Salmon Zuke Ikura Don サーモン漬けいくら丼

Shinji marinated some of the salmon sashimi with some soy sauce and mirin overnight. We had it for dinner over a bowl of rice with some ikura (salmon roe). When we have the salmon sashimi we garnish it with the seasoned kombu, but as it has a lot of flavor from the soy sauce and mirin we put just a bit of nori underneath the salmon which gives the dish some earthiness. This same marinade can be used for tuna.

Atlantic Salmon

Ikura

Shinji's Salmon and Ikura Don サーモンいくら丼

Shinji offered to make breakfast this morning. When he said he wanted to make a salmon and ikura donburi (rice bowl), how could I say no? Ikura, the roe from the salmon, is the perfect companion to the tender salmon. On the rice he puts a bit of aonori (a sea vegetable) that brings an earthiness to the dish. On top of the salmon is minced (mijin) seasoned kombu (another sea vegetable). Delicious and healthy.

Salmon

Ikura

Shinji's Tuna Donburi 鮪丼

The best part of being married to a fishmonger is when he comes home with seafood. Tonight Shinji came home with mebachi tuna, or bigeye. It was sashimi quality, meaning that it can be, and should be, eaten raw. Shinji sliced up the tuna and over the rice he put some aonori, or sea vegetable, topped it with the tuna, and then garnished the tuna with mijin kombu, another type of sea vegetable that is a bit salty.

Simple meal, but satisfying.

Tuna