Silky and Glossy Salmon Donburi (Saké-don) Recipe
Become an at-home Japanese Chef! Easy Salmon Donburi (Saké-don) Recipe
Spotted some vibrant, ruby-red salmon at the market? With this recipe, you can transform into a Japanese chef right in your own kitchen! While there might be a few less common ingredients, if I can do it, so can you! (※ Spoon measurements in this recipe refer to standard Korean rice spoons.)
Main Ingredients- 1 Onion
- 250g Fresh Salmon Fillet
- Wasabi, to taste
- 2 servings Warm Rice
Secret Soy Sauce Base- 2 Tbsp Sugar
- 0.5 stalk Green Onion (white part)
- 4 Tbsp Soy Sauce
- 0.75 Tbsp Oyster Sauce
- 1 Tbsp Plum Extract (Maesil Cheong)
- 2 Tbsp Mirin (or Sake)
- 2 Tbsp Sugar
- 0.5 stalk Green Onion (white part)
- 4 Tbsp Soy Sauce
- 0.75 Tbsp Oyster Sauce
- 1 Tbsp Plum Extract (Maesil Cheong)
- 2 Tbsp Mirin (or Sake)
Cooking Instructions
Step 1
Wash the onion, peel it, and then thinly slice it into long, even strips. Prepare the green onion by chopping the white parts into large pieces. Prepping your ingredients like this will make the cooking process much smoother.
Step 2
Gently rinse the fresh salmon under cold water to remove any fishy odor and pat it dry. Then, cut it into bite-sized pieces, about 2-3cm thick. Using a sharp knife will help you achieve clean cuts.
Step 3
Take half of the sliced onions and soak them in cold water for about 10 minutes. This step is crucial for removing their sharp, pungent flavor, making them much more pleasant to eat in the donburi. After soaking, drain the onions thoroughly and squeeze out any excess water.
Step 4
In a deep frying pan or pot, add the large-cut white parts of the green onion and the sugar. Sauté over medium-low heat. As the sugar melts, it will infuse the green onions with a gentle sweetness and aroma.
Step 5
Add 4 tablespoons of soy sauce. As the soy sauce simmers with the green onions, it will develop a deep, savory flavor.
Step 6
Add 0.75 tablespoons of oyster sauce. Oyster sauce is a magical ingredient that amplifies umami and elevates the overall flavor profile of the dish.
Step 7
Stir in 1 tablespoon of plum extract (Maesil Cheong). Plum extract adds a subtle sweetness and a refreshing tang, balancing the flavors perfectly.
Step 8
Pour in 2 tablespoons of mirin (or sake) and stir to combine all the ingredients well. Mirin helps to eliminate any unpleasant odors from the ingredients and enhances their natural flavors.
Step 9
Now, add just enough water to cover the onions and green onions partially. This amount of liquid is perfect for simmering the ingredients down into a delicious sauce.
Step 10
Add the remaining half of the sliced onions (the ones that were not soaked in cold water) to the pan. Cook over medium-low heat until the sauce thickens and the onions become translucent and tender.
Step 11
Once the onions have reached your desired tenderness and the sauce has thickened, carefully remove and set aside the green onion pieces. These will be used as a garnish later. Leave only the sauce in the pan.
Step 12
Prepare the warm rice by placing it attractively in a serving bowl. Rice that is not too mushy, but slightly firm, provides a better texture for donburi.
Step 13
Generously spoon the cooked onions over the warm rice. Drizzle the prepared secret soy sauce base evenly over the rice, allowing it to seep into the grains. Finally, artfully arrange the bite-sized salmon pieces on top of the onions, creating a bountiful ‘roof’ over the rice. A generous arrangement makes it look truly appetizing.
Step 14
Place the previously soaked onion slices on top of the salmon. If desired, squeeze a dollop of wasabi onto the side of the bowl. The pungent kick of wasabi beautifully complements the rich flavor of the salmon. And just like that, your delicious Salmon Donburi (Saké-don) is complete! Enjoy your meal.
