Ikura-don

Ingredients

Instructions

1. 1

   If your rice is not already cooked, this recipe will take longer than 15 minutes; for the stated timing, start with hot cooked Japanese short-grain rice. In a small bowl, dissolve the sugar and salt into the rice vinegar. Fold this seasoning gently into the hot rice with a cutting motion so the grains stay glossy and distinct, then divide the rice between 2 serving bowls.

2. 2

   Make the tare: combine the dashi, soy sauce, and mirin in a small saucepan or microwave-safe bowl. Warm for about 30 to 60 seconds, just enough to meld the flavors and lightly cook off the raw alcohol edge of the mirin; do not boil hard or the tare will taste too sharp and salty. Let it cool for 1 minute.

3. 3

   Stack and roll the shiso leaves, then slice them into very fine ribbons. Cut the nori into thin strips. Keeping these garnishes fine helps them distribute evenly rather than overpower the roe.

4. 4

   Spoon half of the tare evenly over each bowl of rice, reserving just a few drops if you want to finish the top. Scatter a little shiso over the rice, then mound the ikura gently on top. Do not press or stir the roe, or the pearls may burst and lose their clean pop.

5. 5

   Finish each bowl with the remaining shiso, the nori strips, a small dab of wasabi, and a sprinkle of toasted sesame seeds. Serve immediately while the rice is warm and the ikura is cool for the best contrast in texture and temperature.

Nutrition per serving

Notes

• •For the cleanest flavor, use high-quality ikura that is already seasoned lightly; if it is very salty, reduce the soy sauce in the tare by 5 ml.
• •Freshly cooked rice is ideal, but good leftover rice reheated until steaming also works well for a quick version.
• •A little finely grated yuzu zest or a few drops of yuzu juice can be added at the end for brightness, though it is optional.
• •Serve with miso soup and quick cucumber pickles for a balanced meal.

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