Make your weeknight dinners extraordinary with these no-nonsense, easy salmon recipes. Whether you’re looking for a zingy salmon salad, a blackened salmon steak served on a cedar plank – or a refined salmon en papillote – you’ll find it here. Eat well and get your omega-3s in the process. On tonight’s menu: tender fish and crispy skin. The best!

There’s nothing like a trip to the seafood counter at the grocery store – especially when they’ve got a special going on line-caught wild salmon. Once I’ve found a sustainable fish, I immediately start thinking about how great dinner is going to taste.

But making a dish with this delicate yet hearty fish doesn’t mean dinner needs to be complicated!

The Best Salmon Recipes for an Extraordinary Weeknight Dinner

These delicious salmon recipes are packed with flavor, but don’t require you to reinvent the wheel to get dinner on the table on busy weeknights.

Whether you’re working with king salmon, coho salmon steaks – or even delicate smoked salmon – there’s a recipe here that you and your family are going to love!

Salmon en Papillote

It’s pretty rare that a classic French recipe (one that literally causes audible oohs and ahhs to spill out when people first see it) is ready in 30 minutes from start to finish. And consider that this salmon recipe looks and tastes refined, but is pretty much a humble one-pot-meal wrapped in paper. Yep. Amazing. Now, that paper in question is parchment paper – and it does a great job of perfectly cooking asparagus, mushrooms, cherry tomatoes and salmon all at once – while dill, lemon and capers perfume the whole thing. There’s a lot of flavor in this deceptively simple French fish recipe. This one is a winner, no matter how confident you may-or-may-not feel cooking with salmon. Start here.

GET THE RECIPE

Japanese Salted Salmon (Shiozake)

Shiozake is an iconic Japanese salted salmon dish you’ll find in bento box lunches, as a filling in onigiri (rice balls) – or served as part of a Japanese breakfast. Wait, fish for breakfast? Oh you bet! It goes so well with a bowl of steaming miso soup and the ubiquitous natto over rice – both of which you’ll find on the breakfast table in Japan. And, aside from the fish itself, you’ll only need sake and kosher salt to make it. This one takes a while to cure in the salt solution, but it’s all passive wait time. Then you can grill or broil it quickly. The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked. Itadakimasu!

GET THE RECIPE

Oven Baked Salmon With Honey Sriracha Sauce

One bite and you’ll be hooked on this sweet, spicy and smoky salmon filet. The key is to bake the salmon for 10 minutes. Then you’ll brush on a delicious soy sauce, sriracha and honey based glaze and return to the oven uncovered so the exterior gets some real color on it. Intimidated? Don’t be! Watch this video to see how easy it is to make from start to finish in your own kitchen. From the caramelized edges to a kick of heat tempered by honey, you’ll crave this one again and again for sure.

GET THE RECIPE

Salmon Teriyaki Donburi (丼)

At it’s core, donburi is a Japanese dish consisting of short grain rice topped with simmered meat or seafood (or a raw preparation like this iconic tekka don). It’s full flavored comfort food. For this salmon donburi, you’ll love the crispy yet tender salmon pieces tossed in a garlicky, sweet and savory teriyaki sauce until glossy. I’ve included fresh spinach and chopped scallions for a bit of color and crunch. And if you like a little heat with your Japanese rice bowl, sprinkle on a bit of ichimi togarashi for good measure.

GET THE RECIPE

Warm Asian Salmon Salad

At first blush, the term ‘salad’ can seem a little underwhelming. Well, I’m not afraid to say it… This is THE BEST Asian salmon salad I’ve ever had. Sure, it’s wholesome – but it’s also a totally zingy, filling and refreshing meal. The flavors from garlic, ginger, honey, soy sauce and oyster sauce are perfectly balanced – and form the basis of the salmon marinade. Rice delivers heft, edamame brings a pop of color and the Mandarin oranges are so sweet and fresh. Geez, I feel re-energized just thinking about it!

GET THE RECIPE

Salmon Onigiri (Rice Balls) おにぎり

Whether you call them onigiri or musubi, there’s a lot to love about Japanese rice balls. Parcels of perfectly cooked short grain Japanese rice, wrapped in a sheet of delicate toasted nori (seaweed). Yum. But most onigiri are hiding a delicious secret inside as well. For these salmon rice balls, I’m using shiozake (Japanese salted salmon). The salty fish provides a ton of flavor to the otherwise subdued flavor profile of the nori and rice. Learn how to make perfect Japanese rice in a rice cooker or on the stovetop here. And if you’re concerned about your own rice ball making prowess, I’ve got step by step instructions. You’ll have them looking good by the 2nd or 3rd try. Plus, you get to eat the mistakes – and they’re just as delicious!

GET THE RECIPE

Salmon Tikka Over Quinoa

If you’re a curry fanatic (like me), you’ll want to whip this one up stat. Looks complex, but it’s not. And that’s because it only requires a short marinade in curry paste to introduce a ton of flavor to the salmon. Use a store bought curry paste for even more ease. Quinoa is my favorite grain to accompany this delectable piece of fish because it’s nutty and brings a wonderful texture to the overall dish. However, the interesting bit is the effortless balancing act the cooling cucumber and dill raita delivers. It’s truly the lynchpin to the whole thing. Get this flavor forward, easy salmon recipe in your dinner rotation!

GET THE RECIPE

Salmon Ochazuke – お茶漬け

Ochazuke is a humble, warming Japanese dish that consists of rice and savory toppings covered in hot green tea or dashi. And while you can use anything you’d like as a topping (let’s hear it for umeboshi – Japanese pickled plums!), one of the most iconic ingredients is flaked salmon. Now, don’t worry about following recipes for ochazuke too closely. Growing up in my house, my mom made this meal as a kind of clearinghouse for the vegetable crisper and leftovers. So feel free to step out of the box. But it works so great with leftover salmon that you might end up setting a bit of that filet aside from tonight’s dinner so you can make ochazuke tomorrow!

GET THE RECIPE

Ginger Garlic Air Fryer Salmon

It’s no secret that the air fryer works wonders on proteins like salmon. What I personally love is that the outside of the fish browns up and is practically crispy, while the interior remains moist and delicate. Now, the secret to these delicious salmon fillets is the soy sauce, garlic, ginger and mirin marinade. The ginger in particular delivers a slow burn, without actually being overtly spicy. And, while the flavor profile to this recipe rests squarely in the Asian realm, Ben had fresh corn tortillas the other night and used this recipe to make salmon tacos (that little cultural mash up turned out wonderfully delicious). If you like to leave the skin on (like me), place the skin side down in the cooking basket of your air fryer.

GET THE RECIPE

Honey Mustard Salmon

One of the easiest weeknight meals of all. And a recipe reinforcing that the classic sweet, tangy warmth of honey mustard is always a good choice when whipping up family friendly salmon recipes at home. Frazzled after a long day of work, soccer practice pick-up and PTA meetings? Aside from the 5 minutes it’ll take you to prep this dish, the 20 minutes spent cooking in the oven is all passive time. I love to top my salmon filets with cilantro just before serving – but chopped flat leaf parsley works wonders as well!

GET THE RECIPE

Sumac Spiced Blackened Salmon

This is one of those salmon recipes that manages to be spicy, smoky, savory, herby and sour all at once. But don’t worry, when I say spicy, I don’t mean in a melt your face off kind of way. The secret to this blackened fish is the Cajun inspired spice rub that features paprika, sumac, garlic powder and cayenne (among others). I like cooking this one in cast iron – but really, any old pan will work. Just make sure to serve this one skin up so it stays crispy. And, if presentation is a big deal to you, this one looks great served on a wooden plank or butcher’s block.

