Salmon Mentai Don
Salmon Mentai-don is a delicious, savoury, creamy rice dish topped with aburi (blow torched) salmon and a creamy mayonnaise mixed with fish roe (tobiko) or shrimp roe (ebiko). It's a cheat version of a mentaiko don made with just handful ingredients.
Servings: 2 people
Equipment
- Blow Torch
Ingredients
- 300-350 g salmon or trout fillet
- 1 tbsp kikkoman soy sauce
- 1/2 tbsp mirin
- pinch of salt
- 2 bowls cooked rice
Crispy Salmon Skin
- 1 tbsp rice flour
- pinch of salt and pepper
- 2 tbsp oil for frying
Mentai Sauce
- 2 tbsp tobiko (fish roe)
- 3-4 tbsp kewpie mayonnaise
- 1 tbsp hot or chili sauce
- 1 tbsp ketchup
Instructions
- First, remove the fish skin. Set fish skin aside. Slice salmon thinly about 0.5-1 cm thick. Place them in a bowl and add in soy sauce and mirin to marinade while you prepare the rest.
- To make the Mentai Sauce, mix everything together, if you want spicy, just add more hot sauce, or none.
- With the fish skin, coat both sides with rice flour, salt and pepper mix. Lightly fry skin side down first and then the other side till it's crispy. Let its excess oil drain on a paper towel.
- To make aburi salmon, lay salmon on a flat surface that is flame-proof. Using the blow torch, sear until the colour changes to opaque. Then flip to the other side, repeat. IF using sashimi grade salmon, you can skip this step if you wish to.
- Divide and place aburi salmon on top of rice. Pour half of the mentai sauce for each bowl. Cover the top of aburi salmon. Using the blow torch again, sear the surface of the mentai sauce. You will hear crackling from the tobiko. Sear till it looks charred.
- Break crispy salmon skin and sprinkle over the top of the rice and top with extra tobiko