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
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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:
- chives,
- cilantro
- shiso
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.
Last tips
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.
📖 Recipe
Sake Oyakodon
I don't think you can easily find 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
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 4 peoples 1x
- Category: Comfort food
- Method: Grilled
- Cuisine: Japanese
Ingredients
- 480g of salmon fillet or 4 x 120g of salmon
- 80g of salmon eggs
- 2 nori algae
- 260g round Japanese rice
- 2 tablespoons of soy sauce
- 2 teaspoons of mirin
- 1 cm grated ginger
- 1 teaspoon of neutral oil
Instructions
- Cook the rice in the rice cooker or as recommended on the package.
- Removes scales from salmon
- Marinate it in the mixture of soy sauce, mirin, grated ginger for 15 minutes.
- Oil the skin of the salmon
- In a hot frying pan, place the salmon on baking paper.
- Seized it during 3 mn at high heat
- Lower the heat and continue cooking on one side for 7 minutes, you can cover the last 2 minutes if necessary.
- Cut the nori sheets in 2 widthwise and then slice them finely.
- Once the salmon is cooked, cut it into 2 cm pieces, keeping the skin intact.
- In a bowl, put your rice, the nori seaweed, the salmon pieces and finish by covering generously with salmon roe.
Notes
- 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.
- Don't hesitate to make Donburi even more Yummy by adding some of the following ingredients:
-
- chives,
- some coriander leaves,
- chiselled shiso,
- a tombé of leek,
- pickled ginger
- samphire
- salmon roe lightly marinated in Nihon-shu (sake)
Keywords: Donburi, Oyakodon, salmon, salmon eggs, rice
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