Entree: Japan – Tohoku – はらこ飯 ➤ Harako-meshi (Rice topped with simmered salmon and salmon roe in a savory-sweet broth)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (360 g) Japanese short-grain rice, rinsed and drained
- 2 1/2 cups (600 ml) dashi stock
- 1 lb (454 g) salmon fillet, skin-on, cut into 1–1.5 inch (2.5–4 cm) chunks
- 3/4 cup (180 g) ikura (salmon roe)
- 3 tbsp (45 ml) soy sauce
- 2 tbsp (30 ml) mirin
- 2 tbsp (30 ml) sake
- 1 tbsp (12 g) granulated sugar
- 1 small piece kombu (about 2 x 2 in / 5 x 5 cm)
- 1 tbsp (15 ml) vegetable oil
- 2 scallions (green onions), thinly sliced for garnish
- Fresh mitsuba or shiso leaves for garnish (optional)
- Salt to taste

Instructions

1. Place the rinsed rice in a rice cooker or heavy pot. Add the dashi, soy sauce, mirin, sake, sugar, and kombu. Stir gently to combine.
2. In a small skillet over medium heat, warm the oil and briefly sear the salmon chunks skin-side down 1–2 minutes to set the skin, then transfer the salmon into the rice cooker or pot, arranging pieces on top of the rice and liquid.
3. Cook the rice according to your rice cooker’s regular white rice setting, or if using a pot bring to a gentle boil, reduce heat to low, cover tightly, and simmer 12–15 minutes until liquid is absorbed. Let rest covered off heat for 10 minutes to steam and finish cooking.
4. Remove and discard the kombu. Gently flake the salmon into large pieces and mix lightly into the rice so the fish and seasoned cooking liquid are evenly distributed without breaking the roe.
5. Transfer to a serving bowl or individual bowls, top with generous spoonfuls of ikura, and garnish with sliced scallions and mitsuba or shiso if using. Serve warm.