Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes! A quick and easy dinner that is ready in under 15 minutes!
You can cook Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes with 14 Ingredients and 7 steps. See the following guide!
Ingredients for Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes:
- 5 oz salmon, sashimi quality.
- Salt.
- 2 oz masago.
- 4 Tbsp sushi seasoning.
- 1 package radish sprouts.
- 1 kale flower.
- Cooked rice for 4 people.
- Sauce:.
- 4 Tbsp soy sauce.
- 1 Tbsp Mirin.
- 1 tsp lemon zest.
- Juice of 1/2 big lemon.
- 1 sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat.
- Wasabi.
Step by step how to cook Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes:
- Masago, radish sprouts and kale flower.
- Finely chopped kale flower. Soak in ice water for 15 minutes. Drain well..
- 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..
- After 60 minutes, rinse fish well. Dab with paper towel to dry fish well. Slice into 1/5 of an inch..
- When rice is cooked. Put in a bowl, add 2 tbsp of sushi seasoning, 2 Tablespoon of masago. Mix well..
- Mix all ingredients for sauce. Add wasabi to desired taste..
- In a bowl, put rice. On top, arrange some kale flower, radish sprouts and salmon. Pour sauce. Enjoy!.