Recipe: Delicious Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes

Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes. These butter salmon rice bowls are so full of flavor and intensely satisfying! The salmon is roasted with a dijon butter spread until it's flakey and buttery. I love that this is such a filling and satisfying meal but one that is super simple.

I've taken this particular idea from the Japanese restaurant Nobu and adapted it. I sometimes use basmati and even brown rice when time is tight. Prepare salt water ( or just salt) Then, put salmon on it to remove fishy taste.( about few min ). You can cook Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes using 14 ingredients and 7 steps. Here is how you cook it.

Ingredients of Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes

1. You need 5 oz of salmon, sashimi quality.
2. It's of Salt.
3. Prepare 2 oz of masago.
4. Prepare 4 Tbsp of sushi seasoning.
5. Prepare 1 package of radish sprouts.
6. Prepare 1 of kale flower.
7. Prepare of Cooked rice for 4 people.
8. It's of Sauce:.
9. Prepare 4 Tbsp of soy sauce.
10. You need 1 Tbsp of Mirin.
11. You need 1 tsp of lemon zest.
12. Prepare of Juice of 1/2 big lemon.
13. Prepare 1 of sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat.
14. Prepare of Wasabi.

Set aside, a bowl of rice. Add the slices onion and salmon on it. It's also good to add dipping sauce that you used. After that, Topping with Nori and seaweed , Wasabi.

Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes step by step

1. Masago, radish sprouts and kale flower.
2. Finely chopped kale flower. Soak in ice water for 15 minutes. Drain well..
3. Sprinkle salt and little bit of water(in that order)on salmon. Set aside for 60 minutes. I followed this step from the show. I think the chef wanted to season the fish so when you chew on it, it wouldn’t be bland. I guess. I hope that I am right. Besides, I like to taste each and every ingredients in a dish. And when all the different tastes bland in harmony, the recipe is a success..
4. After 60 minutes, rinse fish well. Dab with paper towel to dry fish well. Slice into 1/5 of an inch..
5. When rice is cooked. Put in a bowl, add 2 tbsp of sushi seasoning, 2 Tablespoon of masago. Mix well..
6. Mix all ingredients for sauce. Add wasabi to desired taste..
7. In a bowl, put rice. On top, arrange some kale flower, radish sprouts and salmon. Pour sauce. Enjoy!.

Rinse the rice a few times before cooking to remove any excess starch (which could make your rice too sticky), and make sure you let it sit and absorb the last of the water so that it. It may be time to fully embrace the idea of cooking with mushrooms deliberately. Likewise, his spiced mushroom rice requires the preparation of a paste consisting of spinach, peanuts He also uses sushi rice, which needs to be soaked for half an hour first, but you can substitute basmati with no loss of face. Modern biology shows that taste receptors aren't nearly as simple as that cordoned-off model would lead you to believe. Everybody has seen the tongue map - that little diagram of the tongue with different sections neatly cordoned off for different taste receptors.