GET THE RECIPE

The Best Salmon Croquettes

Yeah, there are plenty of salmon croquette recipes out there. However, if you’re trying to convert salmon skeptics into fans, this is the recipe you’ve been looking for all along! You’ll make a simple mixture of salmon, breadcrumbs, shallots and capers and blend until you can easily form the croquettes. Watch this video to see how simple it is from start to finish. Serve with a creamy, slightly spicy sriracha, mayo, lemon juice and dill sauce. Oh, and btw… if you wanted to make salmon burgers, just shape into patties instead of croquettes and follow the same recipe. Trust me, one bite and you’ll be coming back for more!

GET THE RECIPE

Salmon en Croute

‘Flaky, buttery puff pastry cradles a tender filet of perfectly cooked salmon.’ On its own, that string of words might be enough to tempt me to rush to the dinner table. Add red onions, vine ripe tomatoes, kalamata olives, Mozarella and fresh basil to the mix and I’m leaping down flights of stairs to be the first to fill my dinner plate while the whole thing is piping hot, fresh out of the oven. I hope this classic recipe makes you feel the same way.

GET THE RECIPE

Salmon Na Sinigang

Sinigang is a Filipino sour soup. And it is glorious! It’s a pucker worthy, slightly spicy, fragrant and savory soup to be exact. And while sinigang can actually refer to any meat or seafood that has been simmered in an acidic, sour broth – I find that salmon is the perfect protein to introduce some real mellow richness to the otherwise assertive flavor profile. Don’t forget the fresh cilantro with this delicious Southeast Asian sour soup!

GET THE RECIPE

Smoked Salmon Omelette With White Sauce

Sure, smoked salmon (lox) is typically the provenience of a Sunday morning bagel with cream cheese, red onions and a few capers for good measure. But this iconic smoked fish works super well inside an omelette topped with a French inspired white sauce as well. That white sauce is actually a simple béchamel made with melted butter, flour and milk. I like to add a little powdered stock to the sauce to round out the flavor profile a bit – but salt and pepper works just as well on that front. And it only takes 15 minutes from start to finish!

GET THE RECIPE

Miso Salmon

I typically recommend this dish as the perfect salmon recipe for people who don’t like salmon. Why? The secret is in the simple 4 ingredient Japanese marinade. Mirin and cooking sake introduce a little sharp sweetness to the flesh, and both have the added benefit of reducing fishiness. Seriously! And miso paste not only imparts a deep umami flavor, it also tenderizes the fish. Once you’ve got the filets on a rimmed baking sheet under the broiler, it practically transforms the salmon into a flaky, glazed umami-bomb. Try it with the picky eaters in your household. They won’t believe it’s salmon!

GET THE RECIPE

Bonus Recipe: All-Purpose Salmon Seasoning

Need the easiest way of all to impart flavor to a salmon steak? Make this 5 minute spice blend – and keep on hand for any type of cooking situation that arises at your place. Smoked paprika, garlic powder and a handful of common pantry spices can elevate any protein. Works on all types of salmon recipes – but can also be used on tuna, arctic char or cod. Having a chicken, shrimp or tofu emergency? This simple spice blend will step in nicely!

GET THE RECIPE

What is the Best Cooking Method For Salmon?

The salmon recipes on this page utilize a few different cooking methods. Don’t worry! There are step-by-step instructions on each recipe page to walk you through the process. But, to recap, these are the main cooking methods:

• Grilled
• Poached
• Broiled
• Baked
• Pan Fried / Pan Seared

What’s your preferred cooking method at home? What’s your favorite salmon recipe? Sound off and let me know all about it in the comments!

How to Tell When Salmon is Fully Cooked

Use a food thermometer. To get accurate readings, it’s important to gauge the internal temperature of the fish. The external temperature is likely to be much higher since it is closer to the heat source.

• No matter which method you chose when making salmon at home, keep in mind that the FDA recommends the thickest part of the salmon fillets have an internal temperature of 145°F to ensure food safety protocols. That’s going to be very well done.
• Most restaurant chefs consider it properly cooked when the internal temperature reaches around the 125-130°F mark – and as low as 120°F for quality wild caught salmon served medium / medium rare.

Have you tried any of these delicious and easy salmon recipes? Are there changes you made that you would like to share? Tell me about your personal tips and recommendations in the comments section below.

Baked Salmon With Honey Sriracha Sauce

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This is a sweet, spicy and smoky honey sriracha oven baked salmon recipe you won’t be able to stop eating – and you only need 10 ingredients and 25 minutes to make it!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: Fish and Seafood
• Method: Baking
• Cuisine: Thai

Ingredients

Units USM

• 1 pound boneless salmon fillet
• handful cilantro leaves (optional)

Sriracha glaze

• 1 tablespoon vegetable oil (or other neutral oil)
• 1 clove garlic (finely chopped)
• 2 tablespoons sriracha sauce
• 1 tablespoon soy sauce
• 1 1/2 tablespoon honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425ºF.
2. Line a cooking tray with parchment paper and lay salmon fillet on top (skin side down). Season with salt and pepper.
3. Cover salmon with another piece of parchment paper and bake for 10 minutes.
4. Meanwhile, put all the ingredients for the glaze EXCEPT sesame oil and seeds, in a pan and bring to a boil. Lower heat to a bubbling simmer and cook for 8-10 minutes, until sauce has thickened and reduced by about half. Transfer to a bowl and stir in sesame oil and seeds.

Glazing:

1. Use a brush or the back of a spoon and cover the top of the fish with the glaze mixture, spreading it as evenly as possible.
2. Return salmon in the oven for 8-10 minutes, until cooked through.
3. Serve topped with fresh cilantro.

Notes

This Honey Sriracha Oven Bake Salmon Recipe will keep refrigerated for up to 2 days.

Nutrition

• Calories: 223
• Sugar: 7.7 g
• Sodium: 359.8 mg
• Fat: 9.4 g
• Saturated Fat: 1.8 g
• Carbohydrates: 9.3 g
• Fiber: 0.5 g
• Protein: 26.2 g
• Cholesterol: 59.7 g

Keywords: Roasting, main, dinner

Recipe Card powered by

16 Popular and Easy Salmon Recipes
Pickled Plum.

Ahi tuna is a delicious and healthy protein that is perfect for making tartare. This tuna tartare recipe is easy to follow and results in a dish that is full of refreshing flavors, perfect to serve as an appetizer or a main. It’s both tasty and beautiful and pair well with some simple sides for a quick and elegant meal. It’s one of my favorite tuna recipes!

What is Tuna Tartare?

Tuna tartare is a dish made of raw tuna that has been cut into small piece and mixed with chopped onions and a citrus and soy sauce based dressing. The original tuna tartare was created in 1983 by chef Shigefume Tachibe who worked at Chaya Brasserie in Los Angeles. Looking to please customers who wanted something light and refreshing, he took some of the classic steak tartare ingredients – a raw egg, onions, and pickles – and combined them with freshly chopped tuna, a squeeze of lemon juice, and chopped avocado.

Nowadays tuna tartare comes in different flavor combination and most of the recipes do not include a raw egg. The most common flavor profile is soy sauce, wasabi, and lemon juice, and the chopped tuna is served with cucumber and avocado.

Why Tartare and Not Crudo or Sashimi?

The French word tartare is used in cooking whenever an ingredients has been chopped into small pieces and mix with seasoning or a dressing of some kind.

