We had purchased a beautiful salmon filet from McCall’s Meat and Fish along with Tobiko (Japanese Flying Fish Eggs). We decided to slow cook the salmon in the egg. This is a great (and easy recipe). We used the recipe for Honey-Cured, Smoked Salmon from Cooking with Fire and Smoke by Phillip Stephen Schulz. You can find the recipe in our blog of: Jan 15, 2009. Click the date to get the recipe.
On Sunday night I had brought in Chinese Food from our favorite Chinese restaurant: Newport Tan Cang in San Gabriel. One of the dishes I brought home was: Pea Tendrils. They were sautéed with garlic and had a delicious sauce.
We then made our version of Donburi Rice Bowl. Japanese short grain rice cooked in a rice cooker, toped with the Pea Tendrils and sauce, then the smoked salmon and finally the Tobiko. It was delicious!
Tobiko can be found at most Japanese Markets and is available at McCall’s.
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