Miso Salmon Ochazuke Style Bowl

Ingredients

• 1 salmon fillet (with skin)
• salt (to taste, for seasoning both sides of salmon)
• 1 tbsp cooking oil (for pan-frying)
• 2 cup water (for broth)
• 1 piece kombu (dried kelp for broth base)
• 2 tbsp miso paste (whisked until dissolved)
• 4 oz silky tofu (sliced)
• 1 green onion (chopped)
• 1 cup cooked rice (for serving)

Steps

1. 1

   Make the miso broth by heating water and kombu in a pot until just before boiling.

2. 2

   Remove the kombu from the water just before it reaches a boil.

3. 3

   Whisk in the miso paste until it is completely dissolved in the hot water.

4. 4

   Add the silky tofu slices to the broth and let them warm through for 1 to 2 minutes.

5. 5

   Turn off the heat and add the chopped green onions to the miso soup.

6. 6

   Prepare the salmon by patting the fillet dry and seasoning both sides with salt.

7. 7

   Heat a pan on medium-high heat with a little oil.

8. 8

   Place the salmon skin-side down in the pan and cook for 5 minutes until the skin is crispy.

9. 9

   Flip the salmon and cook the other side for 2 to 3 minutes until cooked through.

10. 10

    Place cooked rice in a serving bowl and lay the salmon fillet on top.

11. 11

    Pour the hot miso broth around the salmon and add the reserved kombu for extra umami if desired.

Notes

The author suggests using salmon head for a more affordable and collagen-rich broth. For the kombu, ensure you remove it before the water boils to avoid a bitter taste.

Nutrition per serving

• main
• salmon
• miso
• japanese-inspired
• healthy
• quick-meal
• seafood
• rice-bowl