Ahi tuna is a delicious and healthy protein that is perfect for making tartare. This tuna tartare recipe is easy to follow and results in a dish that is full of refreshing flavors, perfect to serve as an appetizer or a main. It’s both tasty and beautiful and pair well with some simple sides for a quick and elegant meal. It’s one of my favorite tuna recipes!

What is Tuna Tartare?

Tuna tartare is a dish made of raw tuna that has been cut into small piece and mixed with chopped onions and a citrus and soy sauce based dressing. The original tuna tartare was created in 1983 by chef Shigefume Tachibe who worked at Chaya Brasserie in Los Angeles. Looking to please customers who wanted something light and refreshing, he took some of the classic steak tartare ingredients – a raw egg, onions, and pickles – and combined them with freshly chopped tuna, a squeeze of lemon juice, and chopped avocado.

Nowadays tuna tartare comes in different flavor combination and most of the recipes do not include a raw egg. The most common flavor profile is soy sauce, wasabi, and lemon juice, and the chopped tuna is served with cucumber and avocado.

Why Tartare and Not Crudo or Sashimi?

The French word tartare is used in cooking whenever an ingredients has been chopped into small pieces and mix with seasoning or a dressing of some kind.

Crudo is an Italian and Spanish word that simply means raw. In cooking, it is a blanket term used whenever seafood or meat is sliced (it can be sliced in any shape or form) and served with a vinaigrette or some type of light seasoning.

Sashimi is a Japanese word used when seafood or meat is carefully sliced and served with very little to no sauce or seasoning. Only high quality fish, shellfish, or meat is used as the main goal of the dish is to let the quality of the ingredient shine. It can sometimes be lightly marinated.

What is Sushi Grade Fish?

Sushi grade or sashimi grade fish is a term used to mean that the fish you are buying is safe to eat raw. It’s a term mostly used in North America since most Canadians and Americans only eat raw fish in the form of sushi or sashimi. It doesn’t meant that the quality of the fish has passed a rigorous test to be deemed safe to eat. It’s what you call an unregulated term.

The fish market or seller is the only one making the final decision about the quality of the fish. Therefore, it is not the safest way to go about eating raw fish unless you trust the establishment. It’s also worth noting that the safest fish to eat that are labeled sushi grade or sashimi grade are tuna and salmon.

I personally only purchase fish that are labeled sushi grade or sashimi grade, but I also only get my fish from Nijiya and Mitsuwa, which are two Japanese supermarkets that I trust. I wouldn’t feel comfortable buying fish to eat raw from general grocery stores chains. Unless it’s from a Japanese supermarket or a local fish market, I skip all homemade raw dishes.

Can I Use Other Fish to Make This Tartare Recipe?

Yes you can but keep in mind that the two safest raw fish to eat are tuna and salmon.

So, obviously, salmon is an option and will pair beautifully with the flavors of this dish. Yellowtail (hamachi) is another great fish for a tartare, and if you can find good high quality raw shrimp, that’s another delicious option I can guarantee you will love.

What About Frozen Tuna?

High quality frozen tuna – meaning wild caught and sustainable, such as Wild Alaskan Company – should be fine and safe to eat. Make sure it is safe for raw consumption by contacting the company if nothing is mentioned on the packaging.

But do keep in mind that freezing fish doesn’t kill all germs and parasites contrary to popular belief. That’s why it’s important to invest in good fish when deciding to serve it raw. And you can’t find fresher fish than your local fish market, which should also sell them frozen.

Tuna Tartare Ingredients

• Raw tuna: Find a good piece of raw ahi tuna (also called yellowfin tuna) that contains little sinew. Fresh raw tuna doesn’t have a strong fishy smell and has a pale pink to deep red color.
• Olive oil: Use good quality olive oil as this will impart notes of herbs and fruit to the dish.
• Rice vinegar: Plain rice vinegar is what I like to use, but apple cider vinegar can also be an option.
• Lime juice: Lime juice adds a refreshing citrus taste to vinaigrette. You can also use yuzu juice or sudachi juice for a citrus flavor with a twist.
• Soy sauce: Only use Japanese soy sauce such as Yamasa or Kikkoman to make this tartare. The reason being that Japanese soy sauce is more complex in flavor instead of just being salty or sweet.
• Salt: A little salt helps to bring all the flavors of the vinaigrette together.
• Red onion: Finely chopped red onion infused the dish with a little sweetness and a hint of purple color.
• Celery: The celery adds crunch and a slight leafy taste to the tartare.
• Cucumber: I recommend using English or Kirby cucumber for their firm and crunchy texture.
• Avocado: Use a ripe avocado for this recipe as it will add a rich and creamy element to the dish.
• Microgreens: Microgreens are optional since they are more of a garnish, but do add a lovely refreshing taste. You can also use radish sprouts as a substitute.

Variations

There are many different and delicious ways to dress tuna tartare. My recipe is light and mild so feel to add to it with some of the ingredients listed below:

• Sesame seeds
• Sesame oil
• Grated ginger
• Chopped green onions
• A squirt of sriracha sauce to add some heat and a peppery taste
• A little wasabi for some heat and a refreshing taste
• Ponzu sauce for extra citrus and soy flavors
• Tempura bits as a topping to add some crunch

How to Make Tuna Tartare

Scroll all the way down to the recipe card for the full recipe.

1. Place the tuna steak on a clean cutting board and using a sharp knife, chop into bite size pieces.
2. Make the vinaigrette by whisking the olive oil, rice vinegar, lime juice, soy sauce, and salt.
3. Using a spoon, mix the tuna, red onion, celery, and vinaigrette.
4. Put the dish together by placing a round food mold on a plate and adding a layer of cucumber, followed by a layer of avocado, and a layer of the tuna mixture. Do the same for the remaining food molds.
5. Top the dish with microgreens, remove the food molds and serve.

Is Tuna Tartare Healthy?

Tuna tartare is very healthy! Both tuna and avocado are packed with omega 3 healthy fats and contain minerals such as potassium and magnesium and vitamins such as vitamin B6, C, and E. Tuna is also low in calories and very filling since it’s high in protein, making it in an excellent choice for those watching their caloric intake.

Tuna tartare also contains lime juice which is high in vitamin C and is excellent for the skin, olive oil which is good for the heart, and cucumber which is rich in vitamin K, and important nutrient for bone health.

What to Serve with Tuna Tartare

Tuna tartare can be served as a main dish, an appetizer, or a side. This recipe makes enough for two mains or four appetizers or side dishes.

If you are eating this as a main I recommend serving the tartare with small sides as it can be quite filling. The classic Japanese restaurant combination of miso soup and green salad with carrot ginger dressing should be plenty.

To serve as an appetizer or a side, I suggest pairing the clean and refreshing flavors of this tuna recipe with light dishes such as these ones:

• Zaru soba (cold buckwheat noodles)
• Lemon pecorino fettuccine
• Chinese eggplant with garlic sauce
• Nasu dengaku (eggplant with miso glaze)
• Onigiri (Japanese rice balls)
• Gomae (Japanese spinach salad with sesame sauce)

Other Tasty Seafood Recipes You Might Like

Easy Comforting Fish Stew

Jjamppong (Korean Spicy Seafood Noodle Soup)

Tekka Don – The Ultimate Japanese Tuna Bowl

Baked Salmon with Honey Sriracha Sauce

Did you try this tuna tartare recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tuna Tartare

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• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 20 minutes
• Yield: 4 appetizer size servings
• Category: Appetizer
• Method: N/A
• Cuisine: French Japanese
• Diet: Low Calorie

Ingredients

Units USM

• 300g sushi grade tuna, yellowtail, or salmon
• 2 teaspoons olive oil
• 2 teaspoons plain rice vinegar
• 1 tablespoon freshly squeezed sudachi juice, lime juice, or yuzu juice
• 1 tablespoon soy sauce
• 1/4 teaspoon kosher salt
• 1 tablespoon finely chopped red onion
• 1/2 celery stick, finely chopped
• 3/4 cup English or Kirby cucumber, diced
• 1 avocado, peeled, pitted, and chopped into small bite size pieces
• 1/4 cup microgreens or radish sprouts, chopped

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Instructions

1. Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
2. Add the olive oil, rice vinegar, sudachi juice, soy sauce, and salt, to a bowl and whisk to combine.
3. Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.
4. Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
5. Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.

Notes

For any leftovers, refrigerate in an airtight container for up 2 days. It won’t taste as good though so I recommend enjoying this tartare fresh, the day you make it. 

Nutrition

• Serving Size: 1 appetizer size serving
• Calories: 170
• Sugar: 1g
• Sodium: 233mg
• Fat: 8g
• Saturated Fat: 1.2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.1g
• Fiber: 2.7g
• Protein: 19.5g
• Cholesterol: 29.3mg

Keywords: ceviche, crudo

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How To Make The Best Tuna Tartare
Pickled Plum.

This honey mustard salmon recipe is a weeknight lifesaver. It’s quick and simple to make and will please both kids and adults. So if you’re looking for an easy, delicious, and stress-free weeknight meal, look no further than this honey mustard salmon. Trust me, it’ll become a weeknight staple in no time! Thank you Reynolds Wrap® Foil for sponsoring this post!

If you’re anything like me, your weeknights are jam-packed with activities. Between work, paying bills, and trying to fit in some sort of social life, there’s hardly any time left for anything else. That’s why I’m always on the lookout for flavorful recipes that are not only easy to make, but that I also look forward to eating.

Salmon is a great option for an easy weeknight meal. It cooks quickly and is packed with protein and healthy omega-3 fatty acids. Plus, it’s versatile and goes well with a variety of flavors. In this dish, the salmon is coated in a sweet and tangy honey mustard sauce and seasoned with a little cumin powder for earthiness and warmth.

