Delicious Salmon Donburi (Sakedon) Recipe
Easy Homemade Salmon Donburi: Sakedon Recipe with Delicious Salmon Sauce!
Spotted fresh salmon at the market? Today, let’s make a gorgeous yet simple salmon donburi, also known as Sakedon! The name might sound a bit fancy, but it’s surprisingly easy to make and results in a beautiful, satisfying one-bowl meal. It’s easy to prepare and looks spectacular – perfect for elevating your weekend meals.
Main Ingredients
- 350g fresh salmon fillet
- 1 medium onion
Optional Ingredients (For Extra Flavor!)
- Chopped scallions (for garnish)
- Fresh wasabi (to taste)
Flavorful Simmering Sauce (for 2 servings)
- 2 Tbsp soy sauce
- 3 Tbsp mentsuyu (noodle soup base)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
- 5 Tbsp water
- 1 Tbsp mirin (rice wine)
- Chopped scallions (for garnish)
- Fresh wasabi (to taste)
Flavorful Simmering Sauce (for 2 servings)
- 2 Tbsp soy sauce
- 3 Tbsp mentsuyu (noodle soup base)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
- 5 Tbsp water
- 1 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
First, decide on the amount of salmon you’ll need. You want enough to generously top your rice. I plan to enjoy any leftover salmon fresh as sashimi or in a delicious salmon salad.
Step 2
Prepare the onion according to your preference. Thinly slicing and simmering it with the sauce will add a wonderful sweetness and rich flavor. (If you have fresh wasabi, have it ready to serve alongside. It will significantly enhance the salmon’s flavor.)
Step 3
Combine about half of the thinly sliced onion with the simmering sauce ingredients in a pot and bring to a simmer. Start over medium heat, then reduce to low heat once it begins to bubble, allowing it to gently reduce. Simmer until the sauce has slightly thickened and can nicely coat the salmon, leaving a little sauce behind in the pot.
Step 4
Now, it’s time to prepare the star ingredient: the salmon. If you’re using a whole salmon fillet, gently pat it dry with paper towels before cooking to remove any excess moisture or oils. This step helps to reduce any fishy odors and ensures a cleaner taste.
Step 5
Next, cut the salmon into bite-sized pieces. You can slice them into cubes or rectangles, whichever you prefer. Larger pieces offer a more substantial bite, while smaller pieces are easier to mix with the rice. And just like that, your salmon for Sakedon is ready – it’s that simple!
Step 6
Start by placing a generous portion of warm rice into your serving bowl. It’s important to let the rice cool slightly so the heat doesn’t cook the raw salmon. Once the rice is comfortably warm, artfully arrange the simmered onions over the rice. Finally, layer the salmon pieces on top of the rice, almost as if they’re embracing it. Your delicious salmon donburi is now complete!
Step 7
This Sakedon is specially prepared for ‘Su Dragon’! A fresh egg yolk is gently placed on top of the salmon, and finely chopped scallions are added for a beautiful garnish. We’ve also prepared extra onions and fresh wasabi on the side. The rich, fatty salmon combined with the creamy yolk is absolutely perfect for ‘Su Dragon’s’ taste!
Step 8
And this is a Sakedon made with my personal touch! I’ve generously topped the salmon with some leftover baby greens, finishing it off with fresh onion and wasabi. For an extra kick, try serving it with a dollop of horseradish sauce – it doubles the deliciousness, honestly! Enjoy. ❤️
