We
had leftover Smoked Salmon and Cathy found a recipe for Nobu's Scrambled Eggs
Donburi. We always have liked Donburi and Nobu’s restaurant Matsuhisa, is one
of our favorites. We decided to beef up the recipe with Salmon Caviar for that
extra special touch. Since we had so much Salmon eggs we also dressed the
Asparagus with them. This is a recipe that I really liked and will repeatedly
make – it is a great use for leftovers!
Nobu's
Scrambled Eggs Donburi
Nobu
drew from elements of a traditional Japanese breakfast for this donburi (rice
bowl). Partially cooked salmon (Nobu is known for the technique) is flaked and
seasoned with soy sauce, and eggs are scrambled soft with minced white onion,
tomato juice, and sake. To serve, line the bowl with rice; then layer with the
salmon, toasted nori, eggs, and then a garnish of toasted sesame seeds. (Nobu
suggests a dollop of caviar or salmon roe.)
Martha
Stewart Living, March 2013
Prep
Time
20 minutes
Total
Time
20 minutes
Serves
4
Ingredients
8
ounces skinless salmon fillet, cut into 3/4-inch slices
Coarse
salt
2
tablespoons Japanese soy sauce
4
large eggs
4
tablespoons finely diced onion (about 1/2 onion)
1/4
cup tomato juice
1
1/2 tablespoons cooking sake
2
teaspoons extra-virgin olive oil
1
cup Nobu's Perfect Japanese Rice
1
sheet toasted nori
2
teaspoons toasted sesame seeds, for garnish
Directions
Place
salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until
70 percent cooked (it should be opaque on the outside yet slightly rare
inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce,
and flake into bite-size pieces.
Meanwhile,
whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a
nonstick pan over medium heat. Add egg mixture and cook, stirring, until just
set but still soft, about 2 minutes.
Divide
rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then
top with scrambled eggs. Garnish with sesame seeds.
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