The other day, we were at our good friend’s birthday dinner when the conversation of breakfast came up. We were discussing what our kids ate for breakfast when they mentioned their kids loves ochazuke. The thought of even trying to make an low-carb/keto Japanese Salmon Breakfast Soup – Ochazuke didn’t even cross my mind until this conversation came up, but I’m glad it did!
For the people that haven’t had Japanese ochazuke before, it’s a traditional Japanese breakfast that takes the idea of pouring some Dashi mixed green tea into a bowl of rice and topping it with various toppings such as salmon, umeboshi, green onions, eggs, etc. It’s really good but 99% of the ingredients is rice, so not great for low-carb/keto.
We took the base of an ochazuke using actual ingredients (most people use the instant version) and worked off of that. Using real green tea packed with antioxidants and theanine, we mixed that with some Dashi and cooked it with some cauliflower rice and out came this really good low-carb/keto Japanese ochazuke! If you’re a tea person, you replace the green tea with some genmaicha for extra added flavor!
And although this version does take longer to make then an ‘instant version’, I think the extra time is well worth! It’s delicate and light making for great option for the first meal of the day!
For this one, the special ingredients you will need are Bonito Flakes, Matcha Tea Powder, Soy Sauce and optional shredded seaweed.
For the Matcha Tea Powder, you can substitute with a green tea bag (make sure it’s only green tea with no other added flavors) or genmaicha.
You can pick up everything at a local Asian supermarket and most of the things on Amazon.
Now, let’s get started!
Prepping Time 1M
Cook Time 8M
Total Time 9M
Net Carb/Serv ~3g
Servings 1
Ingredients
- 1/4 lbs Salmon Fillet
- 1 Cup Cauliflower Rice
- 1 Cup Bonito Flakes
- 1 Cup Green Tea, Matcha Tea, or Genmaicha Tea (we prefer Genmaicha)
- 1/4 tsp Soy Sauce
- 1/4 tsp Salt
- Shredded Seaweed (optional)
Directions
1) Gather all the ingredients.
2) Place salmon on a silicone baking mat or oiled sheet of aluminum foil. Transfer salmon into the oven and cook at 425F for 8 minutes. Note – if you prefer, you can lightly salt the salmon prior to baking.
3) In a stove top pot, add enough water to cover cauliflower rice. Bring water to boil and add cauliflower rice on medium heat. Cook for 4 minutes or until desired ‘soft’ texture is attained. Strain the water and transfer cooked cauliflower rice to a serving bowl.
4) In the meantime, brew 1 cup of green, matcha or genmaicha tea and steep per instruction on packaging.
5) In a stove top pot, add the Bonito Flakes, salt, soy sauce and 1 cup of tea. Bring to boil, then reduce to simmer and let it steep for 2-3 minutes. Once 2-3 has passed, strain out the Bonito Flakes and keep soup in a warmer.
6) Once your salmon is done, place on top of cauliflower rice, pour soup on top and sprinkle with optional shredded seaweed. If you desire more ‘flavor’, adjust with salt.
Hope you enjoy your low-carb/keto Japanese Salmon Breakfast Soup – Ochazuke!
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Japanese Salmon Breakfast Soup - Ochazuke
Ingredients
- 1/4 lbs Salmon Fillet
- 1 Cup Cauliflower Rice
- 1 Cup Bonito Flakes
- 1 Cup Green Tea Matcha Tea, or Genmaicha Tea (we prefer Genmaicha)
- 1/4 tsp Soy Sauce
- 1/4 tsp Salt
- Shredded Seaweed optional
Instructions
- Gather all the ingredients.
- Place salmon on a silicone baking mat or oiled sheet of aluminum foil. Transfer salmon into the oven and cook at 425F for 8 minutes. Note - if you prefer, you can lightly salt the salmon prior to baking.
- In a stove top pot, add enough water to cover cauliflower rice. Bring water to boil and add cauliflower rice on medium heat. Cook for 4 minutes or until desired 'soft' texture is attained. Strain the water and transfer cooked cauliflower rice to a serving bowl.
- In the meantime, brew 1 cup of green, matcha or genmaicha tea and steep per instruction on packaging.
- In a stove top pot, add the Bonito Flakes, salt, soy sauce and 1 cup of tea. Bring to boil, then reduce to simmer and let it steep for 2-3 minutes. Once 2-3 has passed, strain out the Bonito Flakes and keep soup in a warmer.
- Once your salmon is done, place on top of cauliflower rice, pour soup on top and sprinkle with optional shredded seaweed. If you desire more 'flavor', adjust with salt.
Video
Nutrition
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Looks so good. I was just looking fir a ketofied ochyazuke. Thank you!
This one is really good!! Just mix a little inspiration with creativity and you can keto almost anything – even ochazuke!