Serves 1
35 min
Ikura Don
Recipe GLPRb9c7aaf92f66b5
A traditional Japanese rice bowl featuring fresh cured salmon roe (ikura) served over steamed short-grain rice with a delicate dashi-based sauce. Topped with crisp nori, aromatic shiso, and a touch of wasabi for a refreshing and elegant meal.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 ounces cured salmon roe (ikura)
1 tablespoon light soy sauce (usukuchi)
1 tablespoon mirin or sake
¼ cup dashi broth (homemade or instant)
1¼ cups cooked short-grain rice, cooled slightly
wasabi
nori seaweed strips
shiso leaf (optional)
Directions
In a small saucepan, combine the dashi broth, light soy sauce, and mirin. Warm over medium-low heat until just steaming, about 2-3 minutes. Do not boil. Remove from heat and let cool slightly.
Place the slightly cooled cooked short-grain rice into a serving bowl, pressing it gently to form an even layer.
Arrange the cured salmon roe evenly over the surface of the rice.
Carefully pour the warm dashi sauce over the salmon roe and rice, distributing it evenly.
Garnish the bowl with nori seaweed strips and shiso leaf if using. Add a small amount of wasabi to taste on the side or mixed into the rice.
Serve immediately while the broth is still warm and the salmon roe retains its delicate texture.
