Torched Salmon Donburi

Torched Salmon Donburi

Serves 5


Soft-Boiled Egg

Bring a pot of water to a rapid boil. Gently drop the eggs into the boiling water. Cook for a little over five minutes. Remove eggs and place in an ice water bath. Let cool for three minutes. When the eggs have cooled, peel the shell off the eggs from the bottom and move upwards to the top.


Sake Soy

Combine sake and soy in one bowl and mix thoroughly. Place to the side for later use.


Pickled Cucumber

Combine rice vinegar, white sugar and kosher salt into a bowl. Stir until sugar has dissolved. Add thinly sliced cucumber into the liquid mixture. Using your hands, crush the cucumber with the vinegar, white sugar, and kosher salt.



Pat the salmon dry. Slice salmon at an angle into 5 even portions. Cover with cling wrap and put to the side. Heat olive oil in a frying pan over medium heat. Saute green onions and corn until warmed through.


To Serve

Divide the rice among 5 bowls and season with sake soy to your liking. Arrange a portion of pickled cucumber, corn and green onion around each bowl.

Using a blowtorch, sear each portion of salmon. Place next to the green onions.

Place a soft-boiled egg in the centre of the rice, season to taste with togarashi and black and white sesame seeds. Arrange the salad leaves on top and place Kewpie mayonnaise next to the salmon. Sprinkle additional sesame seeds on the salmon and additional togarashi on the Kewpie mayonnaise for a final garnish.


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