Recipe: Yummy Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes

Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes. Unlike the Japanese, who practiced rice farming, the Ainu traditionally hunted, foraged and fished. Their food culture was rich and vibrant - and had a distinct and lasting impact on Japanese cuisine. The Ainu did have fat and oil from the animals they hunted, but also used kombu as a savoury seasoning.

I sometimes use basmati and even brown rice when time is tight. It works with tuna as well as salmon. These butter salmon rice bowls are so full of flavor and intensely satisfying! You can have Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes using 14 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes

1. It's 5 oz of salmon, sashimi quality.
2. You need of Salt.
3. You need 2 oz of masago.
4. You need 4 Tbsp of sushi seasoning.
5. It's 1 package of radish sprouts.
6. It's 1 of kale flower.
7. It's of Cooked rice for 4 people.
8. It's of Sauce:.
9. It's 4 Tbsp of soy sauce.
10. It's 1 Tbsp of Mirin.
11. It's 1 tsp of lemon zest.
12. It's of Juice of 1/2 big lemon.
13. Prepare 1 of sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat.
14. Prepare of Wasabi.

The salmon is roasted with a dijon butter spread until it's flakey and buttery. I love that this is such a filling and satisfying meal but one that is super simple. Prepare salt water ( or just salt) Then, put salmon on it to remove fishy taste.( about few min ). Set aside, a bowl of rice.

Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes step by step

1. Masago, radish sprouts and kale flower.
2. Finely chopped kale flower. Soak in ice water for 15 minutes. Drain well..
3. Sprinkle salt and little bit of water(in that order)on salmon. Set aside for 60 minutes. I followed this step from the show. I think the chef wanted to season the fish so when you chew on it, it wouldn’t be bland. I guess. I hope that I am right. Besides, I like to taste each and every ingredients in a dish. And when all the different tastes bland in harmony, the recipe is a success..
4. After 60 minutes, rinse fish well. Dab with paper towel to dry fish well. Slice into 1/5 of an inch..
5. When rice is cooked. Put in a bowl, add 2 tbsp of sushi seasoning, 2 Tablespoon of masago. Mix well..
6. Mix all ingredients for sauce. Add wasabi to desired taste..
7. In a bowl, put rice. On top, arrange some kale flower, radish sprouts and salmon. Pour sauce. Enjoy!.

Add the slices onion and salmon on it. It's also good to add dipping sauce that you used. After that, Topping with Nori and seaweed , Wasabi. Chilli's, Manama Picture: Salmon on a bed of rice. Rinse the rice a few times before cooking to remove any excess starch (which could make your rice too sticky), and make sure you let it sit and absorb the last of the water so that it.