Julia Chiles - Donburi Style Recipes: An Illustrated Cookbook of Complete Meal Bowl Ideas!

The rice bowl is drawn from the traditional elements of Japanese breakfasts. The salmon is partially cooked, then flaked seasoned and the eggs are softly scrambled. The result is delicious and filling.

Makes 4 Servings

Cooking + Prep Time: 25 minutes

Ingredients:

• 8 x 3/4" sliced oz. of salmon fillet, skinless
• Salt, coarse
• 2 tbsp. of soy sauce, Japanese
• 4 eggs, large
• 1/2 medium onion, diced finely
• 1/4 cup of juice, tomato
• 1 1/2 tbsp. of sake, cooking
• 2 tsp. of oil, olive
• 1 cup of rice, Japanese
• 1 sheet of nori seaweed, toasted

For garnishing: 2 tsp. of sesame seeds, toasted

Instructions:

1. Place the salmon in small sized pot w/1 cold, salted water. Bring to simmer till 70% cooked. This means a bit rare inside and opaque on outside. It takes three or four minutes. Lift salmon out and transfer to bowl. Add the soy sauce. Flake salmon into small pieces.

2. Whisk tomato juice, sake, onion and eggs together in medium bowl. Swirl the oil in non-stick pan on med. heat. Add the egg mixture. Stir while cooking till the mixture is barely set, and still soft, usually two minutes or so.

3. Divide the rice in four bowls, equally. Divide the fish and layer it on the top. Crumble the nori on top of fish. Top that with the eggs. Use sesame seeds to garnish and serve.