Salmon and Egg Donburi

Method4 steps · about 15 min

1. 1

   Step 1: Have 4 bowls of hot steamed rice and ¾ cup already cooked, largely flaked salmon ready. Put 1 cup ready bonito dashi, 2 tablespoons sugar, 2 tablespoons sake, 4 tablespoons soy sauce and 2 tablespoons mirin in a large frying pan and bring to a boil.

   Uses 1 cup ready strained bonito dashi · 2 Tbsp sugar · 2 Tbsp Sake · 4 Tbsp soy sauce · 2 Tbsp Mirin

2. 2

   Step 2: Thinly slice the small onion (1 small), add it to the boiling seasoned dashi and cook over medium heat for about 2 minutes, continuing until softened. Add all ¾ cup cooked salmon and heat it thoroughly; if using chilled leftover salmon, reheat it to 74°C (165°F) before adding the eggs.

   Initial onion simmer before salmon · 2 minUses Boiling seasoned bonito-dashi sauce · 1 small onion (thinly sliced) · ¾ cup cooked salmon, largely flaked, with bones and skin removed

3. 3

   Step 3: Beat the 4 eggs and pour them over the hot salmon and onion. Cover and start checking after 1 minute; continue cooking until the eggs are set throughout.

   Initial covered egg-set check · 1 minUses Hot cooked salmon and softened onion in seasoned sauce · 4 eggs

4. 4

   Step 4: Divide the cooked salmon, set eggs, onion and sauce over the 4 bowls of ready hot steamed rice (4). Thinly slice some green onions and sprinkle them over the bowls; serve immediately.

   Uses Cooked salmon and set eggs with onion and sauce · 4 bowls of already cooked steamed rice · green onions (thinly sliced)