Japanese ochazuke with fried rice cakes and salmon
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
402 kcal
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Course
Main Course
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Cuisine
Japanese
Japanese ochazuke with fried rice cakes and salmon
Description
Japanese ochazuke with fried rice cakes and salmon combines crispy pan-fried patties of sushi rice with a broth-based bowl featuring salmon and fresh vegetables. The rice cakes are formed by shaping cooled, cooked sushi rice into flat patties and pan-fried in toasted sesame oil until golden and crispy on both sides. A brush of soy sauce while frying adds savory notes and a slight glaze.
The broth is prepared by simmering water, or optional chicken broth or green tea, together with bok choy wedges and wild mushrooms to wilt them slightly without losing their bite. Snow peas and green onions are added towards the end to retain freshness. Miso paste is stirred in for a savory, tangy flavor, balanced with tamari sauce and sesame oil. Salmon is cooked separately and added to the bowl to provide protein and a tender texture.
When served, the fried rice cakes are placed in the broth along with the cooked salmon and veggies, creating a warm, comforting dish. Optional garnishes such as sesame seeds, pickled ginger, and furikake add texture and bursts of flavor that complement the savory base.
For frying, toasted sesame oil is recommended for its distinctive flavor, though a mixture with vegetable oil can reduce cost while still enhancing taste. This dish offers a mix of crispy, tender, and soft textures, combining the crunch of rice cakes with the gentle warmth of broth and delicate fish.
Ingredients
rice cakes
- 2 cups sushi rice cooked and cooled
- sesame oil toasted, for frying
- soy sauce I use Tamari
salmon bowl
- 48 ounces water or chicken broth or green tea
- 2 baby bok choy trimmed and cut in wedges; if using regular bok choy, remove outer leaves and slice
- 2 cups wild mushrooms or cultivated mushrooms, sliced
- 1 snow peas handful
- 4 green onion sliced
- 6 Tbsp yellow miso paste leave out if using green tea
- 1 Tbsp tamari sauce or to taste
- 2 tsp sesame oil toasted
- 1 lb salmon more or less cooked
optional garnish
- sesame seeds
- pickled ginger
- furikake a Japanese condiment made from dried fish, sesame seeds, chopped seaweed, sugar, and salt
Instructions
rice cakes
- Use an ice cream scoop or a 1/2 cup measure to portion out the rice and then form into flat patties, about 2 1/2-3 inch diameter.
- There's no need to be especially neat, in fact the uneven edges will get extra crispy as they fry. Note: wet or lightly oil your hands to prevent sticking.
- Coat the bottom of your skillet generously with sesame oil. Heat until hot but not smoking. Carefully add a few rice cakes at a time. Brush the tops with Tamari soy sauce and fry until crispy and starting to turn golden on both sides, about 5 minutes per side.
bowls
- Bring the water, broth, or freshly made green tea in a pan to a simmer and add the bok choy and mushrooms. Let simmer briefly to wilt the veggies.
- Add the snow peas and green onions and let cook for another minute. You're just looking to take the raw edge off the veggies.
- Remove from the heat and stir in in the miso paste until dissolved. Note: leave out the miso if you are using green tea. Add the Tamari and sesame oil. Taste the broth to adjust the flavor.
- Put a rice cake on the side of each of 4 wide shallow bowls. Fill with the broth, and then add the salmon, gently flaked. Garnish with sesame seeds and pickled ginger, or a sprinkle of furikake, if you like.
Notes
- Using toasted sesame oil for frying the rice cakes gives them a rich, nutty flavor but can be expensive; mixing it with vegetable oil is a budget-friendly alternative without losing flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 47mg | 16% |
| Sodium | 1556mg | 65% |
| Potassium | 703mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2690IU | 54% |
| Vitamin C | 28mg | 31% |
| Calcium | 110mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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