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
Sliced Thinly, (approx. ½ pkt)
2 g
Sesame Seeds
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
Step 1
  • Boil the seabass fillet in a pot of water for 8-10 mins until there is no redness in the meat, and the flesh is fully cooked.
Step 2
  • Scoop the fish out and set aside. Do not drain the pot of broth.
Step 3
  • Reduce the heat to a medium fire so that the broth is now simmering.
Step 4
  • Add the white parts of the chopped spring onion and the rest of the broth ingredients. Simmer for 10 mins.
Step 5
  • Separate the fillet into small chunks with a fork once it is cool enough to handle, then set it aside.
Step 6
  • Shape your cooked rice like a mound and place it in a bowl.
Step 7
  • Top the cooked rice mound with seabass chunks and thin seaweed strips, then carefully pour the broth along the sides of the bowl.
Step 8
  • Garnish with the green parts of the spring onion, sesame seeds and serve it up!
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