Nobu's Scrambled Egg Donburi Recipe

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

Nobu's Scrambled Egg Donburi Recipe
No Ratings
Prep Time
Cook Time
  • 8 ounces skinless salmon fillet
  • coarse salt
  • 2 tablespoons Japanese soy sauce
  • 4 large eggs
  • 4 tablespoons finely diced onion (about 1/2 onion)
  • 1/4 cup tomato juice
  • 1 1/2 tablespoons cooking sake
  • 2 teaspoons extra virgin olive oil
  • 1 cup short-grain rice
  • 1 sheet toasted Nori
  • 2 teaspoons toasted sesame seeds
  1. 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.
  2. 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.
  3. Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.
  4. Fried Eggs And Carnitas Hash Recipe
  5. Eggs Benedict BLT With Avocado-Tomato Relish Recipe
  6. Toad In The Waffle Recipe
Rate this recipe