Food Forum
Vol. 28 No. 3  October 2014

MORE ABOUT JAPANESE COOKING

FUSION RECIPE

MIMOSA RICE BOWL

Russian Mimosa salad involves several layers of different ingredients. In this recipe, the salad is transformed into a colorful full-meal donburi-style dish. The elements of this donburi can be tasted in different combinations for maximum enjoyment of their flavors.

Ingredients

Japanese spinachJapanese spinach
Makes 4 small bowls

490 kcal  Protein 22.1 g  Fat 8.4 g (per bowl)

Namasu
  • 150 g / 5 oz. daikon, julienned or shredded
  • 30 g / 1 oz. carrot, julienned or shredded
  • 1/2 t salt
  • 2 t granulated sugar
  • 1 T grain vinegar
Seasoned spinach
  • 85 g / 3 oz. Japanese or baby spinach*
  • 1/2 t Kikkoman Soy Sauce
  • 1/2 t sesame oil
  • 2 fresh salmon fillets, each 90 g / 3 oz.
  • Salt
  • Vegetable oil
Scrambled eggs
  • 4 eggs
  • 1 T sake
  • 1/6 t salt
  • 1 t Kikkoman Light Color Soy Sauce
  • 2 t granulated sugar
Tomato soy sauce
  • 1 T honey
  • 2 T tomato paste
  • 2 T Kikkoman Soy Sauce
  • 2 T sake
  • 2 T Kikkoman Manjo Mirin
  • 1 thumb-sized knob of ginger, 12 g / .4 oz., peeled and grated
  • 4 C hot cooked rice
  • Roasted nori seaweed, cut into strips
  • White sesame seeds

Directions

  1. Mix all namasu ingredients together and set aside for 30 minutes; divide into 4 portions, then set aside.
  2. For the seasoned spinach, parboil the spinach with a pinch of salt. Drain and squeeze out moisture, then cut into 2 cm / 1 in. pieces. Mix with soy sauce and sesame oil. Divide into 4 portions, then set aside.
  3. Remove salmon skin, sprinkle a little salt on both sides of the fish and set aside for 1 hour.
  4. Mix together the ingredients for scrambled eggs. Heat non-stick frying pan over medium heat for 1-2 minutes, add the egg mixture and slowly stir with a spatula continuously until the egg begins to set, then reduce heat. Continue to stir vigorously until the eggs are fairly well-done; divide into 4 portions and set aside.
  5. Pat salmon with paper towel. Cut each fillet diagonally into 8 slices. Heat a little vegetable oil in a frying pan, and sauté both sides of the salmon.
  6. Add the combined ingredients for the tomato soy sauce to the salmon in the pan. Bring the sauce to a boil, remove from heat and set aside.
  7. To serve, each bowl is prepared individually as follows: Place half a single serving of cooked rice into the bowl, then cover with nori. Add the other half of the rice serving over the nori. Continue to layer in this order: drizzle a spoonful of tomato soy sauce over the rice, leaving a little aside for garnish. Cover this with one portion of eggs, one portion of seasoned spinach, and finally four pieces of the grilled salmon. Lightly drizzle a little tomato soy sauce over the salmon. Top with namasu and sprinkle with sesame seeds to serve.

* Even the stems of Japanese spinach are eaten because they are particularly tender.

Recipe by Michiko Yamamoto

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml