Salmon Takikomigohan and Ikura

Salmon cooked with rice and topped with ikura. A mother and child dish, oyakodon. Most people will think of a chicken and egg dish. This is the same, just a seafood version.

Grilled salmon (we use salted salmon filets) is added to the rice before it is cooked. Do not put in raw salmon as the flavors are better with cooked salmon. After the rice is steamed remove the bones and skin from the salmon and incorporate into the rice. Top with ikura.

The lacquer dish is from Kyoto. The chopsticks and hashioki chopstick rest is from Hashicho with a branch at Roppongi Midtown.

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