Nobu drew from elements of a traditional Japanese breakfast for this donburi (rice bowl). Partially cooked salmon (Nobu is known for the technique) is flaked and seasoned with soy sauce, and eggs are scrambled soft with minced white onion, tomato juice, and sake. To serve, line the bowl with rice; then layer with the salmon, toasted nori, eggs, and then a garnish of toasted sesame seeds. (Nobu suggests a dollop of caviar or salmon roe.)
Matsutake mushrooms, considered by the Japanese to be the finest of all mushroom varieties, add fresh flavor to this broiled bass recipe from Michael Cimarusti, head executive chef at Providence.Also try: Striped Bass with Yuzu Kosho and Wilted Spinach
This recipe has super-healthy omega-3s and isoflavones. Garnish with edible flowers, such as nasturtiums. You can find wasabi and miso at Asian grocery stores and some natural-foods stores.
Per serving: 258 calories; 28 g protein; 10 g fat; 9 g carb; 1 g fiber.