5 from 10 votes
Japanese ochazuke with fried rice cakes and salmon
This dish features crisped fried rice cakes served in a savory broth made with water, miso, and soy sauce, accompanied by tender salmon and a selection of vegetables. The toasted sesame oil used for frying enhances the rice cakes with a nutty flavor, while the warm broth softens the greens and mushrooms just enough to keep their texture. The miso and tamari contribute umami depth, making for a comforting and balanced meal that can be enjoyed as a light lunch or a gentle dinner.
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings:
4
servings
Calories:
402 kcal
Course:
Main Course
Cuisine:
Japanese
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 402
% 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.