Tuesday, March 17, 2015
Aromatic Ikura Rice (Part 1)
This is a very simple ikura rice dish and tastes fantastic. You make plain rice with Kamado-san, and top with some roasted nori seaweed (break by hand first), chopped mitsuba (Japanese parsley) or your choice of aromatic herbs, ikura (salmon roe), and chopped yuzu (or meyer lemon) rind.
That's it! Serve immediately with a little soy sauce, if you like.
Happy donabe life.