Serves 1
Directions
- 1Simmer miso soup with daikon for a sweet, earthy base.
- 2Season tilapia with salt and shichimi.
- 3Lightly dust tilapia with cornstarch for crispy skin.
- 4Pan-sear tilapia skin side down.
- 5Press the tilapia down on the pan for the first 15 seconds to prevent it from curling.
- 6Prepare the dashi butter vinaigrette in the same pan by melting 1 tablespoon butter, 1 teaspoon olive oil, 1/4 teaspoon dashi powder, 1/2 teaspoon soy sauce, and 1/2 teaspoon rice vinegar together.
- 7Mix the dashi butter vinaigrette directly into hot rice.
- 8Assemble the bowl by adding tofu, seaweed, and green onions to the rice.
- 9Place the pan-seared tilapia on top of the rice.
- 10Add wasabi and tobiko to the dish.
- 11Pour hot miso soup over the assembled dish to lightly coat the rice.
Ingredients
- Miso soup
- Daikon
- Fresh tilapia
- Salt
- Shichimi
- Cornstarch
- 1 tablespoon Butter
- 1 teaspoon Olive oil
- 0.25 teaspoon Dashi powder
- 0.5 teaspoon Soy sauce
- 0.5 teaspoon Rice vinegar
- Hot rice
- Tofu
- Seaweed
- Green onions
- Tobiko
- Wasabi
Equipment
PotCutting boardSmall bowlPanSpatulaSpoonSmall glass container
Tips
- Press the tilapia down on the pan for the first 15 seconds while searing to prevent it from curling.
- Do not wash the pan after cooking the fish to make the dashi butter vinaigrette.
Related recipes
Pipikaula
Japanese · Soup
Crunchy Crab Rice Paper Snacks
Japanese · Soup
Ramen Balls
Japanese · Soup
Dietitian's Instant Ramen
Japanese · Soup
Viral Ramen Recipe
Japanese · Soup
Easy Crockpot Dinner
Japanese · Soup2h 15m
Honey Soy Chicken Bowl
Japanese · Soup15m
Miso Chicken Ramen
Japanese · Soup
Ramen Eggs
Japanese · Soup
Curry Udon
Japanese · Soup
20-minute ramen
Japanese · Soup20m
Coconut Chili Ramen with Crispy Pork
Japanese · Soup30m