Salmon & Ikura Donabe Rice

This recipe is adapted from chef Miyuki Hasegawa at Yuzuki Japanese Eatery in San Francisco, where they also serve donabe rice with seasonal ingredients like matusake mushrooms and King crab. Hasegawa uses small double-walled donabe pots made especially for rice, but you can use a larger one and double the recipe or try making this in a regular small saucepan with a tight-fitting lid. This recipe is adapted from chef Miyuki Hasegawa at Yuzuki Japanese Eatery in San Francisco, where they also serve donabe rice with seasonal ingredients like matusake mushrooms and King crab. Hasegawa uses small double-walled donabe pots made especially for rice, but you can use a larger one and double the recipe or try making this in a regular small saucepan with a tight-fitting lid.

⅔ cup short- or medum-grain rice, preferably koshihikari

5 ounces dashi

1 tablespoon mirin

1 tablespoon light soy sauce (usukuchi shoyu)

1 tablespoon sake

2 dried shiitake mushrooms, softened and finely chopped

¼ teaspoon finely diced and peeled fresh ginger

3 ounces salmon, sliced ¼-inch thick and into 2-by-4-inch pieces

1 ounce ikura (salmon roe)

3 sprigs mitsuba (a Japanese herb), leaves whole and stems chopped, or 2 green onions, thinly sliced

Directions at sfchronicle.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer