Miso Salmon Oyakodon

A creative twist on traditional Japanese oyakodon featuring pan-seared salmon and vibrant salmon roe simmered in a rich white and red miso sauce.

Ingredients

• 1 fillet salmon fillet with skin
• 2 tbsp salmon roe
• 1 stalk green onions
• 1 tbsp white miso paste
• 1 tbsp red miso paste
• 1 splash milk or heavy cream
• 1 portion white rice
• 1 tsp cooking oil

Instructions

1. 1Cut the Salmon

   

   Slice the salmon fillet into bite-sized pieces on a cutting board, ensuring you keep the skin on for better texture when seared.

   Tip: Leave the skin on the salmon so it becomes nice and crisp when seared.
2. 2Mix the Miso Sauce

   

   Combine red and white miso paste in a glass bowl with warm water, stirring until completely dissolved into a smooth mixture.

   Tip: Using both white and red miso adds greater depth of flavor than using just one type.
3. 3Pan-Sear the Salmon

   

   Heat a pan with a little oil, then place the salmon pieces into the hot pan to develop a rich sear.

   Tip: Make sure the pan is sufficiently hot before adding the fish to get a good sear.
4. 4Sauté and Assemble

   

   Sauté the salmon pieces until the skin is browned, pour in the miso mixture, and cook for two to three minutes until reduced. Serve over white rice, drizzle lightly with the sauce, and top with salmon roe and green onions.

   Tip: Do not pour too much sauce over the rice, or it will look like rice in soup.

Storage & Reheating

Burn It Off

Frequently Asked Questions