For this recipe, I am partnering with Reynolds Wrap®, who is celebrating their 75th anniversary this year, making it a true testament to their product quality. It is my go-to trusted brand in the kitchen because of their high quality foil. This is the fourth year I am working with them and creating recipes for Reynolds has been such a pleasure!

Honey Mustard Salmon Ingredients

• Salmon: I’m using skinless, boneless salmon fillets but feel free to use any cut of salmon you like. You can also use other firm fish such as arctic char or tuna.
• Honey: I’m using raw organic honey because it’s my favorite type of honey. Use whatever type of honey you like as it is the prominent flavor of the dish.
• Mustard: You can use grain mustard which has a mild and acidic taste, or go with something spicier, more intense, like brown mustard.
• Lemon juice: Lemon juice adds a tart and acidic flavor to this dish. It helps balance out the sweetness of the honey, and adds a refreshing element.
• Cumin powder: Cumin powder is a spice that has a warm and earthy flavor. It’s the perfect addition to this honey mustard sauce as gives it an extra boost of flavor.
• Cilantro: Cilantro is not only delicious, but it’s also good for you! This fragrant herb is a great source of vitamins A, C, and K. Additionally, cilantro has been shown to have antioxidant and anti-inflammatory properties. So go ahead and add a little extra to your dish – your body will thank you!
• Salt and pepper: A little salt and pepper to balance the flavors.
• Reynolds Wrap® Heavy Duty Foil: I am using Reynolds Wrap® Heavy Duty Foil for its tough and durable material. It’s perfect for cooking heavier foods as I don’t have to worry about ripping or tearing.

How To Make Honey Mustard Salmon

Scroll all the way down to the recipe card for the full recipe.

1. Gather all of your cooking ingredients and kitchen tools.
2. Start by preheating the oven to 375ºF.
3. Prep your salmon by deboning it and removing the skin, if necessary, and slice it into six equal pieces.
4. Cover a baking dish with Reynolds Wrap® Heavy Duty Foil, spray a little cooking spray on top, and add the salmon to it.
5. Make the honey mustard sauce by mixing all of the ingredients in a bowl and pour the sauce over the salmon pieces.
6. Roast the salmon in the oven for 15 to 20 minutes and serve it with cilantro on top.

What To Serve with Honey Mustard Salmon

This salmon recipe is on the sweeter side and has a touch of tanginess and warmth. You will have quite a bit of sauce left, sitting in your baking dish, so I recommend serving this salmon with a side of rice so the grains can absorb these lovely flavors.

As for sides such as veggies and salads, going with light dishes that are bright and not too sweet will nicely round out your dinner meal. Some of my favorites are:

• Asian slaw
• Japanese coleslaw
• Air fryer green beans
• Italian cauliflower stir fry
• Japanese potato salad

Did you try this honey mustard salmon recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Honey Mustard Salmon

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This tender honey mustard salmon is coated in a sweet and tangy sauce and seasoned with a little cumin powder. It’s absolutely delicious!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 5 to 6 people
• Category: Seafood
• Method: Roasting
• Cuisine: American
• Diet: Gluten Free

Ingredients

Units USM

• 1 1/4 pound to 1 1/2 pound boneless, skinless salmon fillets
• Reynolds Wrap® Non-Stick Foil
• Cooking spray
• 2 tablespoons cilantro, chopped

Honey mustard sauce

• 3 tablespoons honey
• 2 tablespoons grain mustard or grain brown mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon cumin powder
• 1/8 teaspoon to 1/4 teaspoon salt
• Ground black pepper, to taste

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Instructions

1. Preheat the oven to 375ºF.
2. Slice the salmon filet into 6 pieces. 
3. Cover a baking dish with Reynolds Wrap® Heavy Duty Foil, including the edges.
4. Spray cooking spray on the foil and add the salmon fillet, one next another in one layer. 
5. Mix all the ingredients for the honey mustard sauce in a bowl and pour the sauce over the salmon.
6. Roast in the oven for 15 to 20 minutes, until the sauce is bubbling. 
7. Take the salmon out of the oven and top with chopped cilantro. Serve.

Notes

Store the leftover salmon in an airtight container (or even a piece of Reynolds
Wrap® Heavy Duty Foil)and refrigerate for up to 2 days.

Keywords: Fish

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Other Salmon Recipes You Might Like

Salmon Teriyaki Donburi (丼)

Salmon en Papillote

Baked Salmon with Honey Sriracha Sauce

Japanese Salted Salmon (Shiozake)

Easy Weeknight Meal: Honey Mustard Salmon
Pickled Plum.

Shrimp are so versatile – and are delicious in everything from salads and stews to stir fries. Here are 15 of the best shrimp recipes you can easily make in your home kitchen!

While my passion is Japanese cuisine, I follow a fairly Mediterranean ingredient based diet. That means lots of veggies, fruits, whole grains, beans – and a bit of seafood.

Shrimp is one of my favorite marine ingredients because it is so easy to prepare and works in everything from stir fries to noodle dishes (and beyond). It has an inherent sweetness and tenderness and takes on whichever flavor profile you’re working with on any given day.

Most of these easy shrimp recipes are full of assertive Asian flavors – and I’m excited to share them with you!

What’s the Best Shrimp to Use?

When cooking with shrimp, I make it a point to only use sustainable wild caught shrimp certified by either the Marine Stewardship Council – or the Monterey Bay Aquarium Seafood Watch.

Wild caught shrimp is best because it’s free of hormones and antibiotics used in farmed shrimp. And using sustainable shrimp means that your dinner isn’t the product of overfishing.

How to Defrost, Shell and Devein Shrimp

Whether you’re using fresh or frozen shrimp, it’s fairly easy to prepare.

1. To defrost frozen shrimp, simply place them in a bowl or colander and run a slow stream of cold water over them for around 5 minutes. They’re ready to go when soft and bendable.
2. To peel and devein shrimp:
   • Gently twist and pull the head to remove. Then separate the shell from the meat on the underside of the shrimp, where the legs are. The shell and legs should come off pretty easily. Save this stuff to make stock or bouillabaisse (there’s so much flavor in shrimp heads!).
   • Once peeled, devein the shrimp with a paring knife by slicing the outer edge of the shrimp’s back until you see a black or gray vein. Remove it by picking it out with a knife or toothpick.

And for a deep dive on how to cook shrimp, check out this post where I break down cooking methods – from steaming to boiling to sautéing, etc.

Now, let’s have a look at 15 of the best shrimp recipes you can make at home!

Ginger Shrimp Balls

From a size standpoint, these little shrimpy parcels have a lot in common with the har gao you might get at your favorite Chinese dim sum spot. However, I jettisoned the dumpling wrappers and used panko breadcrumbs to hold the dumpling shape. There’s just enough ginger to introduce a slow burn to the mix – and the dipping sauce is a riff on a Japanese gyoza tare. If you like to breathe fire, add a chopped Thai chili or two to the dipping sauce. These ginger shrimp balls make the best appetizer!

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Shrimp Tempura

Light, airy and crispy, shrimp tempura was one of my favorite meals as a little girl visiting family in Japan. It’s rare when a fried shrimp recipe manages to not be greasy at all. While there are a few things you’ll want to do to make sure the batter and oil temperature are perfect, I go into detail so your shrimp tempura will be restaurant quality. Bonus, you can use the same tempura batter recipe for traditional veggies like sweet potato, lotus root and shiso leaves as well. Make your favorite tentsuyu and dip away!

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Thai Cucumber and Shrimp Salad

This Thai salad screams summertime on a plate. Light and refreshing, this shrimp recipe is bathed in a salty, spicy and slightly sour sauce. Cucumber and lettuce deliver a crisp crunch that contrasts the tender shrimp. Use Thai bird’s eye chilis for proper heat. Fresh jalapeno is a good alternative for a slightly milder chili. But, whatever you do, don’t skimp on the fish sauce!

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Soondubu Jjigae

Haemul Sundubu Jjigae is a Korean seafood stew that’s briny, smoky and spicy. I use shrimp, squid and clams in mine – but the best part is that you can use whatever seafood you like best. Tofu and squash soak up the hearty broth and add a bit of heft to this otherwise light dish. Gochugaru (Korean chili flakes) impart smoky heat. And you can increase or hold back on the gochugaru depending on your personal spice tolarance. A spoonful of this Korean stew imparts the essence of the sea – and warming, soulful comfort food goodness.

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Shrimp Lo Mein

Whenever we order Chinese takeout, there’s usually an order of shrimp lo mein in the bag. I’m a sucker for egg noodles, veggies and shrimp, perfumed with smoky wok hei. After making it at home the first time (and realizing how easy it is to whip up from scratch), lo mein has become one of my go-to shrimp recipes when I feel like takeout, but realize I should probably cook instead. This Cantonese noodle dish is always a crowd pleaser – so you better make extra!

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Stir Fried Glass Noodles with Shrimp

Bean thread noodles, shrimp and eggs are all heavy hitters in this simple noodle stir fry. There’s a nutty essence from the addition of sesame oil – and ginger, garlic and soy sauce all work their particular magic to create a stir fry that is greater than the sum of its parts. But the secret to getting this shrimp recipe right is a 3 ingredient marinade that imparts the shrimp with savory and tangy notes (all while tenderizing your shrimp). Ready in 15 minutes from start to finish!

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Shrimp Fried Rice

If you ask Ben, he’ll tell you that fried rice is the perfect food. He’s the ultimate fan of any mash up that includes an egg, rice, veggies and protein – all seared together in a screaming hot wok. Now, I’m a fan of using Japanese rice when making fried rice. But Jasmine rice is also an excellent choice. No matter which grain you use though, leftover rice is definitely the way to go. (At least) day old rice has dried out a bit and is ready to take on a little flavorful moisture without coming out gloppy. For the ultimate experience, use chopped shrimp in the fried rice – and sear a couple of whole shrimp to serve on top. YUM!

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Shrimp and Potato Ankake Donburi

This is one of the most simple shrimp recipes of all time – but doesn’t taste like it. Donburi are Japanese rice bowls – and this one in particular has an umami richness with a little sweetness dancing around the edges. The dashi, soy sauce, sake and mirin based sauce is thickened with potato starch to give it a luxurious texture. Perfect for imparting the bed of rice with flavor. And the springy shrimp pair so nicely with tender zucchini. This is comfort food level 10.

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Shrimp Bún Chả

Sure, traditional Vietnamese bún chả is made with bbq pork. But using grilled shrimp has some tasty advantages too! You see, shrimp pairs seamlessly with springy rice noodles, loads of herbs and a fiery, salty and sweet nuoc cham dipping sauce. Pay special attention to the marinade in this shrimp recipe – which results in shrimp that begin to caramelize as soon as they hit the grill pan!

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Cabbage Stir Fry with Shrimp and Dried Chiles

If you’ve got 20 minutes to spare, you’ve totally got time to whip up a smoky, savory and (slightly) spicy stir fry. Crunchy cabbage contrasts the tender shrimp – and a chopped chili or two will add a pleasant smokiness to the mix. Garlic lovers rejoice! There’s a good amount of minced garlic in this shrimp and cabbage stir fry. The whole dried chilis do more to perfume the dish than add actual heat. Now, that said, if you like it super spicy, you can eat the dried chilis whole. But be warned… some of them are hottt!

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Garlic Shrimp with Chili Crisp

Let’s be real… If you told me I had to pick one of my favorite shrimp recipes of all time, I’d probably choose this one. It’s just spicy enough to need a spoonful of rice to compliment a bite of tender shrimp and scallions. But there are a lot of flavors (and rarities) at play here. For example, mayonnaise (!) is my secret weapon to smooth out the smoky, fiery perfection of chili crisp in the sauce. A bit of sriracha and ginger ratchet up the heat a bit more, without venturing into volcanic territory. Seriously, you gotta make it to believe it!

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Easy Shrimp Stir Fry

This mix of baby bok choy, onions, water chestnuts and shrimp is simple perfection. But just because it’s easy to make at home doesn’t mean it won’t pack a punch. Quite the contrary! There’s a LOT of savory goodness in this rustic veggie and shrimp stir fry. This recipe in particular calls for a shrimp marinade that tenderizes the shrimp even further through a process called velveting. And with only 10 minutes of prep time – and 8 minutes of cooking time, you won’t have to sacrifice the lion’s share of an evening to eat a flavor packed stir fry.

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Honey Walnut Shrimp

I’m a sucker for good American-Chinese food. Since I grew up with a family that went to the Chinese buffet on a weekly basis (religiously), honey walnut shrimp became one of my personal favorite shrimp recipes at a fairly young age. The sweet and creamy sauce has an edge of tanginess to it – and walnuts compliment the sauce with their nutty, crunchy perfection. Serve on a bed of shredded cabbage and with a side of steamed rice for a Chinese buffet caliber meal at home!

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Shrimp with Chili Sauce (Ebi Chili)

This is my take on a Japanese version of a Chinese classic. And with a name that includes the words ‘chili sauce’ in the title, you might assume that it’s eye-wateringly spicy. But that’s just not so. You see, Japanese recipes tend to tone down the spice levels significantly. And while there’s a little tobanjan chili paste in the recipe, one of the main flavor elements is actually tomato ketchup. But suspend judgement till you try it. Ebi chili is savory, sweet and tangy perfection!

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Thai Ginger Shrimp Stir Fry

Salty, peppery and perfectly studded with smoldering strips of ginger, this Thai inspired shrimp recipe gets a boost of botanical goodness from liberal use of basil and scallions. Fish sauce and soy sauce lend their aggressive savoriness to the mix, while white pepper introduces an almost floral note. Do you have 16 minutes to cook tonight? If so, this ginger shrimp recipe is for you!

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Have you tried any of these shrimp recipes? Let me know your favorites in the comments section!

Shrimp Fried Rice

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This easy shrimp fried rice recipe only takes 15 minutes to make. And with its delicately sweet, savory and briny flavors, it beats takeout any day!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 4
• Category: Rice
• Method: Stir frying
• Cuisine: Chinese

Ingredients

Units USM

• 2 tablespoons peanut or vegetable oil
• 2 cloves garlic, minced
• 1/2 green bell pepper, finely chopped
• 1/4 cup carrot, finely chopped
• 1 shallot, finely chopped
• 10 large shrimp, chopped bite size
• 3 cups cooked Japanese rice at room temperature, or Jasmine rice
• 1/2 teaspoon powdered chicken stock
• 2 1/2 tablespoons soy sauce
• 1/2 teaspoon white ground pepper
• 1 large egg, whisked
• 1 teaspoon toasted sesame oil
• 2 tablespoons scallions, finely chopped

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Instructions

1. In a large pan or wok over high heat, add oil and garlic and cook for 1 minute, until garlic becomes fragrant.
2. Add bell peppers, carrots, and shallots and cook for 2 minutes.
3. Add shrimp and cook for 3 minutes, stirring occasionally.
4. Add rice, break it and combine with shrimp and vegetables.
5. Add powdered chicken stock, soy sauce and white pepper and mix until the rice is uniformly golden / light brown.
6. Push rice to one side and add egg. Continuously stir and break with your spatula until it’s almost fully cooked. Mix it in with the fried rice.
7. Turn the heat off, add sesame oil and top with scallions.
8. Season with salt and pepper if needed, and serve immediately

Notes

Keep the leftover fried rice in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 301
• Sugar: 1.6g
• Sodium: 310.9mg
• Fat: 9.6g
• Saturated Fat: 1.6g
• Unsaturated Fat: 3.7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 0.7g
• Protein: 8.7g
• Cholesterol: 67.4mg

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15 Best Shrimp Recipes
Pickled Plum.

The best rice bowl – loaded with plenty of marinated tuna sashimi, nori and shiso leaves. Tekka don is the ultimate donburi! With a handful of ingredients, and 10 minutes of actual cooking, I’ll teach you how to easily make this iconic Japanese tuna bowl at home.

What is Tekka Don?

Tekka don (鉄火丼) is a Japanese rice bowl topped with tuna sashimi that has been marinated in a savory/sweet mixture of sake, soy sauce and mirin. Typical garnishes include thinly sliced nori and shiso leaves, chopped scallions and sesame seeds.

In some ways it’s similar to the poke bowls served in Hawaii.

However this Japanese tuna bowl is one of many dishes that fall under the umbrella donburi. The translation of donburi is roughly rice bowl dish – and it covers many recipes that feature meat, veggies or fish served over a bed of Japanese rice.

A few popular examples of donburi include unadon (grilled eel over rice), oyakodon (chicken and egg over rice) and gyudon (the beef bowl made globally popular by Yoshinoya).

This tekkadon recipe is a hearty one-bowl-meal with a real nuanced palate of textures and traditional Japanese flavors.

Tekka Don Ingredients

Scroll all the way down for the full recipe.

• Sashimi-grade Tuna: You’ll want to make sure the tuna you use is labeled as sushi grade or sashimi grade. Since you’re eating it raw, this distinction is important. You may see the raw tuna itself referred to as maguro or toro at Japanese grocery stores.
• Soy Sauce, Sake and Mirin: This is a holy trinity when it comes to many Japanese recipes. Soy delivers that trademark umami – while sake has a dry sharpness – and mirin (a sweet rice wine) rounds it all out with an understated sweetness and acidity.
• Dashi Powder: Think of this as a savory sea stock in powdered form. Mineral, smoky, fishy and rich in umami, dashi powder is literally the flavor essence of the sea.
• Sesame Oil: The toasted nuttiness of good sesame oil boosts the overall effects of the other savory liquid ingredients. Careful… a bit little goes a long way!
• Japanese Short Grain Rice: Japanese rice is a short-grain white rice that, when cooked, is sticky enough to be eaten with chopsticks, yet firm and toothsome in texture. You may see short grain rice sold as sushi rice at your local shop – or you can grab some of the good stuff here on Amazon. We’ll talk more about cooking Japanese rice in a sec.
• Nori: These are paper-thin edible seaweed sheets that have been dried and sometimes toasted. You’ll only need one nori seaweed sheet for this recipe.
• Scallions: Freshly chopped green onion provides a great crunch and garden freshness.
• Shiso: Also called perilla, a chiffonade of fresh shiso leaves provide an integral bright freshness to this tuna bowl. Reminiscent of mint, basil and anise – but totally its own thing.
• Sesame Seeds: I’m using white sesame seeds for their subtle texture and underlying nuttiness.

How to Make Tekka Don

1. First, gather all of your cooking tools and ingredients.
2. Then slice the tuna sashimi into strips that are 1/4 to 1/2 inch thick, depending on your preference. Alternately, you can also just dice the tuna into bite-sized small pieces.
3. Next, mix the soy sauce, mirin, sake, sesame oil and dashi powder in a bowl and stir well. Add the tuna slices to the bowl and gently toss to ensure each piece is evenly coated. Let the tuna and sauce sit for 30 minutes.
4. Divide your rice into two bowls and top with shredded nori. Then add the marinated tuna and top with chopped scallions and shiso leaves. Sprinkle a few sesame seeds on top.
5. Finally, pour an equal amount of any leftover marinade over the top of each bowl and serve immediately.

