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Uni-Ikura Donburi (on Soba-Gohan)

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This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).
Uni is the roe of sea urchin and ikura the roe of salmon.
Combined and served on rice, this delectable combination makes Uni-Ikura Donburi. Our rendition here uses soba-gohan and makes this donburi dish decidedly nouveau. Soba is buckwheat, the same that is used to make soba noodles.


uni-ikura donburi うにいくら丼
(Soba Gohan - buckwheat (soba) kernels cooked with short grain white rice / Image)

uni-ikura donburi うにいくら丼
(Uni-ikura Donburi / Image)

uni-ikura donburi うにいくら丼
(Uni-ikura Donburi / Image)

uni-ikura donburi うにいくら丼
(Uni-ikura Donburi with Buri-daikon and Nukazuke Tsukemono
With champagne, this makes quite a New Year’s breakfast!)

Main Ingredients:

uni
*
  ikura
*
 rice (1 1/2 cups short grain white rice, 10 – 20% *soba kernels)
* dried kombu or sake (*optional)

Rice:

If you can obtain soba kernels try making soba-gohan.
Cook as usual for white rice.
Add dried kombu or sake for additional flavor. (White rice is fine too, try to use Japanese-style short grain rice, ‘California rice’ is just fine.)

Serve:

Serve the rice in a large ‘donburi‘ style bowl with generous portions of uni and ikura.
A splash of high quality shoyu on the uni is recommended.
Ikuradon is often served with chopped shiso leaves, add shiso leaves if you like.

By J.S. on May 18, 2010
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tag : Uni-Ikura Donburi (on Soba-Gohan)

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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。