Crudo is an Italian and Spanish word that simply means raw. In cooking, it is a blanket term used whenever seafood or meat is sliced (it can be sliced in any shape or form) and served with a vinaigrette or some type of light seasoning.

Sashimi is a Japanese word used when seafood or meat is carefully sliced and served with very little to no sauce or seasoning. Only high quality fish, shellfish, or meat is used as the main goal of the dish is to let the quality of the ingredient shine. It can sometimes be lightly marinated.

What is Sushi Grade Fish?

Sushi grade or sashimi grade fish is a term used to mean that the fish you are buying is safe to eat raw. It’s a term mostly used in North America since most Canadians and Americans only eat raw fish in the form of sushi or sashimi. It doesn’t meant that the quality of the fish has passed a rigorous test to be deemed safe to eat. It’s what you call an unregulated term.

The fish market or seller is the only one making the final decision about the quality of the fish. Therefore, it is not the safest way to go about eating raw fish unless you trust the establishment. It’s also worth noting that the safest fish to eat that are labeled sushi grade or sashimi grade are tuna and salmon.

I personally only purchase fish that are labeled sushi grade or sashimi grade, but I also only get my fish from Nijiya and Mitsuwa, which are two Japanese supermarkets that I trust. I wouldn’t feel comfortable buying fish to eat raw from general grocery stores chains. Unless it’s from a Japanese supermarket or a local fish market, I skip all homemade raw dishes.

Can I Use Other Fish to Make This Tartare Recipe?

Yes you can but keep in mind that the two safest raw fish to eat are tuna and salmon.

So, obviously, salmon is an option and will pair beautifully with the flavors of this dish. Yellowtail (hamachi) is another great fish for a tartare, and if you can find good high quality raw shrimp, that’s another delicious option I can guarantee you will love.

What About Frozen Tuna?

High quality frozen tuna – meaning wild caught and sustainable, such as Wild Alaskan Company – should be fine and safe to eat. Make sure it is safe for raw consumption by contacting the company if nothing is mentioned on the packaging.

But do keep in mind that freezing fish doesn’t kill all germs and parasites contrary to popular belief. That’s why it’s important to invest in good fish when deciding to serve it raw. And you can’t find fresher fish than your local fish market, which should also sell them frozen.

Tuna Tartare Ingredients

• Raw tuna: Find a good piece of raw ahi tuna (also called yellowfin tuna) that contains little sinew. Fresh raw tuna doesn’t have a strong fishy smell and has a pale pink to deep red color.
• Olive oil: Use good quality olive oil as this will impart notes of herbs and fruit to the dish.
• Rice vinegar: Plain rice vinegar is what I like to use, but apple cider vinegar can also be an option.
• Lime juice: Lime juice adds a refreshing citrus taste to vinaigrette. You can also use yuzu juice or sudachi juice for a citrus flavor with a twist.
• Soy sauce: Only use Japanese soy sauce such as Yamasa or Kikkoman to make this tartare. The reason being that Japanese soy sauce is more complex in flavor instead of just being salty or sweet.
• Salt: A little salt helps to bring all the flavors of the vinaigrette together.
• Red onion: Finely chopped red onion infused the dish with a little sweetness and a hint of purple color.
• Celery: The celery adds crunch and a slight leafy taste to the tartare.
• Cucumber: I recommend using English or Kirby cucumber for their firm and crunchy texture.
• Avocado: Use a ripe avocado for this recipe as it will add a rich and creamy element to the dish.
• Microgreens: Microgreens are optional since they are more of a garnish, but do add a lovely refreshing taste. You can also use radish sprouts as a substitute.

Variations

There are many different and delicious ways to dress tuna tartare. My recipe is light and mild so feel to add to it with some of the ingredients listed below:

• Sesame seeds
• Sesame oil
• Grated ginger
• Chopped green onions
• A squirt of sriracha sauce to add some heat and a peppery taste
• A little wasabi for some heat and a refreshing taste
• Ponzu sauce for extra citrus and soy flavors
• Tempura bits as a topping to add some crunch

How to Make Tuna Tartare

Scroll all the way down to the recipe card for the full recipe.

1. Place the tuna steak on a clean cutting board and using a sharp knife, chop into bite size pieces.
2. Make the vinaigrette by whisking the olive oil, rice vinegar, lime juice, soy sauce, and salt.
3. Using a spoon, mix the tuna, red onion, celery, and vinaigrette.
4. Put the dish together by placing a round food mold on a plate and adding a layer of cucumber, followed by a layer of avocado, and a layer of the tuna mixture. Do the same for the remaining food molds.
5. Top the dish with microgreens, remove the food molds and serve.

Is Tuna Tartare Healthy?

Tuna tartare is very healthy! Both tuna and avocado are packed with omega 3 healthy fats and contain minerals such as potassium and magnesium and vitamins such as vitamin B6, C, and E. Tuna is also low in calories and very filling since it’s high in protein, making it in an excellent choice for those watching their caloric intake.

Tuna tartare also contains lime juice which is high in vitamin C and is excellent for the skin, olive oil which is good for the heart, and cucumber which is rich in vitamin K, and important nutrient for bone health.

What to Serve with Tuna Tartare

Tuna tartare can be served as a main dish, an appetizer, or a side. This recipe makes enough for two mains or four appetizers or side dishes.

If you are eating this as a main I recommend serving the tartare with small sides as it can be quite filling. The classic Japanese restaurant combination of miso soup and green salad with carrot ginger dressing should be plenty.

To serve as an appetizer or a side, I suggest pairing the clean and refreshing flavors of this tuna recipe with light dishes such as these ones:

• Zaru soba (cold buckwheat noodles)
• Lemon pecorino fettuccine
• Chinese eggplant with garlic sauce
• Nasu dengaku (eggplant with miso glaze)
• Onigiri (Japanese rice balls)
• Gomae (Japanese spinach salad with sesame sauce)

Other Tasty Seafood Recipes You Might Like

Easy Comforting Fish Stew

Jjamppong (Korean Spicy Seafood Noodle Soup)

Tekka Don – The Ultimate Japanese Tuna Bowl

Baked Salmon with Honey Sriracha Sauce

Did you try this tuna tartare recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tuna Tartare

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Caroline Phelps
• Prep Time: 20 minutes
• Cook Time: N/A
• Total Time: 20 minutes
• Yield: 4 appetizer size servings
• Category: Appetizer
• Method: N/A
• Cuisine: French Japanese
• Diet: Low Calorie

Ingredients

Units USM

• 300g sushi grade tuna, yellowtail, or salmon
• 2 teaspoons olive oil
• 2 teaspoons plain rice vinegar
• 1 tablespoon freshly squeezed sudachi juice, lime juice, or yuzu juice
• 1 tablespoon soy sauce
• 1/4 teaspoon kosher salt
• 1 tablespoon finely chopped red onion
• 1/2 celery stick, finely chopped
• 3/4 cup English or Kirby cucumber, diced
• 1 avocado, peeled, pitted, and chopped into small bite size pieces
• 1/4 cup microgreens or radish sprouts, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Place the tuna on a cutting board that has been thoroughly cleaned. Using a sharp knife, chop the tuna into small cubes. Set aside.
2. Add the olive oil, rice vinegar, sudachi juice, soy sauce, and salt, to a bowl and whisk to combine.
3. Add the chopped tuna, red onion, and celery to the bowl, and mix well using a spoon.
4. Using round food molds: Place one on each serving plate. Divide the cucumber among the two molds and top with the avocado. Finish by topping with the chopped tuna tartare and gently press down. Gently remove the molds and top with microgreens. Serve.
5. Using ramekins: Divide the tuna tartare among two ramekins and top with avocado, and cucumber, and gently press down. Place a serving plate on top of each ramekin and gently flip them over. Top with microgreens and serve.