How to Cook Rice

At first glance, this seems like such a simple step. However, when it comes to making this Japanese tuna bowl, I’d argue that the texture and consistency of the rice is as important as the quality of the fish.

Luckily, making Japanese short grain rice is easy – both on the stovetop and in a rice cooker.

No matter which method you use, you’ll want to be sure to rinse the rice well before cooking. This removes excess starch from the grains. That excess starch can result in cooked rice that is gloppy and mushy.

• You can use a rice washing bowl and wash the rice in a light swishing motion under continuously running cold water for at least 1-2 minutes, or until the water exiting the perforated bottom runs clear.
• Alternatively, you can wash your rice in a medium mixing bowl. Just fill with cold water, swish the rice, drain and repeat (at least 3-4 times) until the water you’re filling the bowl with remains clear.

For a step-by-step tutorial on how to make Japanese rice on the stove or in a rice cooker, check out my detailed post (along with rice recommendations) here.

But, if you’re a visual learner like me, just follow the foolproof steps in this video:

Remember, if you’re using a rice cooker, be sure to measure your rice with the measuring cup that came with your machine.

How do You Eat Tekka Don?

This is a fully flavored dish. That means you won’t need a separate ramekin of soy sauce to dip your fish as you might with something like chirashizushi.

That said, you can totally add wasabi if you like.

Since the ingredients are layered on top of each other, tekkadon is meant to be eaten in a way that delivers all of the flavors and textures of the Japanese tuna bowl in each bite – without resorting to mixing it all up.

And since you’re using Japanese rice, the grains will be just sticky enough to allow you to use chopsticks to easily wrangle up bites that include rice, seasoned fish, nori, scallions and shiso.

What to Serve With Tekkadon

Since this sashimi loaded Japanese rice bowl is quite hearty on its own, you may want to keep any side dishes on the lighter side of things.

Here are a few light Japanese side dishes that would compliment your tekka don and elevate the meal to the next level:

• Japanese Watercress Salad
• Gomae (Japanese Spinach Salad with Sesame Sauce)
• Japanese Carrot Ginger Salad Dressing (Restaurant Style)
• Hijiki Salad (Hijiki No Nimono)
• Japanese Cucumber Salad (Sunomono)

Other Delicious and Easy Asian Rice Bowls

While this Japanese tuna bowl is one of the most iconic rice bowl recipes out there, I’m a firm believer that you can never have too many easy donburi recipes in your back pocket.

Here are a few reader favorites:

Korean Style Fish Donburi Bowl

Salmon Teriyaki Donburi (丼)

Easy Bibimbap Bowl – 비빔밥

Tofu and Vegetable Poke Bowl

Happy Cooking!

Did you like this Tekka Don Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tekka Don – The Ultimate Japanese Tuna Bowl

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

With a handful of ingredients, and 10 minutes of actual cooking, you can easily make this iconic tekka don recipe at home. You’re going to love this authentic Japanese tuna bowl!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes marinating
• Total Time: 40 minutes
• Yield: 2 bowls
• Category: Rice
• Cuisine: Japanese

Ingredients

Units USM

• 200g sushi grade tuna
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sake
• 2 teaspoons mirin
• 1/2 teaspoon dashi powder
• 1 1/2 teaspoon sesame oil
• 2 cups freshly cooked, slightly warm or room temperature, Japanese short grain rice
• 1 sheet nori (about 4g), shredded
• 1 tablespoon chopped scallions
• 4 shiso leaves, shredded
• Sesame seeds, to sprinkle on top

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Instructions

1. Slice the tuna into ¼-inch to ½-inch thick strips, or into bite size pieces.
2. Mix the soy sauce, sake, mirin, dashi powder, and sesame oil in a bowl. Add the sliced tuna and gently toss to coat each piece. Let sit for 30 minutes.
3. Divide the rice among 2 bowls and top with shredded nori. Add the tuna, scallions, and shiso leaves, and sprinkle a few sesame seeds on top. 
4. Pour the leftover marinade among the two bowls and serve immediately. 

Nutrition

• Serving Size: 1 bowl
• Calories: 417
• Sugar: 1.1g
• Sodium: 918.9mg
• Fat: 6.8g
• Saturated Fat: 1.4g
• Unsaturated Fat: 2.6g
• Trans Fat: 0g
• Carbohydrates: 55.9g
• Fiber: 0.1g
• Protein: 29.6g
• Cholesterol: 42mg

Keywords: tuna bowl

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Tekka Don – The Ultimate Japanese Tuna Bowl
Pickled Plum.

Shiozake is homemade salted salmon. It is most famously served as Japanese breakfast – or in a bento box for lunch. With only three ingredients – and a few easy steps to follow – you’ll be eating restaurant quality Japanese food at home with minimal effort. Bonus: this Japanese salted salmon also makes the best onigiri filling!

Have you ever had Japanese breakfast?

While many Japanese breakfast foods are fairly similar to their morning counterparts in the West (like the ubiquitous fried egg, or a Japanese omelette called tamagoyaki), many foods differ greatly.

Miso soup, pickled vegetables, seaweed salad and fermented soybeans (natto) are common items served both at home – and in Japanese hotels, many of which specialize in elaborate buffet-style breakfasts.

And one of my all-time breakfast favorites is a Japanese salted salmon called shiozake.

Wait, fish for breakfast? When it’s shiozake, the answer is a resounding yes. Make this Japanese salted salmon a part of your traditional Japanese breakfast!

What is Shiozake?

Shiozake is Japanese salmon that is marinated in a combination of sake and salt – and is then quickly grilled. It is typically served for breakfast in Japan, or in a bento box lunch – or as an ingredient in onigiri or ochazuke.

Since the salmon fillets are coated in salt for a couple of days before grilling, you could almost say that the salmon is partially salt-cured – albeit cured to a lesser extent than something like smoked salmon or beef jerky.

The skin is left on the salmon fillet – and grilling or broiling on high heat renders the skin crispy and delicious.

Salmon in Japanese is sake (not to be confused with the rice wine of the same name). And shio-yaki means salt-grilled. Therefore, shiozake is sort of a mashup that loosely translates to salt-grilled salmon.

You’ll also see this Japanese salted salmon referred to as shiojake in Japan.

Japanese Salted Salmon Ingredients

Scroll all the way down for the full recipe.

• Salmon: You’ll want two 8-ounce boneless fillets. Make sure to leave the skin on the fillet. The skin will crisp up so nicely under the flame of the broiler and adds great texture to the completed dish.
• Sake: This is Japanese rice wine. Aside from tenderizing meat, sake also tends to neutralize some of the overt fishiness when used with seafood. Although the alcohol content is the same as drinking sake, most cooking sake has salt added – which allows it to be sold as a cooking ingredient rather than an alcoholic beverage. You’ll only need about a tsp for this recipe. You can find sake at many Asian grocery stores, or you can grab cooking sake here on Amazon.
• Kosher Salt: Unlike the small grains of regular table salt, kosher salt has large crystals. This renders it the perfect salt grain to use when cooking because it is tough to over-salt your food as you might with an equal amount of table salt. For example, in this recipe you’d use one-and-a-half teaspoons of kosher salt – versus a mere 3/4 teaspoon of regular table salt. Flakey sea salt would also work well in this Japanese salted salmon recipe.

How to Make Salted Salmon

1. Gather all of your cooking tools and ingredients.
2. Place the salmon in a glass container and pour the sake over the fish. Grab each salmon fillet and gently massage the cooking sake into the skin and flesh.
3. Let the fish rest for 5 minutes – then pat each fillet dry with a paper towel. You want to eliminate any excess moisture.
4. Next, sprinkle equal amounts of kosher salt (or sea salt) on all sides of the fillets. Remember to include the skin!
5. Then cover the container with a lid and place in the refrigerator for at least 12 hours – and up to 36 hours.
6. When you’re ready to cook, move one oven rack to the top so that it’s sitting directly under the broiler. Cover a rimmed baking sheet with non-stick foil and lay the salmon fillets on top.
7. Turn on the broiler and place the baking sheet on the top rack.
8. Finally, broil for 3 to 5 minutes on each side – until the skin turns slightly brown and achieves a crispy texture. Cook time will vary with each oven, so keep an eye on it!
9. Serve with cooked Japanese rice, miso soup and tsukemono (Japanese pickles).

What does shiozake taste like?

There are deep savory and assertive umami notes in this shiozake recipe. And the sharpness of the sake neutralizes some of the fishiness, making this a great starting place for someone who might not be the biggest fan of fish in general.

But aside from the delicious flavor, I find that the texture of the fish itself changes due to the hours spent salt brining in the refrigerator.

The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked.

What to serve with shiozake

Shiozake is most commonly served alongside Japanese breakfast favorites like miso soup, steamed short-grain rice and pickled vegetables.

My mother loves to eat salted salmon with grated daikon radish and a tiny bit of soy sauce and lemon juice.

And shiozake makes an excellent addition to bento boxes (the famous packed meals you find in grocery stores and konbinis across Japan).

Japanese Salted Salmon Uses

But aside from the usual suspects – shiozake can be used as a ready-made filling for onigiri (Japanese rice balls) – or as a topping for a warming, comforting bowl of ochazuke.

How do you enjoy salmon at your place? Let me know about your favorites in the comments section below!

TABLEWARE

The hibino white and gold rectangle plate used in the images is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Receive 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Japanese Recipes

Want to cook more Japanese food at home? Try one of these easy recipes.

