Nobu's Scrambled Eggs Donburi
Nobu drew from elements of a traditional Japanese breakfast for this donburi (rice bowl). Partially cooked salmon (Nobu is known for the technique) is flaked and seasoned with soy sauce, and eggs are scrambled soft with minced white onion, tomato juice, and sake. To serve, line the bowl with rice; then layer with the salmon, toasted nori, eggs, and then a garnish of toasted sesame seeds. (Nobu suggests a dollop of caviar or salmon roe.)
- Total Time:
- Servings: 4
Photography: Raymond Hom
- 8 ounces skinless salmon fillet, cut into 3/4-inch slices
- Coarse salt
- 2 tablespoons Japanese soy sauce
- 4 large eggs
- 4 tablespoons finely diced onion (about 1/2 onion)
- 1/4 cup tomato juice
- 1 1/2 tablespoons cooking sake
- 2 teaspoons extra-virgin olive oil
- 1 cup Nobu's Perfect Japanese Rice
- 1 sheet toasted nori
- 2 teaspoons toasted sesame seeds, for garnish
Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.
Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.