Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes. Great recipe for 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.
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.
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, yeon eoh deob bab(salmon on rice), a borrowed idea from the tour of tastes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Great recipe for 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.
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To begin with this recipe, we must prepare a few components. 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 can achieve that.
Ingredients requirements Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes:
- You need 5 oz of salmon, sashimi quality.
- Give of Salt.
- Need 2 oz - masago.
- Require 4 Tbsp - sushi seasoning.
- You need 1 package - radish sprouts.
- You need 1 - kale flower.
- Need - Cooked rice for 4 people.
- Need Sauce:.
- Prepare 4 Tbsp - soy sauce.
- You need 1 Tbsp - Mirin.
- Provide 1 tsp for lemon zest.
- Prepare of Juice of 1/2 big lemon.
- You need 1 of sprinkle or two of Ichimi Togarashi(Japanese red chili) for heat.
- Need for Wasabi.
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Yeon Eoh Deob Bab(Salmon On Rice), a Borrowed Idea from The Tour of Tastes start cooking:
- 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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