Nobu’s Scrambled Egg Donburi recipes

Ingredients:

• 8 ounces skinless salmon fillet, cut into 3/4-inch slices
• coarse salt
• 2 tablespoons Japanese soy sauce
• 4 large eggs
• 4 tablespoons finely diced onion (about 1/2 onion)
• 1/4 cup tomato juice
• 1 1/2 tablespoons cooking sake
• 2 teaspoons extra virgin olive oil
• 1 cup short-grain rice, cooked
• 1 sheet toasted Nori
• 2 teaspoons toasted sesame seeds, for garnish

Instructions:

1. Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
2. Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
3. Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.
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