Mirin-Glazed Salmon Donburi
A nod to Japan, these rice bowls marry sticky glazed salmon with a bounty of colourful accompaniments. Allow 130-150g salmon fillet per person. The recipe below serves 4; adjust accordingly.
Rinse and cook rice to packet instructions. Heat oven to 180°C bake, cut salmon into four strips and place in an ovenproof dish.
Combine mirin, tamari, sesame oil and brush half of mixture over salmon. Bake for 12 min, adjust the oven to 210°C grill and cook for another 5-7 mins until salmon starts to caramelise. Remove from oven and brush over a little extra glaze.
Arrange rice, salmon and accompaniments (including remaining glaze as a sauce) on table in sharing bowls and platters. Invite guests to assemble their own donburi bowls with whichever components they desire.
Cooks note: Use a vegetable peeler to shred cabbage wafer-thin. It takes a bit longer but it’s worth the effort.
2 cups Mama San sushi rice
600g Akaroa salmon fillet
3 Tbsp mirin
3 Tbsp tamari sauce
1 Tbsp pure sesame oil
2 cups shredded red cabbage
1 cup shredded carrot
1 cup cooked shelled edamame beans
1/2 cup sliced spring onion
2 radishes, cut into thin rounds
1/4 cup Living Goodness Kimchi
1 Tbsp pickled ginger
2 Tbsp toasted sesame seeds
1/4 cup thinly sliced nori
Optional extras to dress donburi include Kewpie mayo on its own or combined with wasabi, furikake, and togarashi.