Mentaiko salmon tamago don

My mummy loves Mentaiko salmon served in restaurants. However after eating my version, she doesn't want to eat out anymore! You will be pleased to know how easy it is to prepare this dish that will make your guest grinning and asking for more servings! Thanks to Kew Pie Mentaiko bottled sauce and kikkoman hon tsuyu!

Ingredients listed is per serving
1 piece of sliced salmon
Kewpie mentaiko sauce Enough to drizzle on the top surface area of the salmon

Sliced onions, amount to your liking
1 teaspoon kikkoman hon tsuyu
1 beaten egg

Japanese rice. Ratio of water to rice 1:1

Optional garnish: seaweed and togarashi (Japanese chili powder)

1. Panfry salmon on medium heat, skin facing low, till fragrant and skin does not stick to the pan.
2. Flip over and till color change with a little brownish on the surface. Remove and set aside and drizzle Mentaiko sauce.
3. Using leftover salmon oil, sauté
onions till tender.
3. In a bowl, add hon tsuyu to egg and whisk well.
4. Add egg to pan and turn on fire on low. Stir egg continuously till it become scrambled. I like my eggs slightly runny so the eggs are ready within 1 minute.
5. Scoop cooked Japanese rice and place scrambled eggs, onions and salmon.
6. Add garnish and serve immediately!

Inspiring yummy mummies
PoshPearl