Notes

For any leftovers, refrigerate in an airtight container for up 2 days. It won’t taste as good though so I recommend enjoying this tartare fresh, the day you make it. 

Nutrition

• Serving Size: 1 appetizer size serving
• Calories: 170
• Sugar: 1g
• Sodium: 233mg
• Fat: 8g
• Saturated Fat: 1.2g
• Unsaturated Fat: 1g
• Trans Fat: 0g
• Carbohydrates: 5.1g
• Fiber: 2.7g
• Protein: 19.5g
• Cholesterol: 29.3mg

Keywords: ceviche, crudo

Recipe Card powered by

How To Make The Best Tuna Tartare
Pickled Plum.

Shrimp are so versatile – and are delicious in everything from salads and stews to stir fries. Here are 15 of the best shrimp recipes you can easily make in your home kitchen!

While my passion is Japanese cuisine, I follow a fairly Mediterranean ingredient based diet. That means lots of veggies, fruits, whole grains, beans – and a bit of seafood.

Shrimp is one of my favorite marine ingredients because it is so easy to prepare and works in everything from stir fries to noodle dishes (and beyond). It has an inherent sweetness and tenderness and takes on whichever flavor profile you’re working with on any given day.

Most of these easy shrimp recipes are full of assertive Asian flavors – and I’m excited to share them with you!

What’s the Best Shrimp to Use?

When cooking with shrimp, I make it a point to only use sustainable wild caught shrimp certified by either the Marine Stewardship Council – or the Monterey Bay Aquarium Seafood Watch.

Wild caught shrimp is best because it’s free of hormones and antibiotics used in farmed shrimp. And using sustainable shrimp means that your dinner isn’t the product of overfishing.

How to Defrost, Shell and Devein Shrimp

Whether you’re using fresh or frozen shrimp, it’s fairly easy to prepare.

1. To defrost frozen shrimp, simply place them in a bowl or colander and run a slow stream of cold water over them for around 5 minutes. They’re ready to go when soft and bendable.
2. To peel and devein shrimp:
   • Gently twist and pull the head to remove. Then separate the shell from the meat on the underside of the shrimp, where the legs are. The shell and legs should come off pretty easily. Save this stuff to make stock or bouillabaisse (there’s so much flavor in shrimp heads!).
   • Once peeled, devein the shrimp with a paring knife by slicing the outer edge of the shrimp’s back until you see a black or gray vein. Remove it by picking it out with a knife or toothpick.

And for a deep dive on how to cook shrimp, check out this post where I break down cooking methods – from steaming to boiling to sautéing, etc.

Now, let’s have a look at 15 of the best shrimp recipes you can make at home!

Ginger Shrimp Balls

From a size standpoint, these little shrimpy parcels have a lot in common with the har gao you might get at your favorite Chinese dim sum spot. However, I jettisoned the dumpling wrappers and used panko breadcrumbs to hold the dumpling shape. There’s just enough ginger to introduce a slow burn to the mix – and the dipping sauce is a riff on a Japanese gyoza tare. If you like to breathe fire, add a chopped Thai chili or two to the dipping sauce. These ginger shrimp balls make the best appetizer!

GET THE RECIPE

Shrimp Tempura

Light, airy and crispy, shrimp tempura was one of my favorite meals as a little girl visiting family in Japan. It’s rare when a fried shrimp recipe manages to not be greasy at all. While there are a few things you’ll want to do to make sure the batter and oil temperature are perfect, I go into detail so your shrimp tempura will be restaurant quality. Bonus, you can use the same tempura batter recipe for traditional veggies like sweet potato, lotus root and shiso leaves as well. Make your favorite tentsuyu and dip away!

GET THE RECIPE

Thai Cucumber and Shrimp Salad

This Thai salad screams summertime on a plate. Light and refreshing, this shrimp recipe is bathed in a salty, spicy and slightly sour sauce. Cucumber and lettuce deliver a crisp crunch that contrasts the tender shrimp. Use Thai bird’s eye chilis for proper heat. Fresh jalapeno is a good alternative for a slightly milder chili. But, whatever you do, don’t skimp on the fish sauce!

GET THE RECIPE

Soondubu Jjigae

Haemul Sundubu Jjigae is a Korean seafood stew that’s briny, smoky and spicy. I use shrimp, squid and clams in mine – but the best part is that you can use whatever seafood you like best. Tofu and squash soak up the hearty broth and add a bit of heft to this otherwise light dish. Gochugaru (Korean chili flakes) impart smoky heat. And you can increase or hold back on the gochugaru depending on your personal spice tolarance. A spoonful of this Korean stew imparts the essence of the sea – and warming, soulful comfort food goodness.

GET THE RECIPE

Shrimp Lo Mein

Whenever we order Chinese takeout, there’s usually an order of shrimp lo mein in the bag. I’m a sucker for egg noodles, veggies and shrimp, perfumed with smoky wok hei. After making it at home the first time (and realizing how easy it is to whip up from scratch), lo mein has become one of my go-to shrimp recipes when I feel like takeout, but realize I should probably cook instead. This Cantonese noodle dish is always a crowd pleaser – so you better make extra!

GET THE RECIPE

Stir Fried Glass Noodles with Shrimp

Bean thread noodles, shrimp and eggs are all heavy hitters in this simple noodle stir fry. There’s a nutty essence from the addition of sesame oil – and ginger, garlic and soy sauce all work their particular magic to create a stir fry that is greater than the sum of its parts. But the secret to getting this shrimp recipe right is a 3 ingredient marinade that imparts the shrimp with savory and tangy notes (all while tenderizing your shrimp). Ready in 15 minutes from start to finish!

GET THE RECIPE

Shrimp Fried Rice

If you ask Ben, he’ll tell you that fried rice is the perfect food. He’s the ultimate fan of any mash up that includes an egg, rice, veggies and protein – all seared together in a screaming hot wok. Now, I’m a fan of using Japanese rice when making fried rice. But Jasmine rice is also an excellent choice. No matter which grain you use though, leftover rice is definitely the way to go. (At least) day old rice has dried out a bit and is ready to take on a little flavorful moisture without coming out gloppy. For the ultimate experience, use chopped shrimp in the fried rice – and sear a couple of whole shrimp to serve on top. YUM!

GET THE RECIPE

Shrimp and Potato Ankake Donburi

This is one of the most simple shrimp recipes of all time – but doesn’t taste like it. Donburi are Japanese rice bowls – and this one in particular has an umami richness with a little sweetness dancing around the edges. The dashi, soy sauce, sake and mirin based sauce is thickened with potato starch to give it a luxurious texture. Perfect for imparting the bed of rice with flavor. And the springy shrimp pair so nicely with tender zucchini. This is comfort food level 10.

GET THE RECIPE

Shrimp Bún Chả

Sure, traditional Vietnamese bún chả is made with bbq pork. But using grilled shrimp has some tasty advantages too! You see, shrimp pairs seamlessly with springy rice noodles, loads of herbs and a fiery, salty and sweet nuoc cham dipping sauce. Pay special attention to the marinade in this shrimp recipe – which results in shrimp that begin to caramelize as soon as they hit the grill pan!

