Jan 30, 2020

Salmon and Egg Donburi

Truth to be told, I was planning on making salmon oyakodon. It's similar to the commonly seen chicken oyakodon, as the name roughly suggests parents and child, so one can relate its main ingredients as chicken and eggs. 

So for the salmon version, it should be salmon and ikura (salmon roe), but I didn't want to use ikura since I might reheat this meal later on. Don't feel like getting ikura cooked. So I swapped out the ikura with chicken egg still, not so much of parent and child anymore, but it does tastes good even after reheating the day after.

Salmon and egg donburi -

Ingredients (about 4 portions)?

  • 4 portions quinoa white rice
  • 1 1/2 cups salmon chunks
  • 3 to 4 eggs
  • 1 medium onion
  • 10 shiso leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons twice condensed tsuyu
  • 2 tablespoons mirin
  • 2 teaspoons soy sauce
  • 2 teaspoons sake/rice cooking wine
  • 1/2 teaspoon grated garlic
  • Some flour
  • Some olive oil


I got some salmon fillets and cut them into larger bite size chunks. Beat the eggs. 

Peel and slice the onion. Peel and grate the garlic clove. Finely chop shiso leaves. Prepare enough white rice for four portions. I actually added some quinoa for extra texture and health benefit.

Pre-mix the sauce in a bowl with 4 tablespoons tsuyu, 2 tablespoons mirin, and 1/2 teaspoon grated garlic.

Lightly marinate the salmon with 2 teaspoons soy sauce and 2 teaspoons sake. About 10 minutes. Once done, dust salmon chunks with some flour.

Drizzle enough olive oil to coat the bottom of a non-stick pan and turn to medium high heat. Once the surface gets warm, add in salmon chunks one by one and sear till colored. Flip once a while till all sides turn slightly golden. Scoop out.

Use the same pan, add in 2 more tablespoons of olive oil along with onion slices, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sear till the onion gets slightly browned on the edges.

Add in premixed sauce. The sauce should boil right away since the pan is really hot, so quickly transfer seared salmon chunks over and give it a quick toss. Cook for another minute using medium heat. 

Further turning down the heat then pour in beaten egg. Give it a gentle stir then turn off the heat right away. The residual heat will continue to cook the eggs. Try not to overcook the eggs. Aiming for salmon chunks encased in semi-cooked, soft textured eggs. 

Scoop some quinoa rice to serving bowls and pour in some salmon and egg mixture. Garnish with chopped shiso leaves.

This not so parent and child version of salmon oyakodon actually turned out pretty heart-warming. Perhaps even better than ikura, especially the weather is getting cold here, slightly cooked egg with oozing yolk sounds just about right.

Other rice recipes:

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