Salmon cooked with rice and topped with ikura. A mother and child dish, oyakodon. Most people will think of a chicken and egg dish. This is the same, just a seafood version.
Grilled salmon (we use salted salmon filets) is added to the rice before it is cooked. Do not put in raw salmon as the flavors are better with cooked salmon. After the rice is steamed remove the bones and skin from the salmon and incorporate into the rice. Top with ikura.
The lacquer dish is from Kyoto. The chopsticks and hashioki chopstick rest is from Hashicho with a branch at Roppongi Midtown.
We hope everyone is well. Look forward to when the border to Japan reopens so we can resume our market tours. Take care. Peace and love.
Kappabashi is filled with treasures, gadgets, and tools for anyone passionate about cooking. These refrigerator sushi magnets are always fun gifts.
Iron Tea Pots
Iron tea pots are said to soften the water that result in tea that is round on the palate. These sturdy pots retain heat and are gorgeous on any table. Some do rust easily so they are a little bit high maintenance but worth it for anyone who drinks a lot of tea.
Ceramic Rice Cookers – Donabe
I love the results of my ceramic rice cooker. The aroma of the rice is better than rice cooked in electric rice cookers. And, the best part is that if cooked properly, there is a lovely “okoge” or charred crust that develops on the bottom of each pot. Before you purchase ask about the sizes. The smallest ones cook two cups of rice which is good for one or two people, but if you are cooking for a larger group you will want to invest in a larger size pot.
Chopstick Rests – Hashioki
These lovely chopstick rests (hashioki) brighten up any table. Sizes and shapes run the spectrum. Best of all, there are seasonal varieties which keep me coming back to see what I can add to my collection.