Odong Dungtong Salmon Rice/Sake-dong Recipe
I happened to see scarlet-colored, sticky salmon at the mart? It's a recipe to become a SeMi Japanese chef if you buy salmon. There are some unusual ingredients, but..I did it too, so you should try it too, right? (* My spoon standard is rice spoon.)
2 serving
Within 20 minutes
ν˜Έμ‰ν”„
Ingredients
  • onion
    1ea
  • Salmon
    250g
  • Wasabi
    suitably
  • instant rice
    2serving
  • Sugar
    2spoon
  • leek
    0.5ea
  • Soy sauce
    4spoon
  • Oyster sauce
    0.75spoon
  • plum extract
    1spoon
  • cooking wine
    2spoon
Cooking Steps
STEP 1/14
Cut the onions long and the green onions big.
STEP 2/14
Please make it easy to eat salmon.
STEP 3/14
Drop half of the onions in cold water.
STEP 4/14
Throw green onions and sugar into a frying pan.
STEP 5/14
Add soy sauce!
STEP 6/14
Add oyster sauce!
STEP 7/14
Add plum extract!
STEP 8/14
Add cooking wine!
STEP 9/14
Add half of the onion left in cold water at number 3 and enough water for the green onions to swim.
STEP 10/14
Throw in the remaining half of the onion and pickle.
STEP 11/14
When the onions are pickled, only the green onions are selectively rescued.
STEP 12/14
Prepare an appropriate amount of rice.
STEP 13/14
Put the pickled onions on top of the rice, sprinkle with a moderate amount of secret soy sauce, and stack the roof with chubby salmon.
STEP 14/14
Cover it with the onion you dropped in cold water and squeeze Wasabi into the rice bowl as if you were indifferent, and salmon over rice/sake-dong is complete!!
If you want to eat it like bibimbap, you can set it up in a large bowl. If you want to take care of the visuals, make sure to!! Please use a small bowl.
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