You can’t eat raw everyday and not even we’d do that no matter how much fish we got lying around. This is a very simple donburi (rice bowl) I make when I have some fugitive pieces of salmon in the fridge.
This recipe is really all about the sauce/oil, which works well with other proteins, especially firm tofu. (The sauce recipe is a family-sized batch, which you can store in your refrigerator for up to a month.)
SALMON DONBURI
3-4 sliced pieces of salmon (1/2” thickness)
Bowl of steamed rice (see earlier post on how to make the perfect rice)
Sauce/Oil
1/2 cup vegetable oil
1/2 cup sesame oil
1 ts minced garlic
1 ts minced ginger
1/4 cup finely chopped onion
1/4 cup finely chopped scallions
2 Tb maple syrup (or honey)
3 Tb soy sauce
2 Tb toasted sesame seeds
Fried Onion
1/2 cup minced onion
2 Tb white flour
1 Tb vegetable oil
METHOD
Sauce/oil
- In a pan, add vegetable oil and sesame oil on low heat.
- Add ginger, scallions to the pan and bring to light simmer.
- Add onion and garlic to the pan (don’t burn)
- When garlic and onion start to brown, take off heat, add maple syrup and soy sauce. Mix well.
Fried Onion
- Place minced onion in microwave on medium-high for 1 min (to extract as much moisture as possible). Remove.
- In a bowl, sprinkle white flour evenly on the onions.
- Add vegetable oil to a pan. On medium-low heat, sauté onions until golden brown
- Drain excess oil on a paper towel.
Salmon
- In a frying pan, sauté salmon slices, med-high heat, in a bit of vegetable oil.
- Don’t cook fully through. Keep center raw.
- In a bowl of steamed rice, add salmon, drizzle generously with sauce. Top with fried onion and sesame seeds.