breakfast

Takana-Chazuke with Seared Seatrout and Toasted Sesame

Name: Takana-Chazuke with Seared Seatrout and Toasted Sesame
Ingredients: 14.6 g Fish, seatrout, raw; 62.9 g (Pickled mustard green) Takana; 16.5 g Yam, raw, julienned; 7.9 g Hikari Miso, white soybean paste; 2.3 g Pumpkin seeds, roasted, unsalted

Nutrition

107

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Fish, seatrout, raw14.6 g

(Pickled mustard green) Takana62.9 g

Yam, raw, julienned16.5 g

Hikari Miso, white soybean paste7.9 g

Pumpkin seeds, roasted, unsalted2.3 g

Instructions

Slice the seatrout into thin, bite-sized slivers. Heat a small non-stick pan over medium-high heat and sear the fish for 30 seconds per side until opaque; set aside.

In a small bowl, whisk the white miso paste with 1/2 cup of hot water until completely emulsified and fragrant.

Arrange the julienned yam and finely chopped takana in a shallow serving bowl. Top with the seared seatrout.

Pour the hot miso broth over the ingredients, allowing the steam to release the earthy aroma of the fermented greens.

Finish by scattering the roasted pumpkin seeds over the top for a subtle crunch. Serve immediately while hot.