Nobu's Scrambled Egg Donburi Recipe
Fish and eggs from the Japanese master chef
Master chef Nobu Matsuhisa's signature is keeping it simple: if you've ever had the pleasure of that miso-glazed black cod, you know what we're talking about. His Scrambled Egg Donburi, a a protein-rich combination of scrambled eggs and salmon over rice, might just be the perfect breakfast.
Courtesy of Martha Stewart Living
- Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.
- Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
- Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.
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