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Tokyo Salmon Rice Soup

A 9:16 storyboard, 82 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.

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  1. Scene 1 · hook · 4s

    Hook

    Shot. Open tight on the finished Tokyo Salmon Rice Soup, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.

    Voiceover. Tokyo Salmon Rice Soup. Tokyo Salmon Rice Soup. Zosui is rice simmered in broth until soft, with salmon and a ribbon of egg. It should be soupier than a risotto. Here is the whole thing, one move at a time.

    On screen. Tokyo Salmon Rice Soup

  2. Scene 2 · title · 4s

    Open on the finished dish

    Shot. Slow push-in on the finished Tokyo Salmon Rice Soup, ivory linen, a gold spoon just out of focus. No faces. No logos.

    Voiceover. Tokyo Salmon Rice Soup. Tokyo Salmon Rice Soup. Zosui is rice simmered in broth until soft, with salmon and a ribbon of egg. It should be soupier than a risotto.

    On screen. Tokyo Salmon Rice Soup

  3. Scene 3 · ingredients · 6s

    Mise en place

    Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.

    Voiceover. Set out salmon, dry brown rice, spinach, egg, fresh ginger. Measure before the pan is hot.

    On screen. Mise en place

  4. Scene 4 · equipment · 5s

    Equipment

    Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.

    Voiceover. You need Heavy pot, Scale, Wooden spoon, Ladle.

    On screen. Heavy pot · Scale · Wooden spoon

  5. Scene 5 · step · 6s

    Step 1

    Shot. Tokyo Salmon Rice Soup: mise en place in small cups. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Cut the salmon and egg and spinach into even pieces. Measure the soy sauce, rice vinegar, and aromatics into cups so you are not hunting once the pot is hot. Start the dry brown rice in a small pot with just enough broth to cover it by a fingertip. Keep it at a simmer, lid cracked, while the rest of the dish cooks.

    On screen. Cut the salmon and egg and spinach into even…

  6. Scene 6 · step · 6s

    Step 2

    Shot. Tokyo Salmon Rice Soup: aromatics softening in a small slick of oil. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Warm the neutral oil in a heavy pot over medium heat. Cook the garlic, ginger or galangal, and any chili paste until they smell sweet, about 1 minute. This is a short bloom, not a fry. Add dried wood ear mushroom and toasted nori with the aromatics.

    On screen. Warm the neutral oil in a heavy pot over medium…

  7. Scene 7 · step · 7s

    Step 3

    Shot. Tokyo Salmon Rice Soup: pot at a steady simmer. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Simmer 18 min in real time.

    Voiceover. Add the salmon and egg and the broth. Bring it up, then drop to a steady simmer until the thickest piece flakes and the center is just opaque, about 18 minutes.

    On screen. Add the salmon and egg and the… · Simmer 18 min

  8. Scene 8 · step · 6s

    Step 4

    Shot. Tokyo Salmon Rice Soup: vegetables simmering in the pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Stir in spinach. Simmer only until they are tender, with some color left and not stewed to gray. If you are using noodles or rice, add them now so they drink a little of the broth.

    On screen. Stir in spinach. Simmer only until they are…

  9. Scene 9 · step · 6s

    Step 5

    Shot. Tokyo Salmon Rice Soup: herbs scattered over the finished pot. Natural window light, ivory linen, handmade ceramic, no text, no logo.

    Voiceover. Turn off the heat. Add scallion and rice vinegar. The neutral oil stays at the teaspoon you started with. Zosui is rice simmered in broth until soft, with salmon and a ribbon of egg. It should be soupier than a risotto.

    On screen. Turn off the heat. Add scallion and rice…

  10. Scene 10 · doneness · 6s

    How you know it is done

    Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.

    Voiceover. Tokyo Salmon Rice Soup is done when the thickest piece is tender and the liquid is quiet, not at a hard boil.

    On screen. Doneness

  11. Scene 11 · mistakes · 7s

    If it goes wrong

    Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.

    Voiceover. Tokyo Salmon Rice Soup looks done on top and is still raw in the center. Trust the cue in the method, not the color alone. Give it a few more minutes and check the center. Tokyo Salmon Rice Soup spread, sank, or turned out dry. Measure by weight next time, heat the oven fully, and stop when the doneness cue appears rather than when the timer ends.

    On screen. Common fixes

  12. Scene 12 · storage · 5s

    Cooling and storage

    Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.

    Voiceover. Cool Tokyo Salmon Rice Soup, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven, not a raw salad.

    On screen. Storage

  13. Scene 13 · nutrition · 5s

    Nutrition lower third

    Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.

    Voiceover. One serving is about 383 calories, with 25.8 grams of protein. Pai marks it Healthy.

    On screen. 383 kcal · 25.8 g protein · Healthy

  14. Scene 14 · plate · 5s

    Plate and close

    Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.

    Voiceover. Serve 4 bowls. Eat while it is at its best.

    On screen. Tokyo Salmon Rice Soup

  15. Scene 15 · cta · 4s

    Close

    Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.

    Voiceover. Cook Tokyo Salmon Rice Soup from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.

    On screen. Cook it from the recipe

Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.