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
Scale
- 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
Find it online: https://badlyyummy.com/en/sake-oyakodon/