GET THE RECIPE

Cabbage Stir Fry with Shrimp and Dried Chiles

If you’ve got 20 minutes to spare, you’ve totally got time to whip up a smoky, savory and (slightly) spicy stir fry. Crunchy cabbage contrasts the tender shrimp – and a chopped chili or two will add a pleasant smokiness to the mix. Garlic lovers rejoice! There’s a good amount of minced garlic in this shrimp and cabbage stir fry. The whole dried chilis do more to perfume the dish than add actual heat. Now, that said, if you like it super spicy, you can eat the dried chilis whole. But be warned… some of them are hottt!

GET THE RECIPE

Garlic Shrimp with Chili Crisp

Let’s be real… If you told me I had to pick one of my favorite shrimp recipes of all time, I’d probably choose this one. It’s just spicy enough to need a spoonful of rice to compliment a bite of tender shrimp and scallions. But there are a lot of flavors (and rarities) at play here. For example, mayonnaise (!) is my secret weapon to smooth out the smoky, fiery perfection of chili crisp in the sauce. A bit of sriracha and ginger ratchet up the heat a bit more, without venturing into volcanic territory. Seriously, you gotta make it to believe it!

GET THE RECIPE

Easy Shrimp Stir Fry

This mix of baby bok choy, onions, water chestnuts and shrimp is simple perfection. But just because it’s easy to make at home doesn’t mean it won’t pack a punch. Quite the contrary! There’s a LOT of savory goodness in this rustic veggie and shrimp stir fry. This recipe in particular calls for a shrimp marinade that tenderizes the shrimp even further through a process called velveting. And with only 10 minutes of prep time – and 8 minutes of cooking time, you won’t have to sacrifice the lion’s share of an evening to eat a flavor packed stir fry.

GET THE RECIPE

Honey Walnut Shrimp

I’m a sucker for good American-Chinese food. Since I grew up with a family that went to the Chinese buffet on a weekly basis (religiously), honey walnut shrimp became one of my personal favorite shrimp recipes at a fairly young age. The sweet and creamy sauce has an edge of tanginess to it – and walnuts compliment the sauce with their nutty, crunchy perfection. Serve on a bed of shredded cabbage and with a side of steamed rice for a Chinese buffet caliber meal at home!

GET THE RECIPE

Shrimp with Chili Sauce (Ebi Chili)

This is my take on a Japanese version of a Chinese classic. And with a name that includes the words ‘chili sauce’ in the title, you might assume that it’s eye-wateringly spicy. But that’s just not so. You see, Japanese recipes tend to tone down the spice levels significantly. And while there’s a little tobanjan chili paste in the recipe, one of the main flavor elements is actually tomato ketchup. But suspend judgement till you try it. Ebi chili is savory, sweet and tangy perfection!

GET THE RECIPE

Thai Ginger Shrimp Stir Fry

Salty, peppery and perfectly studded with smoldering strips of ginger, this Thai inspired shrimp recipe gets a boost of botanical goodness from liberal use of basil and scallions. Fish sauce and soy sauce lend their aggressive savoriness to the mix, while white pepper introduces an almost floral note. Do you have 16 minutes to cook tonight? If so, this ginger shrimp recipe is for you!

GET THE RECIPE

Have you tried any of these shrimp recipes? Let me know your favorites in the comments section!

Shrimp Fried Rice

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This easy shrimp fried rice recipe only takes 15 minutes to make. And with its delicately sweet, savory and briny flavors, it beats takeout any day!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Total Time: 13 minutes
• Yield: 4
• Category: Rice
• Method: Stir frying
• Cuisine: Chinese

Ingredients

Units USM

• 2 tablespoons peanut or vegetable oil
• 2 cloves garlic, minced
• 1/2 green bell pepper, finely chopped
• 1/4 cup carrot, finely chopped
• 1 shallot, finely chopped
• 10 large shrimp, chopped bite size
• 3 cups cooked Japanese rice at room temperature, or Jasmine rice
• 1/2 teaspoon powdered chicken stock
• 2 1/2 tablespoons soy sauce
• 1/2 teaspoon white ground pepper
• 1 large egg, whisked
• 1 teaspoon toasted sesame oil
• 2 tablespoons scallions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pan or wok over high heat, add oil and garlic and cook for 1 minute, until garlic becomes fragrant.
2. Add bell peppers, carrots, and shallots and cook for 2 minutes.
3. Add shrimp and cook for 3 minutes, stirring occasionally.
4. Add rice, break it and combine with shrimp and vegetables.
5. Add powdered chicken stock, soy sauce and white pepper and mix until the rice is uniformly golden / light brown.
6. Push rice to one side and add egg. Continuously stir and break with your spatula until it’s almost fully cooked. Mix it in with the fried rice.
7. Turn the heat off, add sesame oil and top with scallions.
8. Season with salt and pepper if needed, and serve immediately

Notes

Keep the leftover fried rice in an airtight storage container and refrigerate for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 301
• Sugar: 1.6g
• Sodium: 310.9mg
• Fat: 9.6g
• Saturated Fat: 1.6g
• Unsaturated Fat: 3.7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: 0.7g
• Protein: 8.7g
• Cholesterol: 67.4mg

Recipe Card powered by

15 Best Shrimp Recipes
Pickled Plum.

Tomato egg stir fry is an easy and affordable dish that only takes 17 minutes to make. This simple home-style Chinese dish is both sweet and tart, and becomes the ultimate comfort food when served over rice.

What is Chinese Tomato Egg Stir Fry?

This tomato egg recipe (西红柿炒蛋) is a simple Chinese stir fry that marries the brightness of fresh tomatoes with savory scrambled eggs. Typically served over a bowl of white rice, this is Chinese comfort food at its best.

Why This Recipe Works

• With 10 minutes of (simple) prep time – and a short 7 minutes of cooking, you’ll have a delicious Chinese stir fry on the table in minimal time.
• Soft scrambled eggs provide the perfect counterpoint to the natural sweetness of roma tomatoes. And the tomatoes themselves are aided by a small amount of super umami tomato paste.
• There is a dry, vinegary flavor element from the addition of shaoxing wine (more on that in a sec). But, aside from that one niche ingredient, you likely have everything you need to make this tomato egg recipe in your pantry already.

Chinese Tomato Egg Ingredients

Scroll all the way down for the full recipe.

• Eggs: To make this Chinese egg stir fry, you’ll need 5 large eggs. If you can, try to use eggs that are rated as certified humane raised and handled. It makes a difference!
• Shaoxing Wine: Shaoxing wine is a Chinese cooking wine made of fermented rice. This amber colored liquid has a vinegary flavor – and can make all the difference when trying to make restaurant quality Chinese food at home. It’s pretty easy to track down at most Asian grocery stores these days – or grab shaoxing wine here on Amazon. A good alternative to shaoxing wine is dry sherry.
• Sugar, Salt and White Pepper: I use kosher salt almost exclusively in the kitchen. The larger salt crystals make it more difficult to over-salt your food (which is easy to do with inferior flavored iodized table salt). You’ll only need 1/4 tsp salt. White pepper is herbaceous, sharp and almost gingery.
• Tomato Paste: While we’re using fresh tomatoes in this tomato egg recipe, a tbsp of tomato paste adds that ultra concentrated tomato essence to the dish as a whole.
• Cornstarch and Water: You’ll use these (along with the tomato paste) to make a cornstarch slurry. The effect it creates is an overall thickening of the texture. This is the secret weapon restaurant chefs use to create those perfectly thick Chinese sauces.
• Cooking Oil: Any neutral flavored cooking oil will work. I prefer grapeseed oil.
• Tomatoes: Use ripe, fresh roma tomatoes for this recipe.
• Scallions: Chopped green onion adds an element of verdant crunch to the mix. A finely chopped spring onion would work as well.
• Sesame Oil: You’ll drizzle 1/2 tsp sesame oil at the very end to introduce an element of toasted nuttiness to the dish.