Here are a few reader favorites:

Japanese Curry Recipe カレ-ライス

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

Blistered Shishito Peppers

Did you like this Japanese salted salmon recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Salted Salmon (Shiozake)

Print Recipe

★★★★★

5 from 1 review

Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Passive Time: 12 hours
• Cook Time: 8 minutes
• Total Time: 12 hours 13 minutes
• Yield: 2 salmon fillets
• Category: Fish
• Method: Broiling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

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Instructions

1. Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
2. Leave for 5 minutes and pat the fillets dry with a paper towel. 
3. Sprinkle equal amounts of salt on the fillets, on both sides including the skin. 
4. Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
5. Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
6. Move one oven rack so that it sits right under the broiler. 
7. Turn the broiler on and place the baking sheet on the rack. 
8. Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
9. Serve with cooked Japanese rice, miso soup, and tsukemono.

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 167
• Sugar: 0g
• Sodium: 1027.5mg
• Fat: 5.9g
• Saturated Fat: 1g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 0.1g
• Fiber: 0g
• Protein: 27.8g
• Cholesterol: 63.8mg

Keywords: breakfast salmon

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Japanese Salted Salmon (Shiozake)
Pickled Plum.

This Japanese influenced eggplant and okra fish stir fry is super simple to make at home, but packs in all the savory, sweet and smoky goodness of your favorite Asian takeout, fresh from the wok. Less than 25 minutes from start to finish. This will be your new favorite eggplant stir fry!

This is my new go-to recipe when I’m craving bold Asian flavors, but want to keep it easy in the kitchen.

Because I can make this simple eggplant stir fry recipe at the end of a workday, while I’ve probably already got one eye trained on the TV – but the outcome tastes like I labored in a hot kitchen for hours!

You’re going to love the deep savory flavor and the juxtaposition of textures in this light yet hearty Japanese recipe. The eggplant is so tender it almost melts in your mouth – and the okra retains a subtle crunch.

And you better believe the fish that delivers a substantive, meaty element to the dish without being overpowering.

Serve this fish and vegetable stir fry with a side of white or brown rice for a dinner that will have you wanting seconds!

What Eggplant Works Best for This Stir Fry?

For this easy Asian stir fry, I recommend using Japanese eggplant or Chinese eggplant. They’re both much longer and skinnier than the deep-purple pregnant orbs commonly found in the produce section at the grocery store.

Now, full disclosure, I’ve never been able to tell the two apart on sight alone – unless they’re lined up next to each other. Actually both varieties are pretty interchangeable in my kitchen. However, here’s how to differentiate between the two:

• Japanese Eggplant tends to have a super dark purple exterior.
• Chinese Eggplant has a lighter lavender color.

From a taste standpoint, both varieties are equally delicious.

And the best thing about both Chinese and Japanese eggplant is that they both have very few seeds – and have super thin skins which cook relatively quickly, making them the perfect choice for this stir fried fish and veggies recipe.

How to Cut Eggplant and Okra for Stir Fry

• For the eggplant: slice your eggplant into pieces that are about 1-inch thick and 3-inches long. Kind of like a small potato wedge. This way the pieces will cook quickly – but will still retain their shape in the stir fry.
• For the okra: Cut the stems off first, then slice the pieces in half along the bias (diagonally).

Eggplant and Okra Fish Stir Fry Ingredients

Scroll all the way down for the full recipe.

• Fish: I’d recommend using fish with a rather firm flesh so the pieces retain their shape in the stir fry. Salmon, arctic char and tuna are all great choices. Slice the fish into bite sized pieces.
• Japanese or Chinese Eggplant: Like we just discussed, these are the long, skinny, almost seedless varieties. You’ll want roughly 10 ounces, sliced, salted, drained and dried.
• Okra: These edible seed pods are a great source of vitamins and fiber and have the perfect soft crunch! You’ll want about six okra pods, sliced obliquely in the center.
• Neutral Cooking Oil: Grapeseed oil or vegetable oil will be fine.
• Stir Fry Sauce: I’m just using a savory combination of sake, soy sauce, oyster sauce and water. Oyster sauce in particular is so great in stir fry recipes. It has a very deep saline quality with a touch of sweetness at the edges. Pick it up at most Asian grocery stores – or grab oyster sauce here on Amazon.
• Fish Marinade: Make a quick slurry of cooking sake, soy sauce, sesame oil and cornstarch (or potato starch). You’ll marinade your fish in this mixture. The cornstarch will provide a light coating to the fish that will keep it from overcooking in the wok and help it remain tender.
• Sesame Oil and Black Pepper: You’ll use these two as finishing ingredients – once the heat is off, and just before plating. The toasted nuttiness of sesame oil and the piney heat of black pepper bring the whole thing together!

How to Make Fish Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Marinate the fish. Combine the marinade ingredients in a bowl. Stir well until the starch is dissolved – and add the fish. Toss the pieces so they are all covered equally. Leave for 15 minutes.
3. Prepare the eggplant. Place your eggplant pieces in a bowl and sprinkle with 1/2 teaspoon of salt. Toss and leave for 15 minutes.
4. Mix the stir fry sauce. Mix the sake, soy sauce, oyster sauce and water in a bowl and set aside.
5. Drain the eggplant. Gently squeeze any excess water out of your eggplant slices and pat each one dry with a paper towel.
6. Cook the eggplant. Heat half of the cooking oil in a wok or deep skillet and add the eggplant pieces. Toss in the pan until it is cooked through (approx. 3-4 minutes). Transfer to a plate and set aside.
7. Complete the stir fry. Add the remaining cooking oil to the empty wok and add in the marinated fish and okra pieces. Cook for about 3 minutes until the fish is cooked through. Then return the cooked eggplant to the wok and add the sauce. Stir fry for about 30 more seconds. Turn the heat off and stir in the sesame oil and ground black pepper. Serve immediately.

Other Easy Asian Eggplant Recipes

While the smoky perfection of this eggplant and fish stir fry now resides among my favorites, it’s no secret that I’m all about Japanese and Chinese eggplant recipes in general. Here are a few of the best:

• Eggplant with Chinese Garlic Sauce
• Nasu Dengaku – Japanese Miso Glazed Eggplant
• Char Siu Style Roasted Eggplant
• Eggplant and Kabocha Miso Gratin
• Mabo Nasu – Japanese Style Eggplant Stir Fry

TABLEWARE

The pink serving plate, tile pattern chopsticks, and tile pattern sauce plate used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this eggplant and okra fish stir fry? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Eggplant and Okra Fish Stir Fry

Print Recipe

★★★★★

5 from 2 reviews

This is an easy, savory, sweet, and smoky Japanese style fish stir fry that’s ready in less than 25 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Total Time: 22 minutes
• Yield: 2
• Category: Main
• Method: Stir frying
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• 6 ounces firm fish such as salmon, arctic char, or tuna, sliced into bite size pieces
• 10 ounces Japanese or Chinese eggplant, sliced about 1-inch thick and 3 inches long, like small potato wedges
• 2 tablespoons vegetable or grapeseed oil, or other neutral oil
• 6 okra, stem removed, sliced in half
• 1 teaspoons sake
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons water
• 1 teaspoon sesame oil
• Ground black pepper, to taste

 

Fish marinade:

• 1 teaspoon sake
• 1 teaspoons soy sauce
• 1 teaspoon cornstarch or potato starch
• 1/4 teaspoon sesame oil

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Instructions

1. Add all the ingredients for the marinade in a bowl and stir to combine. Add the fish to the marinade and toss the pieces to coat them evenly. Leave for 15 minutes. 
2. Place the eggplant in a bowl and sprinkle 1/2 teaspoon of salt over the pieces. Toss and leave for 15 minutes. 
3. Meanwhile, mix the sake, soy sauce, oyster sauce, and water in a bowl and set aside. 
4. Gently squeeze the eggplant to get rid of excess water and pat each piece dry with a paper towel.
5. Heat the oil in a wok or deep skillet over medium heat and add the eggplant. Toss and cook the eggplant for 3-4 minutes, or until it’s cooked through and transfer to a plate. Set aside
6. Add the remaining 1 tablespoon oil, and then add fish and okra to the wok and cook for 3 minutes, until the fish is cooked through. Return the eggplant to the wok and add the sauce. Stir fry for 30 seconds and turn the heat off. Stir in the sesame oil and season with ground black pepper. Serve.

Nutrition

• Serving Size: 1 serving
• Calories: 307
• Sugar: 5.8g
• Sodium: 825.1mg
• Fat: 20.2g
• Saturated Fat: 12.2g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 12.4g
• Fiber: 5.1g
• Protein: 21.6g
• Cholesterol: 43.5mg

Keywords: Fish stir fry

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Eggplant and Okra Fish Stir Fry
Pickled Plum.

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup! The dish is comforting and filling enough to be served as a main. Ready in about 30 minutes from start to finish.

What is Jjamppong?

Jjamppong (짬뽕), or jjambbong, is a popular Korean noodle soup made with a spicy seafood broth that’s seasoned with gochugaru (spicy and smoky Korean red chili flakes), and is topped with vegetables and seafood. Jjamppong can also be made with pork broth and sliced pork as a topping, or a mix of both seafood and pork.

The dish was adapted from the Shandong-Chinese dish called chǎomǎmiàn and was named jjamppong during the Japanese occupation, since the dish looked similar to chanpon, a Japanese-Chinese noodle soup derived from the Fujian-style mènmiàn.

Ingredients for Jjamppong

Scroll all the way down for the full recipe.

