Staff Dinner: Salmon Donburi with Garlic Lemon Butter Shoyu
Before night service, I put together a comforting and satisfying salmon donburi for staff dinner—a bowl that hit all the right notes. At the base was warm steamed rice rice, fluffy and lightly seasoned with vinegar, serving as the perfect canvas for the star: pan-seared salmon, cooked just until the edges crisped and the inside stayed juicy and tender.
To tie it all together, I made a garlic lemon butter shoyu sauce, rich with umami, brightened by citrus, and just the right amount of garlicky punch. It soaked into the rice and salmon beautifully, bringing a depth that made every bite irresistible and so addictive.
On top, I added a fried egg with crispy edges and a golden, runny yolk, adding richness and texture to the bowl. A little wasabi on the side gave those who wanted an extra kick something to play with, and a sprinkle of seaweed strips for the final touch to garnish.
It was a quick and super satisfying bowl. Just the right way to kick start a night service.
