I don't think you can easily find Sake (salmon) Oyakodon in a restaurant.
I "invented" this recipe following an idea we had with my wife in 2010 while eating sushi.
You will see this recipe is very simple and very quick to make. A bowl of rice, nori seaweed, a piece of salmon and eggs of the same fish.
I'm sure you'll like it
What is an Oyakodon?
It is a donburi, a dish served in a bowl with rice where parents and children are mixed. Traditionally chicken and an egg. I don't know about you, but personally, I love the concept!
In the recipe you are reading, I took the liberty of replacing the traditional protein with salmon and salmon eggs. And it's far from being a classic in Tokyo.
The little story of this recipe
You understand that this is not a traditional Japanese recipe. My wife and I got the idea while eating sushi at a Kaiten-zushi in Tokyo. We then asked the chef if he could prepare us a Sake no oyako sushi.
I still remember the look in his eyes. He was perplexed but he agreed to our request.
And since then I adapted the recipe into a donburi and we regularly eat salmon and eggs over a bowl of rice at home.
How to twist it a little more?
By keeping the basic ingredients, you can definitely bring a plus to this dish.
With fresh herbs for example:
By adding a leek tombé that you place between the rice and the salmon. Don't hesitate to add some marinated ginger and/or marinate the Ikura (salmon eggs) in Nihonshu (sake).
And for an even more yummy twist, add a little salicornia (Salicornia).
The Ikura and the salicornia will explode in your mouth and your palate will not know what to think.
Do not hesitate to grill your salmon on the barbecue, the taste is then incomparable and is close to the traditional Oyakodon.
Use a round rice, Japanese is better, if you want to get closer to what you can eat in Japan. If you can't find any you can replace it with risotto rice.