Salmon Takikomigohan and Ikura

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.

Gotta Get: Ra-yu Salmon Flakes

Hakodate Asahi Sake Fure-ku Uma Karai Ra-yu Shitate

Hakodate Asahi Sake Fure-ku Uma Karai Ra-yu Shitate

Salted salmon flakes are a popular topping for a hot bowl of rice. It is sold in a small glass jar and found is most supermarkets. Shinji came home the other day with a new product we had never seen before, ra-yu (chili oil) flavored salmon flakes. Taberu ra-yu is a very popular product still, having seen its boom a while back. So we were not surprised to see that someone had the brilliant idea to combine the spicy chili oil with salmon flakes.

Ra-yu flavored salmon flakes

Ra-yu flavored salmon flakes

It’s a hit in our house and I plan on trying it with fried rice and maybe some angel hair pasta. The flakes are made by the Goshoku Group.