keto Japanese Salmon Breakfast Soup - Ochazuke cover

Japanese Salmon Breakfast Soup – Ochazuke


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The other day, we went out to our good friend’s birthday dinner and the conversation of breakfast came up.  We were discussing what our kids ate for breakfast and they mentioned their kids love ochazuke.  For people that have never had Japanese ochazuke, it is really good but the ingredients are 99% rice, so not great for low-carb/keto.  That discussion inspired me to create a low-carb/keto ochazuke with actual ingredients (the ochazuke most people use is an instant version).  Although this version does take longer to make then an ‘instant version’, I think the extra time is well worth it to get a very delicious and nutritious breakfast!  So next time you have about 10 more minutes to spare in the morning, try this traditional Japanese breakfast ketofied!

keto Japanese Salmon Breakfast Soup - Ochazuke pin 1

This dish is low-carb/keto with ~3 carbs per serving.  The dish offers tastes of umami dashi paired with the delicate flavors of matcha tea and salmon omegas.

keto Japanese Salmon Breakfast Soup - Ochazuke pic

For this one, the special ingredients you will need are bonito flakesmatcha tea powder, soy sauce and optional shredded seaweed.  For the matcha tea powder, you can substitute with a green tea bag (make sure it is only green tea with no other added flavors).  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

Directions

1) Gather all the ingredients.

2) Line oven tray with aluminum foil and spray cooking oil.  Place salmon into the oven and cook at 425F for 8 minutes.

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, add 1 cup of hot water and Matcha Tea Powder in a glass cup, mix and set aside.  Note – if you are using green tea bags instead, directly replace Matcha Tea Powder on this step and steep as indicated on the directions.

5) In a stove top pot, add the bonito flakes, salt, soy sauce and green tea mix.  Bring to boil.  Once boiling, bring down to simmer.

6) Once salmon is done, use a strainer to pour green tea dashi soup over cauliflower rice.  Make sure to push out all excess liquid from bonito flakes with a ladle or spoon.  Add salmon and sprinkle optional shredded seaweed and serve hot.  If you desire more ‘flavor’, adjust with salt.

Hope you enjoy this low-carb/keto Japanese Salmon Breakfast Soup – Ochazuke!  If you are looking for other low-carb/keto breakfast ideas, be sure to check out our breakfast section in the Recipe Index!!

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keto Japanese Salmon Breakfast Soup - Ochazuke pin 2

keto Japanese Salmon Breakfast Soup - Ochazuke cover

Japanese Salmon Breakfast Soup - Ochazuke

The BEST Asian Low-Carb/Keto recipe for Japanese Salmon Breakfast Soup - Ochazuke . Enjoy this traditional Japanese breakfast dish at only ~3g Net Carb/Serving. Step by step directions with pictures makes this recipe quick and easy.
5 from 3 votes
Course: Breakfast
Cuisine: Japanese
Keyword: asianfusionbreakfast, japanesebreakfast, ketoasiansoup, ketobreakfast, lowcarbbreakfast
Prep Time: 1 minute
Cook Time: 8 minutes
Total Time: 9 minutes
Servings: 1
Print Recipe

Ingredients

  • 1/4 lb Salmon
  • 1 Cup Cauliflower Rice
  • 1 Cup Bonito Flakes
  • 1 Cup Water
  • 1/4 tsp Matcha Tea Powder
  • 1/4 tsp Soy Sauce
  • 1/4 tsp Salt

Instructions

  • Gather all the ingredients.
  • Line oven tray with aluminum foil and spray cooking oil. Place salmon into the oven and cook at 425F for 8 minutes.
  • 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 meatime, add hot water and Matcha Tea Powder in a glass cup, mix and set aside. Note - if you are using green tea bags instead, directly replace Matcha Tea Powder on this step and steep as indicated on the directions.
  • In a stove top pot, add the bonito flakes, salt, soy sauce and green tea mix. Bring to boil. Once boiling, bring down to simmer.
  • Once salmon is done, use a strainer to pour green tea dashi soup over cauliflower rice. Make sure to push out all excess liquid from bonito flakes with a ladle or spoon. Add salmon and sprinkle optional shredded seaweed and serve hot. If you desire more 'flavor', adjust with salt.

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2 Comments

  1. Looks so good. I was just looking fir a ketofied ochyazuke. Thank you!

    • LowCarbingAsian

      This one is really good!! Just mix a little inspiration with creativity and you can keto almost anything – even ochazuke!

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