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Japanese ochazuke with fried rice cakes and salmon
Japanese ochazuke with fried rice cakes and salmon features a nourishing miso or green tea broth ~ it's a quick and delicious weeknight meal!
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 servings
Calories: 402 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
rice cakes
- 2 cups cooked and cooled sushi rice
- toasted sesame oil* for frying
- soy sauce (I use Tamari)
salmon bowl
- 48 ounces water, chicken broth, or green tea
- 2 baby bok choy, trimmed and cut in wedges Note: if using regular bok choy remove outer leaves and slice.
- 2 cups wild or cultivated mushrooms, sliced
- 1 handful of snow peas
- 4 green onions, sliced
- 6 Tbsp yellow miso paste (leave out if using green tea)
- 1 Tbsp Tamari sauce, or to taste
- 2 tsp toasted sesame oil
- 1 lb (more or less) cooked salmon
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
- *sesame oil is incredibly flavorful and makes the rice cakes so good, but it's pricy. You can also use regular vegetable oil with part sesame oil for flavor when frying the cakes.
Nutrition Information
Calories
402kcal
(20%)
Carbohydrates
31g
(10%)
Protein
25g
(50%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
8g
Monounsaturated Fat
7g
Cholesterol
47mg
(16%)
Sodium
1556mg
(65%)
Potassium
703mg
(20%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
2690IU
(54%)
Vitamin C
28mg
(31%)
Calcium
110mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
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.