Salmon Yakiniku Donburi

This is a favorite in our household as it is very easy to make and very delicious. It hits the spot. Make sure you already have cooked rice prepared otherwise you need to make rice first.

The Whiskey Dude @TheFoodDude

The OC

This is a favorite in our household as it is very easy to make and very delicious. It hits the spot. Make sure you already have cooked rice prepared otherwise you need to make rice first.

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Ingredients

10 mins

2 People

1 lb. (3 pack)Nama Sake Kirimi (Fresh Salmon with fat marbiling- very important)
Sprinkle of Crazy or Everything Salt
2-3 tbspGyu-Kaku (Shoyu Dare) Japanese BBQ Sauce
2 cupsCooked Japanese Rice
2stocks Negi (Green Onion)

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Steps

10 mins

1

Take out 2 stocks of Negi (green onion) chop up in thin pieces and set aside for later.
2

Open the package of salmon and remove all the bones. I like to use a paring knife and trim off the bottom which has most of the bones are running horizontally. I believe there are two vertical bones running through the thicker side of the fish so look out for those as well. I like to run my fingers over the fish and if you feel anything hard or sharp there is a bone. Now place all 3 pieces on a cutting board.
3

Cut up the salmon in bite size pieces. I typically cut the about 2 finger width but it's all personal preference. Once all 3 fillets are cut up into bite size pieces put them on a pallet and now turn on your cooktop or gas stove and heat a large non-stick skillet at medium heat. Once the pan is hot start adding in the pieces of salmon skin side down first. Fill up the pan but don't over crowd.
4

The salmon cooks really fast so you need to pay attention by looking at the sides of the pieces. Once you notice it's cooked half way through or close too, it's time to flip over and cook the other side. Approx. 2-3 minutes on each side. They should have a golden crisp appearance on both sides. If not all the piece fit the first time. Just do it in batches until all the salmon is cooked. Remove all salmon from the pan and put on a plate or bowl.
5

Once all the salmon is cooked wipe the skillet with a paper towel and now add all the salmon back into the pan on low heat. Now add in 2-3 tbsp of the Gyu-Kaku BBQ Sauce and gently mix the pieces into the sauce until all the salmon is coated. I say gently because salmon is delicate and it could come apart if mixed too aggressively. Once coated let it cook for 1 minutes so that the salmon and sauce are warm. Remove from heat and set aside.
6

Take out two serving bowls and put about 1 cup of cooked Japanese rice in each bowl. Now with a tongs take out pieces of the Salmon and put over the rice and portion it out between the two bowls. Use the left over sauce in the pan and pour it on each bowl so they have equal sauce. Now add the chopped negi (green onion) for garnish and it's done.
7

Super easy recipe to make and I know for a fact you will impress friends and family. Arigato from The Food Dude. Let me know what you thought of this if you make it.