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Fried Salmon Rice Bowl<\/strong><\/p>\n I made this for lunch last weekend, and Terry and I really enjoyed it.<\/p>\n And this was the inspiration for this dish.<\/p>\n “Dashi”.<\/p>\n Dashi is traditional Japanese soup stock made of dried fish and seaweed.<\/p>\n This was made by our friend (he is American but has lived in Japan in the past), and he kindly shared it with me.<\/p>\n It smelled and tasted heavenly and definitely reminded me of home.<\/p>\n This type of rice bowl is usually made with fried pork, and in that case it’s called “katsu-don”: one of the most popular rice bowl dishes in Japan.<\/p>\n I like pork but this time I decided to go with salmon.<\/p>\n The key to good fried salmon is the same for the pork one; use Japanese-style bread crumb, “Panko”.<\/p>\n It makes the salmon super crisp outside and moist inside when deep-fried.<\/p>\n This fried salmon was served with eggs\/onions cooked with the wonderful dashi over brown rice.<\/p>\n Delicious!<\/p>\n Fried Salmon Rice Bowl<\/strong> for two bowls<\/p>\n fried salmon 1. Make fried salmon. Salt and pepper salmon. Coat it with flour, egg, and then with panko. Deep-fry the salmon in 350F oil until thoroughly cooked. Remove from the oil. Place it on a plate lined with paper towel. <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Fried Salmon Rice Bowl I made this for lunch last weekend, and Terry and I really enjoyed it. And this was the inspiration for this dish. “Dashi”. Dashi is traditional Japanese soup stock made of dried fish and seaweed. This was made by our friend (he is American but has lived in Japan in the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,11,9],"tags":[],"class_list":["post-39536","post","type-post","status-publish","format-standard","hentry","category-egg","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39536","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=39536"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39536\/revisions"}],"predecessor-version":[{"id":39613,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/39536\/revisions\/39613"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=39536"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=39536"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=39536"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"20\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/03\/20-1.jpg\")
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\n– 1\/2 lb salmon, cut in half
\n– salt and pepper
\n– flour
\n– 1 egg, beaten
\n– Panko bread crumb
\n– canola oil for frying
\n1\/2 onion, sliced
\nsauce
\n– 200ml dashi (Japanese stock)
\n– 3 tablespoons soy sauce
\n– 4 tablespoons mirin
\n– 2 teaspoons sugar
\n4 eggs, beaten
\n2 cups cooked brown rice
\ngreen onion, chopped<\/p>\n
\n2. Place sliced onion and the sauce ingredients in a pan and stir over medium heat. Cook onion in the sauce. Take some of the sauce and set it aside. Add eggs slowly. Cook over low-medium heat covered until the eggs are cooked to your prefered doneness.
\n3. Place the egg\/onion mixture over cooked brown rice. Place the fried salmon on top. Pour the sauce over the salmon. Sprinkle green onion.<\/p>\n![\"38\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2016\/03\/38-1.jpg\")
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