Breakfast · Japanese · 15 min
Shake Ochazuke with Grilled Tilapia and Daikon Kimchi
- Calories
- 577
- Protein
- 48g
- Carbs
- 66g
- Fat
- 15g
Ingredients
- 6.0393 oz tilapia fillet
- 1.5556 tsp sesame oil
- 0.4775 cup wild rice
- 0.5 cup daikon kimchi
- 0.25 cup tomato soup
- 1 tsp fresh ginger
- 0.25 tsp salt
- 1 tbsp slivered almonds
Method
- 011. Boil the wild rice in water according to package instructions until tender (about 35-40 minutes); drain well and set aside.
- 022. Heat sesame oil in a skillet over medium-high heat. Season tilapia fillet with salt and sear for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 145°F/63°C and flesh flakes easily with a fork). Flake into large pieces.
- 033. In a small saucepan, combine 3/4 cup water, tomato soup base, and half of the minced ginger. Simmer for 3 minutes to infuse the broth.
- 044. Place cooked wild rice in a deep serving bowl. Arrange flaked tilapia, daikon kimchi, and the remaining minced ginger over the rice.
- 055. Pour the steaming broth over the rice dish and top with slivered almonds.
Cook it with the whole plan around it
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