How to Make Chinese Tomato Egg Stir Fry

1. First, gather all of your cooking tools and ingredients.
2. Then add your eggs to a medium sized bowl and whisk them well.
3. Stir the shaoxing wine, sugar, salt and pepper into the whisked eggs and set the bowl aside.
4. Next – in a separate bowl – mix the tomato paste, cornstarch and water, and set that aside as well.
5. In the meantime, get a large pan or wok going over medium heat. Allow around 1 minute for the pan to heat up properly. When hot, add 2 tablespoons of the grapeseed oil to the pan and swirl it until the entire cooking surface is evenly coated.
6. Add your egg mixture to the pan and scramble quickly – until the eggs are almost fully cooked (stop when the eggs are still slightly runny). Transfer to a bowl and set aside.
7. Then add the last tablespoon of cooking oil to the pan and swirl to coat. Add the tomatoes and half of the chopped scallions. Cook for around 3 minutes, until the tomatoes have softened a bit. Season with a pinch of salt.
8. Re-stir the tomato paste cornstarch slurry and add to the tomatoes in the pan. Stir until fully incorporated – then add the scrambled eggs to the pan and stir again. Turn the heat off and drizzle with sesame oil.
9. Finally, transfer the tomato egg stir fry to a plate or bowl, top with the remaining scallions and serve immediately.

What to Serve With Chinese Tomato Eggs

My absolute favorite way to eat this Chinese egg and tomato recipe is the most simple of all: over a bowl of perfectly cooked white rice. It’s one of my favorite self contained all-in-one meals.

Learn how to prepare perfect rice on the stovetop or in a rice cooker with these links here:

• How to Cook Jasmine Rice
• How to Make Short Grain Japanese Rice

Or, if you’re feeling ambitious, you could make this easy stir fry recipe as part of a larger Chinese feast. Here are a few reader favorites:

• Chinese Broccoli With Garlic Sauce
• Shrimp Lo Mein – 虾捞面
• Szechuan Chicken – 辣子鸡
• Restaurant-Style Honey Walnut Shrimp
• Szechuan Potatoes With Vinegar and Chili

But it’s not just the Chinese that have perfected serving tomatoes with eggs. Eggs in purgatory is a famous Italian preparation. And for those of you that love ketchup on eggs (like me!) this Japanese omurice recipe will scratch that particular itch.

How to Store Leftovers

You can store any leftovers in an airtight container in the refrigerator for up to two days.

That said, this Chinese egg and tomato recipe tastes best fresh and hot out of the wok.

Other Delicious and Easy Chinese Stir Fry Recipes

Cabbage Stir Fry with Shrimp and Dried Chiles

Stir Fried Bean Sprouts with Tofu and Garlic Chives

Chinese Restaurant Style Stir Fried Napa Cabbage

Chinese Eggplant with Garlic Sauce

The pink and grey flower bowl, and ramen spoon with spoon rest used in the images, are from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Received 10% off your purchase when using the code CAROLINE at checkout.

Did you like this Chinese tomato egg stir fry recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Chinese Tomato Egg Stir Fry

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Make this homestyle Chinese tomato and egg stir fry in just 17 minutes from start to finish. Serve over rice for a comforting and filling meal.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 3 servings
• Category: Main
• Method: Stir frying
• Cuisine: Chinese
• Diet: Vegetarian

Ingredients

• 5 large eggs
• 1/2 tablespoon shaoxing wine
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1 tablespoon tomato paste
• 1/2 teaspoon cornstarch
• 3 tablespoons water
• 2 tablespoon grapeseed oil, or other neutral oil
• 4 medium roma tomatoes, chopped
• 2 scallions, finely chopped
• 1/2 teaspoon sesame oil

Cook Mode Prevent your screen from going dark

Instructions

1. Add the eggs to a medium size bowl and whisk well.
2. Stir in the shaoxing wine, sugar, salt and pepper, and set aside.
3. Mix the tomato paste, cornstarch and water in a separate bowl and set aside.
4. Place a large pan over medium heat and wait 1 minute. When the pan is hot, add 2 tablespoons of the grapeseed oil and swirl to evenly coat the pan.
5. Add the egg mixture and quickly scramble the eggs until they are almost fully cooked but still slightly runny. Transfer them to a bowl and set aside.
6. Add the remaining tablespoon of oil to the pan, swirl and add the tomatoes and half of the scallions. Cook for 3 minutes, until the tomatoes have softened a little, and season with a little salt.
7. Stir the tomato paste mixture and add it to the tomatoes. Stir and add the scrambled eggs. Turn the heat off, drizzle the sesame oil on top, and stir.
8. Transfer to a plate and top with the remaining scallions. Serve.

Notes

Store this Chinese egg tomato stir fry in an airtight container and refrigerate for up to 2 days.

Nutrition

• Serving Size: 1 serving
• Calories: 247
• Sugar: 6.8g
• Sodium: 324.8mg
• Fat: 18.1g
• Saturated Fat: 10.2g
• Unsaturated Fat: 2.2g
• Trans Fat: 0g
• Carbohydrates: 10.2g
• Fiber: 2.3g
• Protein: 12.2g
• Cholesterol: 310mg

Recipe Card powered by

Chinese Tomato Egg Stir Fry
Pickled Plum.

This is a meatless version of the classic miyeok-guk soup with beef. It is a light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. Ready in 20 minutes from start to finish.

What is Korean Seaweed Soup?

Korean seaweed soup (Miyeok-Guk 미역국) is a traditional Korean soup typically made with rehydrated seaweed (miyeok: aka brown seaweed) and proteins like beef brisket or seafood like mussels, shrimp or abalone.

It’s known colloquially as Korean birthday soup – because this seaweed soup is commonly served to Korean mothers after giving birth. It is thought that this soup has the perfect balance of nutrients to help a new mother recuperate after labor.

And, throughout the years, it has become a celebratory soup that people eat on their birthdays as an acknowledgment of another year of life.

However, it doesn’t need to be your birthday to indulge in this delicious Korean soup. And I set out to create a meatless version of the classic miyuk guk you can enjoy anytime you want a little comforting, delicious Korean soup in your life.

Miyeok Guk Ingredients

Scroll all the way down for the full recipe.

• Dried Seaweed: The particular seaweed you’ll want to track down for this Korean soup is called miyeok (미역) – however it is more widely known in the West as sea mustard – or by it’s Japanese name: wakame. So what is wakame? Wakame is an edible seaweed (or kelp) with a strong marine flavor and a hint of sweetness. You’ll rehydrate wakame before using it (more on this step in a sec).
• Tofu: I’m using silken tofu for this soup instead of the traditional beef or seafood. However, you can use the bean curd of your choice. I tried it once with medium-firm tofu, and it was delicious as well.
• Enoki Mushrooms: Enoki mushrooms are long, thin white mushrooms with slim stems and small caps. They grow in clusters and, once cooked, take on a pliant firmness. Learn more about cooking with enoki mushrooms here.
• Dashi Broth: Think of dashi as ‘sea stock.’ You can use prepackaged dashi powder (much like bouillon) – or make your own dashi from scratch. The homemade stuff is delicious, but obviously a bit more time consuming than using the powdered granules. It’s fairly easy to track down the powdered stock at most Asian grocery stores – or grab dashi on Amazon here.
• Minced Garlic Cloves: Just a tiny bit of minced garlic imparts a sharp earthiness to the overall flavor profile.
• Soy Sauce: 1 tbsp of soy sauce adds another layer of umami to this Korean seaweed soup recipe.
• Fish Sauce: This is the table salt of Asia. It’s funky, savory and absolutely perfect. Learn more about fish sauce here.
• Sesame Oil: You’ll only need 1 tsp of this toasty oil. A little goes a long way!

