Nobus Scrambled Egg Donburi

• 8 ounces skinless salmon fillet, cut into 3/4-inch slices
• coarse salt
• 2 tablespoons Japanese soy sauce
• 4 large eggs
• 4 tablespoons finely diced onion (about 1/2 onion)
• 1/4 cup tomato juice
• 1 1/2 tablespoons cooking sake
• 2 teaspoons extra virgin olive oil
• 1 cup short-grain rice, cooked
• 1 sheet toasted Nori
• 2 teaspoons toasted sesame seeds, for garnish

1. Place salmon in a small pot with 1 inch of salted cold water.
2. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes.
3. Lift out salmon and transfer to a bowl.
4. Add soy sauce and flake into bite-size pieces.
5. Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl.
6. Swirl oil in a nonstick pan over medium heat.
7. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.
8. Divide rice among 4 bowls.
9. Divide and layer fish on top.
10. Crumble nori over fish, then top with scrambled eggs.
11. Garnish with sesame seeds.

salmon fillet, salt, soy sauce, eggs, onion, tomato juice, cooking sake, extra virgin olive oil, shortgrain rice, sesame seeds

Taken from www.foodrepublic.com/recipes/nobus-scrambled-egg-donburi-recipe/ (may not work)