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Rice, Rice, Reincarnation

Seared Salmon Fillets and Soft Scrambled Eggs with Soy-Mirin Glaze over Steamed Rice

35 minutes
Serves 4
DinnerJapaneseNut-free
Herb's take

Japanese donburi bowls are the ultimate template for comfort food, and this one packs luscious, seared salmon and custardy eggs under a savory-sweet glaze. You'll master the gentle art of the soft scramble, and the magic of that glossy, umami-rich tare sauce.

Equipment needed
  • Rice cooker (optional)

Ingredients

Yield
4

Instructions

  1. 01
    Combine the rinsed rice and 2 1/4 cups water in a heavy-bottomed saucepan or rice cooker. Let soak 20 minutes, then cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low, and steam for 18 minutes. Fluff, cover, and let rest off heat for 10 minutes.
  2. 02
    Pat salmon fillets dry with paper towels and season both sides with the kosher salt. Let sit while you make the sauce.
  3. 03
    In a small saucepan, combine mirin, soy sauce, sake, and sugar. Bring to a simmer over medium heat, stirring to dissolve sugar. Simmer 3-4 minutes until glossy and slightly thickened. Remove from heat and set aside.
  4. 04
    Crack eggs into a bowl and beat gently with chopsticks or a fork until just blended. Set aside.
  5. 05
    Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add salmon fillets skin side down and cook, pressing gently with a spatula, until skin is crisp and the flesh is opaque two-thirds up the sides, about 4 minutes.
  6. 06
    Flip salmon, reduce heat to medium, and cook another 2-3 minutes until just cooked through. Transfer to a plate and tent loosely with foil.
  7. 07
    Wipe out skillet, add 2 tablespoons unsalted butter, and melt over medium-low heat. Pour in beaten eggs and gently stir with a spatula, scraping from the edges to the center until barely set and still glossy, about 2 minutes. Remove from heat immediately.
  8. 08
    Divide steamed rice among four bowls. Spoon soft scrambled eggs to one side and nestle a salmon fillet on top of each.
  9. 09
    Drizzle soy-mirin glaze over salmon and eggs. Top with sliced scallions and a sprinkle of toasted sesame seeds. Serve immediately.

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