• Garlic: You will need two small or medium cloves, minced.
• Onion: Finely chopped to impart a little sweetness to the broth.
• Cabbage: Cabbage adds a lovely soft crunch and absorbs the briny and spicy taste of the broth.
• Shiitake mushrooms: Just a couple of sliced shiitake mushrooms to infuse a little earthiness.
• Scallions: Just like the onions, the scallions add a little sweetness and sharpness to the soup.
• Gochugaru: Gochugaru, or Korean red chili pepper flakes, is essential to the recipe as it is responsible for bringing a smokiney and spicy element to the soup. It’s also what makes the broth a vivid red.
• Seafood: You can use fresh or frozen (make sure it’s thawed) seafood. I’m using a mix of fresh shrimp, squid, and clam, but feel free to use whatever type of seafood you like.
• Stock: I love using dashi for this recipe because I’m a big fan of umami, briny, and pungent. If you like seafood but cannot handle too much “sea flavor”, I recommend using low sodium chicken stock.
• Soy sauce: Regular soy sauce or low sodium soy sauce for a kick of umami and earthiness.
• Noodles: The classic jjamppong dish uses fresh wheat noodles called jja-jjang, the same ones used in jajangmyeon. You can find those noodles at a Korean supermarket like HMart. However, I prefer using fresh ramen noodles or canton noodles, also called Hong Kong noodles, because I find their texture more pleasant. Udon noodles are also another option if you like thick wheat noodles.

How to Make Jjamppong

1. Gather all of your kitchen tools and ingredients.
2. Fill a medium pot with water and bring it to boil.
3. Meanwhile, add the oil and garlic to a wok, deep skillet, or medium size pot, over medium heat.
4. Cook the garlic for 1 minute and add the onion. Cook the onion for 2 minutes and add the cabbage, shiitake mushrooms, and half of the scallions. Cook for 2 minutes.
5. Stir in the gochugaru and seafood and cook for 1 minute.
6. Add the stock, soy sauce, and salt and bring the soup to a boil. Lower the heat to a simmer and cover with a lid. Simmer until the seafood is cooked, about 6 to 7 minutes, and turn the heat off.
7. Cook the noodles according to the directions on the package. Drain the noodles and divide them among two bowls.
8. Divide the jjamppong soup and seafood among the two bowls and top with the remaining scallions. Enjoy!

Vegan Jjamppong

It’s been a challenge to create a vegan friendly version of this recipe since it relies so heavily on seafood, but I think you will be pleased with the alternative. This vegan jjamppong may not have the briny seafood taste that makes this soup so addictive, but it’s still delicious nonetheless!

Ingredients to swap:

• Use vegan dashi instead of regular dashi and add 4 dried shiitake mushrooms. Let the shiitake mushrooms soak in the vegan dashi for 45 minutes. Before removing the shiitake mushrooms, squeeze them to get as much of the juice out as you can (that’s where the flavor is). Chop the mushrooms and use them in your soup.
• Instead of the seafood, use a mix of zucchini, cabbage, carrot, and the shiitake mushrooms used for the dashi. You can also use extra firm tofu or smoked tofu that have been sliced into bite size cubes or sticks.
• Instead of egg noodles, use jja-jang noodles or udon noodles (most udon noodles are vegan but it’s always a good idea to look at the ingredients to make sure they contain no egg).

The steps to the recipe are the same. Add the vegetables used as a topping at step 5 and follow the recipe as is.

If you find that the broth needs more flavor, try adding 1 teaspoon gochujang – keep in mind that this will make the soup spicier – or 2 teaspoons red miso paste (red miso paste is more salty, pungent, and smoky than white miso paste). You can also add a little more soy sauce.

Jjamppong vs Jajangmyeon

It’s common to find both jjamppong and jajangmyeon listed on the same menu in Korea. That’s because these two noodle dishes are extremely loved among the Korean population – so much in fact that many people have trouble choosing between the two when it’s time to order!

But the look and taste of the two dishes couldn’t be more different:

• Jjamppong is a spicy noodle soup topped with vegetables and seafood.
• Jajangmyeon are wheat noodles topped with chunjang (sweet bean sauce), vegetables such as cucumber, zucchini, and onions, and pork (sometimes seafood). It’s not spicy at all and the flavors are quite subtle compared to jjamppong.

The only thing these two dishes have in common are the noodles they use – jja-jjang noodles – plus, some of the toppings.

What to Serve with Jjamppong

Since jjamppong is very flavorful and filling, it’s best to pair it with light salads and pickles such as:

• Korean cucumber salad
• Easy homemade vegan kimchi
• Hijiki seaweed salad
• Korean bean sprout salad (sookju namul)
• Green salad with Japanese carrot ginger dressing

TABLEWARE

The baizan kiln arabesque blue and white serving plate used in the images, which you can find here, is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this jjamppong recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Jjamppong (Korean Spicy Seafood Noodle Soup)

Print Recipe

★★★★★

4.5 from 2 reviews

Jjamppong is Korea’s favorite smoky, spicy, and briny seafood noodle soup. The dish is comforting and filling enough to be served as a main.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 13 minutes
• Total Time: 28 minutes
• Yield: 2
• Category: Noodle Soup
• Method: Boiling
• Cuisine: Korean

Ingredients

• 2 tablespoons neutral oil like vegetable or grapeseed
• 2 garlic cloves, minced
• 1/2 small onion, finely chopped
• 3 ounces cabbage, shredded
• 2 shiitake mushrooms, chopped
• 2 scallions, chopped
• 2 tablespoon gochugaru (Korean red chili flakes)
• 4 large shrimp, peeled and deveined
• 1/4 pound squid, body and tentacles, cleaned and chopped bite size
• 8 little neck clams
• 500ml low sodium chicken stock or dashi
• 1 tablespoon soy sauce
• 1/4 teaspoon salt
• 6 ounces fresh ramen noodles, fresh jja-jjang noodles, or udon noodles, or 3 ounces dry canton noodles (Hong Kong noodles) or dry jja-jjang noodles.

 

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Instructions

1. Bring a pot of water to boil. 
2. Meanwhile, in a wok, deep skillet, or medium size pot over medium heat, add the oil and garlic and fry for 1 minute, until the garlic is fragrant.
3. Add the onions and cook for another 2 minutes. 
4. Add the cabbage, mushrooms and half of the scallions and cook for 2 minute.
5. Add the gochugaru, shrimp, squid and clams and stir well. Cook for 1 minute.
6. Stir in the broth, soy sauce, and salt, and bring to a boil. Lower the heat to a bubbling simmer and cover with a lid. Cook for 6-7 minutes, until the ingredients are cooked. Turn the heat off. 
7. Cook the noodles according to the directions on the package and drain well. 
8. Divide the noodles among two bowls and pour the seafood soup on top.
9. Top with the remaining scallions and serve immediately.

Notes

FOR VEGAN: look at the ingredients and instructions listed in the post.

Nutrition

• Serving Size: 2
• Calories: 646
• Sugar: 4.9g
• Sodium: 1434.2mg
• Fat: 20.8g
• Saturated Fat: 2.9g
• Unsaturated Fat: 11.7g
• Trans Fat: 0g
• Carbohydrates: 41.4g
• Fiber: 5.7g
• Protein: 77g
• Cholesterol: 543.2mg

Keywords: seafood soup, noodle soup, main,

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Jjamppong (Korean Spicy Seafood Noodle Soup)
Pickled Plum.

This is Ben’s favorite cabbage stir fry! Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chiles packs a punch in the flavor department. Plus, it only takes about 20 minutes to make from start to finish.

Making a stir fry is one of the easiest meals you can prepare. But there are three things that must be done right in order to achieve the desired outcome:

• The sauce shouldn’t be so strong that it overwhelms the natural taste of the vegetables and protein.
• The protein should be fully cooked while still remaining moist and tender.
• The texture of the vegetables should be tender while still yielding a little crunch.

In order to pull off the perfect stir fry, there are two easy rules to follow for beginners (if you are a pro, you can skip right to the recipe!):

• Make sure your wok or deep skillet is burning hot. This will ensure that the vegetables cook quickly while still retaining their crunch.
• Keep the ingredients to a minimum. Choose one protein, use no more than two or three vegetables, and keep the sauce simple. A good stir fry is delicate and should feel light when you eat it, especially if it’s served with a side of rice.

If you prefer using a lot of vegetables, pick ones that have similar cooking time, e.g., carrots, celery, bell peppers, onions, and slice them about the same size so the overall doneness is uniform.

Also, if you prefer to use chicken, pork, or beef, it’s best to chop the meat bite size to speed up the stir frying process, and to first cook it separately.

Ingredients for Cabbage Stir Fry

Scroll all the way down for the full recipe.

• Oil: Use a neutral oil with a high smoke point such as vegetable or grapeseed oil. You can also use peanut oil since the nutty flavor will marry nicely with the dish.
• Garlic: Lots of garlic is used in this stir fry to impart a little sweetness, earthiness, and give the dish a nice pungent kick.
• Shallot: I’m using a shallot instead of an onion because the flavor is more delicate and sweet.
• Cabbage: I’m using a green cabbage for this stir fry because of the leaves crunchy texture. But you can also use napa cabbage if you already happen to have some in your fridge. It won’t be as crunchy as green cabbage but still delicious.
• Shrimp: Use large shrimp that have been thawed. I highly recommend spending a little more on good shrimp since they taste better, and are friendlier to the environment. Look for sustainable shrimp that have been farmed in the US (Whole Foods has a good selection).
• Chinese dried red chiles: This dish wouldn’t taste the same without the addition of Chinese dried red chiles which are smoky and spicy. Feel free to add more or less to the dish and keep in mind that the heat level goes up drastically when the chiles are chopped, versus whole.
• Sesame oil: The oil is added right before serving to infuse a little nuttiness.
• Sauce: This sauce is bold and so good! It’s a mixture of fish sauce, shaoxing wine, sugar, oyster sauce, and cornstarch.

