Nobu's Scrambled Eggs Donburi

Martha Stewart Living

Servings: 4

•     8 ounces skinless salmon fillet, cut into 3/4-inch slices
•     Coarse salt
•     2 tablespoons Japanese soy sauce
•     4 large eggs
•     4 tablespoons finely diced onion (about 1/2 onion)
•     1/4 cup tomato juice
•     1 1/2 tablespoons cooking sake
•     2 teaspoons extra-virgin olive oil
•     1 cup Nobu's Perfect Japanese Rice
•     1 sheet toasted nori
•     2 teaspoons toasted sesame seeds, for garnish

Prep: 20 mins / total time: 20 mins

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.

Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.

Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.