How to Make Korean Seaweed Soup

1. Gather all of your cooking tools and ingredients. You’ll only need about 15 minutes of prep time – and can do all your prep as the seaweed rehydrates.
2. Place your dried seaweed in a bowl with water and let it rehydrate until soft. This should take 10-15 mins.
3. Once the soaking is complete, drain the seaweed, gently wring it out and chop into bite-size pieces. Set it aside.
4. In the meantime, cut the drained tofu into bite size squares and set aside as well.
5. Next, rinse your enoki mushrooms under cold water and cut the stems off. The stems on enoki mushrooms are harder and discolored from the pliant parts near the tip, so you’ll have no trouble knowing where to cut. Separate the mushroom strands by gently pulling them apart. Set your mushrooms aside.
6. Then add the dashi broth, garlic, soy sauce and fish sauce to a medium sized pot and bring to a boil.
7. Once boiling, add your seaweed, tofu and enoki mushrooms and stir well. Cook for another 5 minutes total time.
8. Finally, turn the heat off, stir in the sesame oil and serve immediately.

Korean Seaweed Soup Flavor

The combination of dashi, wakame and fish sauce all create a flavor profile that is saline and mineral like the sea – but soft and nuanced enough that it doesn’t simply taste salty.

There’s a verdant freshness that also dances around the edges.

Texturally, you’ll get a pliant crunch from both the enoki mushrooms and the seaweed. And the silken tofu provides heft, substance and softness.

All of this to say – this is one of my favorite Korean soups. And it’s rare to get this amount of deep and savory flavor from a soup that is ready in 20 minutes from start to finish.

What to Serve With Korean Seaweed Soup

My favorite side dish to eat with miyeok guk is a simple bowl of perfectly cooked short grain rice. The soup brings the flavor – and the rice is a comforting counterpoint.

However, you could make a proper Korean meal of it – and serve this seaweed soup recipe alongside these reader favorites:

• Vegetarian Kimbap (Gimbap)
• Korean Steamed Egg (Gyeran Jjim)
• Kimchi Tofu Mandu (Korean Dumplings)
• Scallion Pancake (Pajeon)
• Tteokbokki (Dukbokki)

What’s your favorite way to eat Korean birthday soup? Tell me about your favorites in the comments section below!

How to Store Leftovers

You can store any unused portions of this Korean seaweed soup in an airtight container in the refrigerator for up to 2 days.

If you think you’ll need it longer down the road, you can freeze it (properly covered) for up to 3 months. However be sure to freeze in single serving portions. You should never thaw, reheat and re-freeze a second time.

Other Delicious and Easy Korean Soup Recipes

Jjamppong (Korean Spicy Seafood Noodle Soup)

Naengmyeon (Korean Cold Noodles – 냉면 )

Doenjang Jjigae (Korean Soybean Paste Stew)

Soondubu Jjigae (Korean Spicy Tofu Stew)

Did you like this Korean seaweed soup recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Seaweed Soup (Tofu Miyeok-Guk)

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

A light and cleansing soup made with Korean seaweed, silken tofu, and enoki mushrooms, cooked in a delicate dashi broth. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stove top
• Cuisine: Korean
• Diet: Low Calorie

Ingredients

Units USM

• 20g dried seaweed (miyeok)
• 1 block silken tofu, or medium firm tofu, drained
• 1/2 package enoki mushrooms,
• 4 cups dashi broth
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil

Cook Mode Prevent your screen from going dark

Instructions

1. Place the seaweed in water and let it rehydrate for 10 to 15 minutes, until it’s soft.
2. Drain the seaweed and chop into bite size pieces. Set aside.
3. Cut the tofu into bite size squares and set aside.
4. Rinse the enoki mushrooms under cold water and cut the stems off – the part that’s harder and discolored. Separate the mushrooms by gently pulling at the strands and set aside.
5. Add the dashi broth, garlic, soy sauce and fish sauce to a medium size pot and bring to a boil.
6. Add the seaweed, tofu and enoki mushrooms, and cook for 5 minutes.
7. Turn the heat off, stir in the sesame oil and serve.

Notes

Store the seaweed soup in an airtight storage container and refrigerate for up to 2 days. 

Nutrition

• Serving Size: 1 bowl
• Calories: 126
• Sugar: 0.8g
• Sodium: 931.7mg
• Fat: 6.5g
• Saturated Fat: 1g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 1.1g
• Protein: 12.7g
• Cholesterol: 0mg

Recipe Card powered by

Korean Seaweed Soup (Tofu Miyeok-Guk)
Pickled Plum.

Edamame is one of my favorite Japanese appetizers! And once you realize how easy it is to make at home, this spicy edamame – packed with garlicky goodness and the perfect amount of heat – will be on your dinner table all the time.

For this edamame with spicy garlic sauce recipe, I wanted to create something that would appeal to spice lovers – but wouldn’t alienate those among us (like my mom!) who cringe when they see the word spicy on a menu.

The result is an edamame recipe that is loaded with savory, garlicky notes – and just enough shimmering heat that you know it’s there!

What is Edamame?

Edamame are immature, young soybean pods that are harvested before the beans naturally mature, darken and harden.

Mature soybeans are used to make things like tofu and soy milk – while the young vibrant green pods house soybeans that are pliant, yet slightly chewy. Think of the texture as a cross between a fresh green pea and a lima bean.

High in fiber and protein, and low in carbohydrates, edamame makes the perfect guilt-free appetizer, side dish or snack.

In fact, these soybean pods are firmly entrenched in the pantheon of Japanese appetizers and small dishes you’d find at your favorite sushi spot or izakaya, lightly salted and ready to eat alongside a small bowl of miso soup or a seaweed salad.

But aside from serving edamame with the typical salt, seasoned edamame is great as well. Check out this edamame with soy and sesame sauce recipe.

For this spicy edamame recipe, I’m using a few more ingredients than tradition would call for – but the outcome is vivid, garlicky goodness.

Ingredients for Spicy Garlic Edamame

Scroll all the way down for the full recipe.

• Edamame Pods: Use edamame in the shell for this recipe. We’ll talk more specifics in a sec.
• Garlic and Ginger: Fresh minced ginger delivers a sustained burn, while minced garlic imparts pungent, earthy notes.
• Chopped Shallot or Scallion: Use one or the other to add a sharp, vegetal element to the overall sauce.
• Gochugaru: These are Korean red pepper flakes. And while some brands can be volcanic, most deliver a milder, nuanced, smoky heat. It’s available in most Asian grocery stores – or grab gochugaru here on Amazon.
• Sesame Oil: Nutty and toasty, sesame oil brings a rounded depth to the overall dish. A word to the wise here: a little goes a long way!
• Sesame Seeds: I used ground black sesame seeds in this spicy edamame recipe. However, feel free to use what you have on hand. One tsp of white or black – ground or whole – sesame seeds will do the trick.
• Soy Sauce: The universal bringer of umami! If you’re following a gluten-free diet, use tamari or liquid aminos instead.
• Salt: A pinch or two of kosher salt will increase the savory elements of the dish without resulting in something that is merely salty. In fact, when a dish calls for a sprinkle of salt, I always reach for the kosher salt. There’s just less of a chance over-salting with the larger crystals.

