Previously, on tastingmenu.wordpress.com –
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
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:
If you compare the pdf entry with the following pictures at:
Matsuhisa-sama himself garnishes the dish with ikura (salmon roe caviar) and a little fresh sliced green scallion.
So I began this dish by preparing the onion, tomato juice and sake.
After preheating my stove top burner (remember, I’ve got an electric stove here!), the process of making
the donburi started with poaching the salmon slices in 3 cups of cold water with 3/4
teaspoons of salt for about 3-4 minutes, simmering, presumably on medium heat.
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
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.
When the salmon was done, it was transferred to a bowl to which soy sauce is added. The salmon was
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
eggs, ikura and minced green scallion.
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!