Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, yeon eoh deob bab(salmon on rice), a borrowed idea from the tour of tastes. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes. You can have Yeon Eoh Deob […] Recipe: Tasty Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes. Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes.
Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few components. You can cook 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:
- Prepare 5 oz salmon, sashimi quality
- Get Salt
- Get 2 oz masago
- Make ready 4 Tbsp sushi seasoning
- Prepare 1 package radish sprouts
- Take 1 kale flower
- Prepare Cooked rice for 4 people
- Take Sauce:
- Take 4 Tbsp soy sauce
- Take 1 Tbsp Mirin
- Make ready 1 tsp lemon zest
- Get Juice of 1/2 big lemon
- Make ready 1 sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat
- Make ready Wasabi
Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes step by step. Masago, radish sprouts and kale flower. Sprinkle salt and little bit of water(in that order)on salmon. I followed this step from the show.
Instructions 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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