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
Total Time:35 minutes
Yield:4 peoples 1x
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
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.
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: