Tuesday, March 17, 2015

Aromatic Ikura Rice (Part 1)

Ikura (salmon roe, or often called as "salmon caviar" in English) is regularly sold all year round at Japanese markets or specialty stores in the US. The already seasoned kind is convenient to use as a topping for your appetizer or rice. Yes, it tastes fantastic over freshly-made rice in double-lid donabe rice cooker, "Kamado-san"!

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.