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Tanindon - Salmon and egg rice bowl
Course:
Lunch, Main Course
Cuisine:
Japanese
Keyword:
egg, rice, salmon
Servings:
4
people
Author:
Steve Paris
A variation on oyakodon, this tanindon or donburi (rice bowl), tops the rice with salmon and green onion lightly poached in seasoned dashi stock. This, in turn, is topped with a raw egg yolk.
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Ingredients
2
cups
Japanese sushi rice
3/4
cup
dashi
3
Tbsp
soy sauce
2
Tbsp
mirin
2
Tbsp
sake
20
g
butter
1
Tbsp
vegetable oil
1
cup
spring onions
washed and diced
400
g
salmon fillet
skin removed
6
eggs
4
Tbsp
garlic chives
finely diced
4
egg yolks
Instructions
Cook the rice according to instructions on the packet or as per this guide.
Make the tsuyu by combining the dashi, soy sauce, mirin, and sake in a measuring cup.
Break the 6 eggs into another bowl and lightly whisk.
Dice the salmon fillets into bite-sized pieces.
Using a pan the same size as your rice bowls, add 5 g butter and 1/2 Tbsp oil and place over a medium-low heat.
Add some rice to a warmed rice bowl.
Add 1/4 cup of the spring onions and sauté for a few minutes.
Add 1/4 cup tsuyu to the pan and allow to come up to a simmer.
Add 1/4 of the diced salmon and cook for a few minutes until pink.
Add 1/4 of the whisked egg and stir into the tsuyu and salmon.
Cover and cook for 2 minutes or until the egg is just starting to set. Do not overcook the egg.
Immediately slide the egg, salmon and tsuyu mix out of the pan and on to a rice bowl.
Top with an egg yolk and a sprinkle of chives.
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