How to Make Cabbage Stir Fry

1. Gather all of your kitchen tools and ingredients.
2. Begin by putting the ingredients for the sauce in a bowl, and mixing until they are well combined. Set the bowl aside.
3. Take one Chinese red dried chile, chop it, and set it aside. The reason why I’m only chopping one chile is to keep the heat level to medium. If you like super spicy foods, go ahead and chop two or three.
4. Place a wok or a deep skillet over high heat and add the oil.
5. When the oil is hot, almost smoking, add the garlic and shallot and toss for 30 seconds.
6. Add the cabbage and stir fry constantly for 2 minutes. Add the shrimp and stir fry for 3 minutes.
7. Grab the sauce, stir, and add it to the wok while tossing the cabbage and shrimp so they get coated evenly. Cook for about 1 minute to give the sauce time to thicken.
8. Turn the heat off and add the chopped dried chile, whole dried chile, and sesame oil.
9. Stir well and transfer the stir fry to a serving dish. Enjoy!

Vegan Cabbage Stir Fry

If you don’t eat seafood but would still like to make this stir fry, here is how to make it vegan.

1. Swap the shrimp for smoked tofu, pressed tofu, or tofu cutlets. I personally love smoked tofu for this particular stir fry as the texture holds up well against the crunch of green cabbage. The smoky taste also pairs nicely with the Chinese dried red chiles.
2. Take the fish sauce out. Don’t try to replace it with just salt as it will only make your stir fry overly salty. Instead, use soy sauce or make your own vegan fish sauce by mixing 1 teaspoon wakame (seaweed) powder, 1/2 teaspoon salt, 1 tablespoon plain rice vinegar or distilled vinegar, 1 1/2 tablespoon soy sauce, 1 teaspoon sugar, and 1/2 cup warm water. Mix everything until the sugar and wakame powder have dissolved. You can keep the leftover vegan fish sauce in a jar and refrigerated for up to 1 month.
3. Replace the oyster sauce for soy sauce. For something closer to the real thing, add a sprinkle of sugar and wakame powder to the soy sauce.

Follow the same cooking steps listed in the recipe card to make the vegan version of this cabbage stir fry.

Can I Freeze this Stir Fry?

Because shrimp gets rubbery as soon as it’s overcooked, I don’t recommend freezing this stir fry.

However, if you are making it using another protein such as tofu or chicken, you can freeze it as long as the cabbage isn’t cooked all the way through, otherwise it may get soggy.

Save the stir fry in an airtight storage bag or container and freeze for up to 1 month.

Stir Fry Recipes

Stir fries are such a time saver in the kitchen and they taste so good! They are also an easy way to increase your intake of veggies which is why I make them so often.

Here are some of my favorite stir fry recipes:

• Stir fry veggies with garlic sauce
• Honey ginger tofu stir fry
• Chinese restaurant style stir fried napa cabbage
• Stir fried bean sprout with tofu and garlic chives
• Szechuan chicken

TABLEWARE

The pink and grey flower bowl, cutlery rest, chrysanthemum rim plate, four petal bowl, and rabbit teacup used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Cabbage Stir Fry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Cabbage Stir Fry with Shrimp and Dried Chiles

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Savory, salty, smoky, and with just enough heat to warm the taste buds, this crunchy cabbage stir fry with shrimp and dried chilis packs a punch in the flavor department and only takes about 20 minutes to make from start to finish.

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2 servings
• Category: Seafood
• Method: Stir frying
• Cuisine: Chinese

Ingredients

• 1 tablespoon neutral oil such as vegetable oil or grapeseed oil
• 5 garlic cloves, minced
• 1 shallot, chopped
• 10 ounces cabbage, chopped
• 7 ounces raw shrimp, peeled, deveined, and chopped
• 10 Chinese dried red chiles
• 2 teaspoons sesame oil (preferable toasted sesame oil) – optional

 

Sauce

• 2 tablespoons fish sauce
• 2 tablespoons shaoxing wine, or dry sherry
• 1/4 teaspoon granulated sugar
• 1 tablespoon oyster sauce
• 1/2 teaspoon cornstarch

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Instructions

1. Mix all the ingredients for the sauce in a bowl and set aside.
2. Chop one Chinese dried red chile and set it aside.
3. In a wok, deep skillet, or large pan over high heat, add the neutral oil.
4. When the oil is hot, add the garlic and shallot and cook for 30 seconds, until the garlic becomes fragrant.
5. Add the cabbage and cook for 2 minutes, tossing and stirring constantly. Add the shrimp and keep tossing and stirring for another 3 minutes.
6. Give the sauce a quick stir and add it to the wok. Cook for 1 minute or until the sauce thickens.
7. Turn the heat off and add the chopped dried red chiles, whole dried red chiles, and sesame oil. 
8. Stir well to combine and transfer the dish to a serving bowl or plate. Serve.

Notes

Store the stir fry in an airtight storage container. It will keep in the fridge for up to 2 days.

Nutrition

• Serving Size: About 12 ounces
• Calories: 273
• Sugar: 7.1g
• Sodium: 1817.4mg
• Fat: 12.1g
• Saturated Fat: 6.3g
• Unsaturated Fat: 2.3g
• Trans Fat: 0g
• Carbohydrates: 16.5g
• Fiber: 3.3g
• Protein: 23.6g
• Cholesterol: 159.7mg

Keywords: main, quick, easy

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Cabbage Stir Fry with Shrimp and Dried Chiles
Pickled Plum.

Making donburi bowls is so easy and tasty! This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that is delicious, comforting, and filling. 

When hump day comes, I’m usually ready for a nap.

I try to get all of my work done before 5pm and aim to indent the couch with my butt before 6pm. Wednesdays are days when both Ben and I don’t feel too inspired to cook elaborate meals in the kitchen. We either get delivery or whip up something super quick like a donburi bowl.

Rice bowl are part of our meal rotation because they are so quick to make and packed with flavor. The recipe I have for you today is a Korean style fish donburi bowl that takes roughly 20 minutes to make.

What Makes a Dish, Donburi (Japanese Rice Bowl)

The literal translation for donburi (丼) is ‘bowl’. The abbreviated version which is ‘don’, can also be uses as a suffix for different types of rice bowls. One example is the word gyudon which translates to ‘beef bowl’.

The basic formula for donburi is as simple as can be – it’s a rice bowl that’s topped with meat, seafood, tofu, or vegetables. Some donburi bowls are served with cooked ingredients that have been simmered in a sauce, while other donburi bowls are served with fresh or raw ingredients, such as sashimi.

The large bowls used to serve donburi (donburi mono) are also called donburi (donburi bachi).

Ingredients for Korean Style Donburi Bowl

• Sesame oil: Use regular sesame oil to fry the garlic, ginger and gochugaru. If you only have toasted sesame oil, use a neutral oil instead such as vegetable or grapeseed. Toasted sesame oil doesn’t have a high smoke point like regular sesame oil does, so using it to fry ingredients will give it a rancid taste. You can a drizzle of it at the end of the cooking process instead.
• Garlic: Garlic is always a must for Asian dishes that require an extra sprinkle of pungency! I’m using one clove, finely chopped.
• Ginger: Ginger adds a different kind of heat that the gochugaru brings to this dish. I’m using about a thumb size, but feel free to use more if you like it really spicy.
• Gochugaru: Korean chili pepper flakes are what gives this dish a Korean flair. The smokiness and heat from the flakes makes every bite as exciting as the last.
• Soy sauce: A little soy sauce to season the fish with savory and umami flavors.
• Mirin: Mirin is a common ingredient used in Asian cooking to infuse sweetness that’s a little more complex than just plain sugar.
• Fish: You can use any type of firm fish for this recipe. I’m using salmon but arctic char and tuna are also delicious.
• Cooked Japanese rice: Leftover Japanese rice is excellent for this dish as it doesn’t require any prepping. You will need two cups for this recipe.
• Scallions: And of course scallions. There’s nothing as good as chopped scallions to finish an Asian dish. And this one is no exception!

How to Make Korean Style Donburi Bowl

• Gather all of your kitchen tools and ingredients.
• Put the sesame oil, garlic, ginger, and gochugaru, in a medium size skillet, and turn the heating to medium.
• Let the ingredients fry for a few seconds, while stirring, and add the soy sauce and mirin.
• Stir, add the fish and cook for 4 to 6 minutes, or until the fish is cooked through.
• Meanwhile, warm up your rice and divide it among two bowls.
• Turn the heat off, place the fish on a cutting board and cut into bite size pieces.
• Add the fish to the rice bowls and top with scallions.

How to Store and Reheat a Donburi Bowl

For leftovers, I suggest separating the fish from the rice when refrigerating it. The reason is that rice takes a lot longer to reheat than fish, and fish tends overcook quickly. Store both rice and fish in airtight storage containers.

By separating the topping from the rice you can easily microwave the rice first. Cover it with a towel or a lid and microwave for about 90 seconds. Then add the fish and microwave for 30 to 40 seconds. This way your fish will still be tender.

Leftovers will last for up to 2 days in the fridge.

What to Serve with Donburi Bowl

Donburi bowls are pretty filling on their own, but they are so much fun to eat when paired with small side dishes like pickles, salads, and soups. It makes the whole experience feel more homey and obviously, more delicious.

