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Poslfit Recipes: Salmon Donburi (Single Serving)

125 mL (½ c) water
1 large pinch (1 T?) of katsuobushi
2 T Japanese soy sauce
1 T sake
1 T mirin
1 T sugar
½ smallish (yellow) cooking onion, thinly sliced
½ c. (half a thick steak) of cooked salmon, skin and bones removed
2 eggs, thoroughly mixed
1 large bowl of steamed rice
1 green onions, thinly sliced
2 small sheets of nori, cut into slivers
One of my favourite Japanese dishes is oyakodon, which is essentially this dish but with chicken instead of salmon. In our household though, we often grill more salmon than we can eat in one sitting, and this is a great way to deal with leftovers in the next few days. This version is an adaptation of the main recipe that serves 4", so that my teenage sons can make after-school snacks for themselves.
(Before preparing other ingredients) Add water to small saucepan (pot), cover and apply high heat until it starts to boil: slice the onions, debone and skin the salmon, mix the eggs.
Prepare all the rest of the ingredients, to allow time for the katsuobushi to steep. frying pan, then apply medium high heat, stirring occasionally until sugar dissolves.
Pour the contents (was water, is now dashi) of the saucepan through a sieve into a small frypan, filtering out the used katsuobushi. Add soy sauce, sake, mirin and sugar directly to the frypan, then apply medium high heat, stirring occasionally until sugar dissolves.
Reduce to medium heat. Add the yellow onion, breaking it up so that all its rings are separate and immersed. Cook for two minutes.
Add the salmon, breaking it up and mixing with onions so that both are evenly distributed in the pan.
Add the eggs, cover, and cook for about two minutes, until the egg sets. Those two minutes would be a good time to prepare a bowl of rice, and wash your knife and cutting board.
Remove from heat, pour onto bowl of rice. Garnish with green onions and nori.