Nobu Breakfast Donburi

Previously, on tastingmenu.wordpress.com –

* https://tastingmenu.wordpress.com/2013/07/27/tobanyaki-for-breakfast

I had a fun time doing the breakfast tobanyaki last time out so I wanted to try to make another breakfast item from the Nobu Hotel menu.  This time around I thought it might be fun to try and make the breakfast donburi (scrambled/soft eggs with tomato, salmon, nori, rice, sesame). The online recipe can be found here: http://www.foodrepublic.com/2013/03/31/nobus-scrambled-egg-donburi-recipe

Adjusting for two people that came to:

4 ounces skinless salmon fillet, cut into 3/4-inch slices
coarse salt
1 tablespoons Japanese soy sauce
2 extra large eggs
2 tablespoons finely diced onion (about 1/4 onion)
1 oz tomato juice
2 teaspoons+1/4 teaspoon cooking sake
1 teaspoons extra virgin olive oil
1/2 cup short-grain rice, cooked
1/2 sheet toasted Nori (I would use kizame nori here)
1 teaspoons toasted sesame seeds, for garnish

While this is pretty much the dish that’s described on p. 4 of the pdf at:

http://www.nobucaesarspalace.com/content/dam/cl1/Dining/Upscale/In%20Room%20Dining/NOBU-Dining-Upscale-In-Room%20Dining-1.pdf

If you compare the pdf entry with the following pictures at:

* http://www.lasvegassun.com/photos/galleries/2013/feb/01/nobu-hotel-and-restaurant/466748
* http://www.lasvegassun.com/photos/galleries/2013/feb/01/nobu-hotel-and-restaurant/466741

Matsuhisa-sama himself garnishes the dish with ikura (salmon roe caviar) and a little fresh sliced green scallion.

tomato juice, sake, extra virgin olive oil, soy sauce, kizame nori, salmon roe caviar (aka ikura), sushi-quality salmon

tomato juice, sake, extra virgin olive oil, soy sauce, kizame nori, salmon roe caviar (aka ikura), sushi-grade salmon

So I began this dish by preparing the onion, tomato juice and sake.

Getting two tablespoons of finely minced white onion.

Getting two tablespoons of finely minced white onion.

An ounce of tomato juice for the eggs

An ounce of tomato juice for the eggs

2 1/4 teaspoons of sake for the eggs

2 1/4 teaspoons of sake for the eggs

After preheating my stove top burner (remember, I’ve got an electric stove here!), the process of making

block of sushi-grade salmon

4 oz block of sushi-grade salmon

trying to get 3/4" slices of salmon

trying to get 3/4″ slices of salmon

the donburi started with poaching the salmon slices in 3 cups of cold water with 3/4

1/2+1/4 teaspoons of salt for the "poaching" water

1/2+1/4 teaspoons of salt for the “poaching” water

teaspoons of salt for about 3-4 minutes, simmering, presumably on medium heat.

Beginning to poach the salmon

Beginning to poach the salmon

top to bottom: tomato juice/sake, eggs/minced onion

top to bottom: tomato juice/sake, eggs/minced onion

While the salmon was poaching,  the eggs were whisked together with the onion, tomato juice and sake in a bowl. I then swirled the olive oil in a nonstick pan over medium heat. Then the egg mixture was added and slowly cooked  – stirring, until just set

preparing to cook the scrambled eggs

preparing to cook the scrambled eggs

and still soft (“wet”), for about 4  minutes. I constantly moved the eggs about so that it would form soft curds and to avoid having an ‘egg skin’ form.  I pretty much wanted it to get to the constistency of uni.

What the scambled eggs should look like...

What the scambled eggs should look like…

When the salmon was done, it was transferred to a bowl to which soy sauce is added.  The salmon was

poached salmon pieces marinating in soy sauce

poached salmon pieces marinating in soy sauce

broken/flaked into bite-size pieces. At that point, it was just a matter of layering in a 1 cup bowl of cooked rice, followed by the flaked

Loading the bowls with the poached marinated salmon

Loading the bowls with the poached marinated salmon

soy-flavored salmon,

covering the rice and salmon with kizami (shredded) nori

covering the rice and salmon with kizami (shredded) nori

eggs, ikura and minced green scallion.

Adding the eggs and finishing with the ikura and finely minced scallion/green onion

Adding the eggs and finishing with the ikura and finely minced scallion/green onion

Seeing how the dish turned out, I think I’d make more of the scrambled eggs next time.  When my wife and I went to taste our portions,it was really pretty to look at and we were very pleasantly surprised how all the flavors worked well together.  While the eggs weren’t seasoned with salt or pepper, I think the use of the salmon roe caviar added that nice briny pop in each mouthful.  Thank you, Matsuhisa-sama for sharing this breakfast recipe!

Nobu Breakfast Donburi - her portion

Nobu Breakfast Donburi – her portion

Nobu Breakfast Donburi - his portion

Nobu Breakfast Donburi – his portion

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