Name: Crab and Salmon Roe Don (Hokkaido Don)
Yield: Serves 2
Cuisine: Japanese
Ingredients: Salmon roe (ikura) 6 Tbsp; Shredded nori seaweed (kizaminori) for garnishing; Egg 1; Johakuto sugar a pinch; Salt a pinch; Canola oil for frying; Japanese stock (dashi) 150 ml (5 fl oz); Snow peas 6 pods, ends trimmed and strings removed; Usukuchi soy sauce 1 tsp; Mirin 20 ml (⅔ fl oz); Sake 2 tsp; Canned crab meat 150 g (5⅓ oz), drained; Steamed rice 400 g (14 oz), at room temperature; Boiled bamboo shoot a few slices, bottom part only

Preparation info

Serves
2

Difficulty
Easy

Appears in

Donburi

By Aki Watanabe

Published 2022

About

Infused with fragrant seafood flavours, this is a tasty wholesome meal that is both sweet and savoury.

Ingredients

Snow peas 6 pods, ends trimmed and strings removed
Japanese stock (dashi) 150 ml (

Asia
Japan
Lunch
Fish course
Pescatarian

Method

Prepare omelette ribbons. Stir egg, salt and sugar together. Heat oil in a non-stick pan over medium heat. Pour egg mixture and spread thinly over the pan. If using a small pan, split egg mixture to cook each serving separately. When the surface turns dry, turn over and cook for a few seconds. Remove from heat and shred very thinly into fine ribbons. Set aside.
Bo

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Ingredients

Method

Part of