Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, yeon eoh deob bab(salmon on rice), a borrowed idea from the tour of tastes. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes is something which I’ve loved my entire life. They are fine and they look fantastic.
Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes. A Korean TV station send reporters out to find best restaurants and best foods. A restaurant is famous for this dish.
To begin with this recipe, we must first prepare a few ingredients. You can have yeon eoh deob bab(salmon on rice), a borrowed idea from the tour of tastes using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes:
- Get 5 oz salmon, sashimi quality
- Make ready Salt
- Prepare 2 oz masago
- Make ready 4 Tbsp sushi seasoning
- Take 1 package radish sprouts
- Take 1 kale flower
- Take Cooked rice for 4 people
- Get Sauce:
- Get 4 Tbsp soy sauce
- Make ready 1 Tbsp Mirin
- Get 1 tsp lemon zest
- Make ready Juice of 1/2 big lemon
- Make ready 1 sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat
- Take Wasabi
This slightly lengthy video is my first attempt at. Combine the salmon, rice, egg, cilantro, shallots, lime juice and fish sauce in a large mixing bowl and mix with a fork until thoroughly combined. Remove the hot pan from the oven with oven mitts. Coat pan with oil and place cakes in pan. (Depending on the size of your pan, you may need to cook in.
Steps to make Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes:
- Masago, radish sprouts and kale flower
- Finely chopped kale flower. Soak in ice water for 15 minutes. Drain well.
- Sprinkle salt and little bit of water(in that order)on salmon. Set aside for 60 minutes. I followed this step from the show. I think the chef wanted to season the fish so when you chew on it, it wouldn’t be bland. I guess. I hope that I am right. Besides, I like to taste each and every ingredients in a dish. And when all the different tastes bland in harmony, the recipe is a success.
- After 60 minutes, rinse fish well. Dab with paper towel to dry fish well. Slice into 1/5 of an inch.
- When rice is cooked. Put in a bowl, add 2 tbsp of sushi seasoning, 2 Tablespoon of masago. Mix well.
- Mix all ingredients for sauce. Add wasabi to desired taste.
- In a bowl, put rice. On top, arrange some kale flower, radish sprouts and salmon. Pour sauce. Enjoy!
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