Ikuradon: The Jewel of Japanese Cuisine
Not merely a meal, Ikuradon is a gourmet experience that effectively reflects Japanese dining grace. This dinner pays rich respect to the harmony and balance of tastes and colors for which Japanese cuisine is valued. Ikuradon is the perfect example of simple taste and elegance since every component combines to not only satisfy the mouth but also excite the eyes.
Ikura and Donburi
Ikuradon is dazzling in color and taste-bursting Ikura, commonly known as Salmon Roe in the west. Presenting the entrée over a bed of well seasoned rice results in a Donburi (rice bowl) a staple comfort food in Japan. From beef to chicken and even eel, toppings on donburi meals provide a different taste impression. Among seafood lovers, Ikuradon is a favorite because of its rich salmon roe covering.
Exploring Ikuradon and Hokkaido's Culinary Richness
Ikuradon origin is in Hokkaido, the northernmost area known for its exceptional Japanese seafood. The cold waters surrounding Hokkaido provide a suitable home for salmon, which generate bright color roe and great taste. Another well-known cuisine from this region is Hokkai Nabe, a large seafood hot pot paying respect to the abundance of aquatic life surrounding Hokkaido. Among both residents and visitors, Ikuradon and Hokkai Nabe are favorites since they express the character of Hokkaido by demonstrating the prefecture's dedication to use fresh, local products to create comfortable and sumptuous meals.
Enhancing with Onsen Tamago
Top with Onsen Tamago for a layer of texture and richness much needed. This soft-cooked egg has a custard-like consistency that accentuates the bursting texture of the roe. The mellow, calming taste of the Onsen Tamago balances the strong blast of the salmon roe to produce a harmonic and pleasant supper.
Ikuradon
Ingredients
Instructions
- In a pot combine 2 tablespoon of sake, 2 tablespoon of mirin, and ½ teaspoon of shiro dashi.
- Bring mixture to a boil.
- Turn off the heat and cool, add 2 tablespoon of soy sauce.
- Set aside.
- Rinse ikura in 110℉ water.
- Remove leftover membrane pieces.
- Repeat 4 times.
- Add sauce to ikura.
- Cover and refrigerate for 3-4 hours.
- Serve over rice.
- Garnish with shredded nori and wasabi.
- Optional : add onsen tamago.
