Quick Seabass Miso Ochazuke
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Quick Seabass Miso Ochazuke

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Level

easy
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Cooking

20 min
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Preparation

30 min
Ingredients
Servings
3
Short-Grain Japanese Rice
cooked
3 cups
Seabass Fillet
250 g
Seaweed Snack
about half a packet, sliced thinly for garnish
2 g
Sesame Seeds
for garnish
1 tsp
Water
750 ml
Miso Broth
Spring Onion
12
Single-Serve Instant Miso Soup
3 packets
Salt
12 tsp
Pepper
12 tsp
How to cook
Prepare the rice
  • Prepare the rice according to the package instructions.
Prepare the seabass
  • Boil the seabass fillet in a pot of water for 8-10 minutes until there is no redness in the meat, and the flesh is fully cooked.
  • Scoop the fish out and set aside - do not drain the pot of broth.
  • Separate the fillet into small chunks with a fork once it is cool enough to handle, then set it aside.
Prepare the miso broth
  • Simmer the remaining pot of broth over a medium fire.
  • Add the white parts of the chopped spring onions, miso, salt and pepper then simmer for 10 minutes.
Assemble and serve
  • Shape your cooked rice like a mound and place it in a bowl.
  • Top the cooked rice mound with the seabass chunks and thin seaweed strips.
  • Carefully pour the broth along the sides of the bowl.
  • Garnish with the green parts of the spring onion, sesame seeds and serve.
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