Japanese Salmon Breakfast Soup – Ochazuke

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Japanese Salmon Breakfast Soup – Ochazuke

Jumat, 10 Januari 2020

#Japanese #Salmon #Breakfast #Soup – #Ochazuke

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!

Japanese Salmon Breakfast Soup – Ochazuke


  • 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


  • 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.
  • Read More About Recipe >>>Click Here<<<