Dashi Butter Chazuke with Tilapia

Serves 1
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Directions

  1. 1Simmer miso soup with daikon for a sweet, earthy base.
  2. 2Simmer miso soup with daikon for a sweet, earthy base.
  3. 3Simmer miso soup with daikon for a sweet, earthy base.
  4. 4Season tilapia with salt and shichimi.
  5. 5Season tilapia with salt and shichimi.
  6. 6Season tilapia with salt and shichimi.
  7. 7Lightly dust tilapia with cornstarch for crispy skin.
  8. 8Lightly dust tilapia with cornstarch for crispy skin.
  9. 9Lightly dust tilapia with cornstarch for crispy skin.
  10. 10Pan-sear tilapia skin side down.
  11. 11Pan-sear tilapia skin side down.
  12. 12Pan-sear tilapia skin side down.
  13. 13Press the tilapia down on the pan for the first 15 seconds to prevent it from curling.
  14. 14Press the tilapia down on the pan for the first 15 seconds to prevent it from curling.
  15. 15Press the tilapia down on the pan for the first 15 seconds to prevent it from curling.
  16. 16Prepare 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.
  17. 17Prepare 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.
  18. 18Prepare 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.
  19. 19Mix the dashi butter vinaigrette directly into hot rice.
  20. 20Mix the dashi butter vinaigrette directly into hot rice.
  21. 21Mix the dashi butter vinaigrette directly into hot rice.
  22. 22Assemble the bowl by adding tofu, seaweed, and green onions to the rice.
  23. 23Assemble the bowl by adding tofu, seaweed, and green onions to the rice.
  24. 24Assemble the bowl by adding tofu, seaweed, and green onions to the rice.
  25. 25Place the pan-seared tilapia on top of the rice.
  26. 26Place the pan-seared tilapia on top of the rice.
  27. 27Place the pan-seared tilapia on top of the rice.
  28. 28Add wasabi and tobiko to the dish.
  29. 29Add wasabi and tobiko to the dish.
  30. 30Add wasabi and tobiko to the dish.
  31. 31Pour hot miso soup over the assembled dish to lightly coat the rice.
  32. 32Pour hot miso soup over the assembled dish to lightly coat the rice.
  33. 33Pour hot miso soup over the assembled dish to lightly coat the rice.

Ingredients

  • Miso soup
  • Miso soup
  • Miso soup
  • Daikon
  • Daikon
  • Daikon
  • Fresh tilapia
  • Fresh tilapia
  • Fresh tilapia
  • Salt
  • Salt
  • Salt
  • Shichimi
  • Shichimi
  • Shichimi
  • Cornstarch
  • Cornstarch
  • Cornstarch
  • 1 tablespoon Butter
  • 1 tablespoon Butter
  • 1 tablespoon Butter
  • 1 teaspoon Olive oil
  • 1 teaspoon Olive oil
  • 1 teaspoon Olive oil
  • 0.25 teaspoon Dashi powder
  • 0.25 teaspoon Dashi powder
  • 0.25 teaspoon Dashi powder
  • 0.5 teaspoon Soy sauce
  • 0.5 teaspoon Soy sauce
  • 0.5 teaspoon Soy sauce
  • 0.5 teaspoon Rice vinegar
  • 0.5 teaspoon Rice vinegar
  • 0.5 teaspoon Rice vinegar
  • Hot rice
  • Hot rice
  • Hot rice
  • Tofu
  • Tofu
  • Tofu
  • Seaweed
  • Seaweed
  • Seaweed
  • Green onions
  • Green onions
  • Green onions
  • Tobiko
  • Tobiko
  • Tobiko
  • Wasabi
  • Wasabi
  • 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.