (1 cup) topped with tobiko (1 Tbsp) and a side of kimchi (¼ cup)