Here are some of my favorite sides that I like to pair with a rice bowl:

• Miso soup
• Japanese egg drop soup
• Korean spicy daikon radish salad
• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean beans sprout salad)
• Japanese style pickled daikon

Did you like this Korean Fish Donburi Bowl Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Fish Donburi Bowl

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that delicious and filling. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Seafood
• Method: Pan frying
• Cuisine: Korean

Ingredients

• 2 tablespoons sesame oil
• 1 garlic clove, minced
• 1 thumb size piece of ginger, peeled and finely chopped
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 1/2 tablespoon soy sauce
• 1 tablespoon mirin
• 10 ounces (about 225g) firm fish such as salmon, tuna, or arctic char
• 2 cups cooked Japanese rice
• 2 scallions, finely chopped

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Instructions

1. In a small or medium size pan over medium heat, add the oil, garlic, ginger, and gochugaru. 
2. Stir for a few seconds and add the soy sauce and mirin. 
3. Stir and add the fish. Cook for 4 to 6 minutes, until the fish is cooked through.
4. Meanwhile, reheat the rice in the microwave if it’s cold, and divide it among two bowls.
5. Turn the heat off and transfer the fish to a plate or cutting board. Chop into bite size pieces. 
6. Add the fish to the rice bowls and top with scallions. Serve immediately.

Notes

Leftovers:

Store the fish and rice separately in airtight storage containers. Reheat the rice for 90 seconds and then add the fish to it. Microwave for 30 to 40 seconds and serve immediately.

This Korean style fish donburi will last in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 516
• Sugar: 4.3g
• Sodium: 388.8mg
• Fat: 15.2g
• Saturated Fat: 2.3g
• Unsaturated Fat: 6.2g
• Trans Fat: 0g
• Carbohydrates: 52.7g
• Fiber: 2.8g
• Protein: 40.2g
• Cholesterol: 55.4mg

Keywords: rice bowl, easy meal, bento

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Korean Style Fish Donburi Bowl
Pickled Plum.

Donburi is one of those easy and comforting Japanese meals everyone seems to love. The more common types of donburi are made using chicken or beef, but did you know that it can also be made with fish? This is an easy salmon donburi dressed in a homemade teriyaki sauce that’s garlicky, sweet, and savory. Ready in 30 minutes from start to finish.

What is Donburi?

Donburi (どんぶり), or don, which simply means bowl, is a Japanese dish consisting of rice topped with a variety of meats, seafood, or vegetables. Some donburi ingredients are simmered in a sauce before being served over rice, while others are presented raw, just like sashimi.

The dish is typically served in a donburi bowl, which is larger than a traditional rice bowl, but smaller than the ramen bowls we are used to seeing here in the US. A donburi bowl can also come with a lid so the dish can finish steaming in the bowl right before being served.

Some of the more popular donburi dishes are:

• Gyūdon (牛丼): The literal translation for gyūdon is ‘beef bowl’. The dish consists of thinly sliced beef and onions that have been cooked in a simple sauce made with soy sauce, mirin, and dashi, and served over rice. It’s often topped with shichimi togarashi (dry chili pepper seasoning), and beni shōga, which are thinly sliced ginger strips pickled in umezu, a plum vinegar brine used to make umeboshi (pickled plum).
• Oyakodon (親子丼): The term oyakodon literally means ‘parent and child’, to represent the chicken and the egg. Pieces of chicken, thinly sliced onions, and a whisked egg, are simmered in a simple sauce made with soy sauce, mirin, and dashi. It’s topped with chopped scallions and mitsuba (Japanese parsley).
• Katsudon (カツ丼): Katsudon consists of a breaded pork cutlet that’s simmered with an egg in a simple sauce made with soy sauce, mirin, and dashi, and served over rice with mitsuba. The word tonkatsu means ‘cutlet rice bowl’, with katsu being a shortened version of the word katsuretsu, which is Japanese for cutlet.
• Chūkadon (中華丼): Meaning ‘Chinese-style bowl’ in Japanese, chūkadon is a rice bowl topped with a mix of vegetables, meat, and seafood, that have been stir fried in a thick white sauce.
• Tendon (天丼): Short for tempura donburi, tendon is a rice bowl topped with shrimp and vegetable tempura, drizzled with tempura sauce.
• Kaisendon (海鮮丼): Meaning ‘fresh seafood’ in Japanese, kaisendon is a specialty dish hailing from Hokkaido, a city in northern Japan, where you can find the best and freshest seafood. The rice bowl is topped with a variety of fresh seafood such as sea urchin, shrimp, scallops, tuna, salmon, salmon roe, octopus, and crab meat.
• Tekkadon (鉄火丼): This is a very simple donburi dish topped with thinly sliced raw tuna sashimi, scallions, shiso leaf, and sometimes nori. It’s drizzled with a mixture of soy sauce, mirin, and sake.

Ingredients for Salmon Teriyaki Donburi

Salmon fillet: You will need between 8 t0 10 ounces of skinless, boneless salmon fillets. Look for the blue MSC label to ensure that the fish you are buying can be traced back to an MSC certified fishery (sustainable fishing).
Salt: Just a pinch to season and tenderize the fish.
Flour: Use all-purpose flour to give the fish a light and crispy texture.
Oil: You can use any type of neutral oil, such as grapeseed oil, vegetable oil, or safflower oil.
Teriyaki sauce: You can use store bought teriyaki sauce but I personally prefer the homemade version. My recipe for teriyaki sauce is less sweet, more garlicky and savory.
Cooked Japanese rice: Preferably the short grain type. If this is the first time you are making Japanese rice, watch my tutorial here.
Baby spinach: Baby spinach has a grassy flavor that pairs really well with the sweetness of garlic.
Scallions: Chopped scallions add a nice crunch and a refreshing taste to the donburi bowl.
Sesame seeds: I like sprinkling a few sesame seeds to finish the dish to make it look even more aesthetically pleasing.
Ichimi togarashi (optional): If you like a little heat with your meal, adding a dash of ichimi togarashi will hit the spot.

Variations

Not a big fan of salmon?

Not a big deal. Use another type of firm fish such as arctic char or snapper, or skip the fish and use chicken instead. Or you can make this recipe vegan by using tofu or tempeh.

How To Make Salmon Teriyaki Donburi

1. Gather all of your kitchen tools and ingredients.
2. Place the salmon pieces on a plate and season with a little salt. Leave for 10 minutes.
3. Dust each piece of salmon with some flour on all sides.
4. Heat the oil in a skillet over medium heat and when the oil hot, add the salmon.
5. Cook for 2 minutes, flip the salmon over, and cook for 1 minute.
6. Add the sauce and cook for 1-2 minutes, until the sauce thickens and coats the fish. Turn the heat off.
7. Fill two bowls with 1 cup of rice each and top with spinach.
8. Add the teriyaki salmon and sprinkle the sesame on top. Serve with ichimi togarashi..

How to Store Donburi

If you end up with leftovers, the best way to store donburi is to keep the rice and the fish in separate airtight storage containers.

The reason is because fish overcooks quickly so it’s best to microwave the rice on its own first.
When you feel that the rice is hot enough to eat, add the fish on top and microwave for an additional 40-50 seconds.

This way the texture of the fish should still be moist and tender.

What to Serve with Salmon Teriyaki Donburi

Donburi is typically served as a main dish and because it’s quite filling, goes best with small sides that are on the lighter side. Think salads, soups, and other sides that are heavy on vegetables.

Some of my favorites are:

• Japanese egg drop soup (kakitamajiru)
• Seaweed salad (kaisou salada)
• Japanese cucumber salad (sunomono)
• Japanese watercress salad
• Agedashi tofu
• Green salad with carrot ginger dressing

Did you like this Salmon Teriyaki Donburi Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Salmon Teriyaki Donburi

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★★★★★

5 from 1 review

This is an easy salmon donburi dressed in a homemade teriyaki sauce that’s garlicky, sweet, and savory. Ready in 30 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 2
• Category: Rice
• Method: Pan frying
• Cuisine: Japanese

Ingredients

• 8 to 10 ounces skinless, boneless, salmon fillet, chopped bite size
• 1/8 teaspoon salt
• 1 1/2 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 cup homemade teriyaki sauce or store bought
• 2 cups cooked short grain Japanese rice or cooked short grain brown rice
• 1/2 cup chopped baby spinach
• 2 tablespoons scallions, finely chopped
• 1 tablespoon sesame seeds
• Ichimi togarashi (optional)

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Instructions

1. Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.
2. Dust the salmon pieces with flour on all sides. Use a little more if needed.
3. In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon. 
4. Cook for 2 minutes, flip the salmon pieces and cook for 1 more minute.
5. Add the teriyaki sauce and cook for 1-2 minutes, until the sauce bubbles and thickens, and coats the fish. Turn the heat off.
6. Fill two bowls with rice and top with spinach first, and then the fish. 
7. Sprinkle scallions and sesame seeds.
8. Add ichimi togarashi for a little heat and serve immediately.

Notes

Storing leftovers

Keep the rice and the fish in separate airtight storage containers. Reheat the rice first until it’s hot enough to eat, then add the fish on top and microwave for an additional 40-50 seconds.

This ensures that the texture of the fish remains moist and tender.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 585
• Sugar: 5.4g
• Sodium: 910.2mg
• Fat: 23g
• Saturated Fat: 12.6g
• Unsaturated Fat: 2.8g
• Trans Fat: 0g
• Carbohydrates: 56.5g
• Fiber: 2.2g
• Protein: 39.6g
• Cholesterol: 72.4mg

Keywords: rice bowl

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Salmon Teriyaki Donburi (丼)
Pickled Plum.