Salmon and Egg Donburi Recipe

Donburi is rice with some topping in a bowl.   Typical toppings are chicken and egg (Oyakodon), Tempura (Tendon), or beef (Gyudon).  It’s a complete meal in a bowl.

The topping, however, can be anything you like, really.  I had leftover baked salmon from dinner the night before, so it was recycled into this dish.  And I have to say, salmon still made a pretty good Donburi.

If you ‘d like to see more details on Donburi dishes, please check out our Oyakodon Video.

Salmon and Egg Donburi

Cook Time: 15 minutes

Yield: 4 servings

Ingredients

  • 1 cup (240ml) Dashi
  • 2 Tbsp sugar
  • 2 Tbsp Sake
  • 4 Tbsp soy sauce
  • 2 Tbsp Mirin
  • 1 small onion, thinly sliced
  • 3/4 cup cooked salmon, largely flaked
  • 4 eggs
  • 4 bowls of steamed rice
  • green onions, thinly sliced

Instructions

  1. Add Dashi, sugar, Sake, soy sauce and Mirin in a large frying-pan. Heat until boiling.
  2. Add onion and cook for 2 minutes at medium heat. Then add salmon.
  3. Beat the eggs in a bowl and pour over the salmon and onion. Cover and cook for 1 minute.
  4. Pour eggs and salmon with sauce over rice in each bowl. Sprinkle with green onions.