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ikura don (japanese rice bowl with salmon roe) recipe

Name: Ikura Don (Japanese Rice Bowl With Salmon Roe) Recipe
Total time: 35 min
Yield: Makes 1 generous bowl
Cuisine: Japanese
Ingredients: 4 ounces (115g) cured salmon roe (see note); 1 tablespoon (15ml) usukuchi (light) soy sauce; 1 tablespoon (15ml) mirin or sake; 1/4 cup (60ml) homemade or instant dashi; 1 to 1 1/2 cups cooked short-grain rice, cooled slightly; Wasabi, for garnish; Nori seaweed strips, for garnish; Shiso leaf, for garnish (optional)

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Total: 35 minutes

Servings: 1

Cost: $17.50 /serving

Author : Daniel Gritzer

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Ingredients

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4 ounces (115 grams) cured salmon roe (see note)1 tablespoon (15 milliliters) usukuchi (light) soy sauce1 tablespoon (15 milliliters) mirin or sake1/4 cup (60 milliliters) homemade or instant dashi1 to 1 1/2 cups cooked short-grain rice, cooled slightlyWasabi, for garnishNori seaweed strips, for garnishShiso leaf, for garnish (optional)

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Instructions

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Step 1

In a medium bowl, combine salmon roe with soy sauce, mirin or sake, and dashi. Let stand for at least 15 and up to 30 minutes. (This is a good time to cook the rice.)

Step 2

Scoop rice into a serving bowl. Drain roe, then gently spoon onto rice. Garnish with wasabi, nori strips, and shiso, if desired. If you want, you can add other seafood to the bowl, like slices of salmon sashimi, picked cooked crabmeat, uni (sea urchin), or more.