Best Edamame to Use For This Recipe

For this spicy edamame recipe, you’ll want to get frozen edamame in the shell. Believe it or not, that’s what your favorite sushi restaurant is using. The edamame you’ll find at the grocery store has been quickly parboiled prior to freezing – and then flash frozen to preserve the freshness.

These days it’s quite easy to find frozen edamame at your local shop in the freezer section with the bagged veggies. Chains like Whole Foods, Wegmans and Costco all sell edamame as well.

Always look for organic edamame.

Can You Eat Frozen Edamame Raw?

When it comes to food safety, it’s always best to cook edamame before you serve and eat it.

That said, if you were to consume a thawed edamame bean or two, you should be OK. The parboiling process edamame pods undergo before they are frozen should be enough to avoid any gastrointestinal distress.

However, if you’re lucky enough to find fresh edamame at a farmer’s market or something, you most definitely need to cook those prior to consumption.

How to Make Spicy Edamame

1. Gather all of your kitchen tools and ingredients.
2. Then bring a pot of water to a boil and add your edamame pods. Boil for 3 to 4 minutes and drain well. [Alternatively, you can microwave them. For this method, place the pods in a microwave safe bowl or container and add a tbsp of water. Cover and microwave for 3 to 4 minutes.]
3. Transfer your cooked edamame to a mixing bowl and set aside.
4. Next, in a separate bowl, mix the ingredients for the garlic chili sauce and stir well.
5. Finally, pour the spicy garlic sauce over the cooked edamame pods and serve immediately.

How to Eat Edamame

While eating edamame isn’t a science or anything, not all of it is edible. The beans: yum. But the pod: nope. Think of the pod as the vehicle to get both the beans and the garlicky sauce into your mouth.

Use your front teeth to scrape the beans out of the pod, while pulling the tip of the pod with your forefinger and thumb. The beans will come out easily.

That way, you get to enjoy the chili sauce covering the pod, and the beans from inside the pods. While discarding the inedible pod itself.

Pro tip: be sure to have a separate bowl on the table for your discarded pods. This goes double if you’re sharing a meal with friends. Just trust me on this one.

How to Store Leftovers

Store any leftovers in the fridge inside an airtight container for up to 3 days.

Chili garlic edamame is delicious both hot and cold – so you can zap the leftovers in the microwave, or eat it right out of the refrigerator. Your choice.

One thing I’ve noticed is that the flavors of the sauce can dull a bit after a couple of days. You can easily revive the entire dish with a simple dash of soy sauce. It tastes like you just whipped it up fresh.

What to Serve With Spicy Edamame

Blistered Shishito Peppers

Seaweed Salad (Kaisou Salada)

Shoyu Ramen – 醤油ラメーン

Japanese Salted Salmon (Shiozake)

Did you like this spicy edamame recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Edamame With Spicy Garlic Sauce

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

Make this iconic Japanese appetizer at home in under 15 minutes from start to finish. Packed with garlicky goodness and shimmering heat. Yum!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 4 minutes
• Total Time: 14 minutes
• Yield: 1 bowl
• Category: Side
• Method: Boiling
• Cuisine: Japanese
• Diet: Vegan

Ingredients

Units MUS

• 250g edamame pods
• 1 garlic clove, minced
• 1 teaspoon ginger, peeled and minced
• 1 teaspoon shallot or scallion, finely chopped
• 1 teaspoon gochugaru
• 2 tablespoons sesame oil
• 1 teaspoon black or white ground sesame seeds, or whole sesame seeds
• 2 tablespoons soy sauce
• Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

1. Bring a pot of water to boil and add the edamame pods. Boil for 3 to 4 minutes and drain well. Alternatively, you can place the pods in a microwave safe container, add 1 tablespoon water, and close the lid. Microwave for 3 to 4 minutes.
2. Transfer the edamame to a bowl and set aside.
3. Mix all of the remaining ingredients in a bowl.
4. Pour the spicy garlic sauce over the edamame and serve immediately.

Notes

For leftovers: Keep the edamame in an airtight storage container and refrigerate for up to 3 days. You can enjoy the edamame hot or cold. Drizzle the pods with a little soy sauce to revive the taste of the sauce.

Nutrition

• Serving Size: half a bowl
• Calories: 273
• Sugar: 3.4g
• Sodium: 26.6mg
• Fat: 20.4g
• Saturated Fat: 2.1g
• Unsaturated Fat: 6.1g
• Trans Fat: 0g
• Carbohydrates: 11.5g
• Fiber: 6.7g
• Protein: 14.6g
• Cholesterol: 0mg

Keywords: izakaya food, appetizer

Recipe Card powered by

Edamame With Spicy Garlic Sauce
Pickled Plum.

The best rice bowl – loaded with plenty of marinated tuna sashimi, nori and shiso leaves. Tekka don is the ultimate donburi! With a handful of ingredients, and 10 minutes of actual cooking, I’ll teach you how to easily make this iconic Japanese tuna bowl at home.

What is Tekka Don?

Tekka don (鉄火丼) is a Japanese rice bowl topped with tuna sashimi that has been marinated in a savory/sweet mixture of sake, soy sauce and mirin. Typical garnishes include thinly sliced nori and shiso leaves, chopped scallions and sesame seeds.

In some ways it’s similar to the poke bowls served in Hawaii.

However this Japanese tuna bowl is one of many dishes that fall under the umbrella donburi. The translation of donburi is roughly rice bowl dish – and it covers many recipes that feature meat, veggies or fish served over a bed of Japanese rice.

A few popular examples of donburi include unadon (grilled eel over rice), oyakodon (chicken and egg over rice) and gyudon (the beef bowl made globally popular by Yoshinoya).

This tekkadon recipe is a hearty one-bowl-meal with a real nuanced palate of textures and traditional Japanese flavors.

Tekka Don Ingredients

Scroll all the way down for the full recipe.

• Sashimi-grade Tuna: You’ll want to make sure the tuna you use is labeled as sushi grade or sashimi grade. Since you’re eating it raw, this distinction is important. You may see the raw tuna itself referred to as maguro or toro at Japanese grocery stores.
• Soy Sauce, Sake and Mirin: This is a holy trinity when it comes to many Japanese recipes. Soy delivers that trademark umami – while sake has a dry sharpness – and mirin (a sweet rice wine) rounds it all out with an understated sweetness and acidity.
• Dashi Powder: Think of this as a savory sea stock in powdered form. Mineral, smoky, fishy and rich in umami, dashi powder is literally the flavor essence of the sea.
• Sesame Oil: The toasted nuttiness of good sesame oil boosts the overall effects of the other savory liquid ingredients. Careful… a bit little goes a long way!
• Japanese Short Grain Rice: Japanese rice is a short-grain white rice that, when cooked, is sticky enough to be eaten with chopsticks, yet firm and toothsome in texture. You may see short grain rice sold as sushi rice at your local shop – or you can grab some of the good stuff here on Amazon. We’ll talk more about cooking Japanese rice in a sec.
• Nori: These are paper-thin edible seaweed sheets that have been dried and sometimes toasted. You’ll only need one nori seaweed sheet for this recipe.
• Scallions: Freshly chopped green onion provides a great crunch and garden freshness.
• Shiso: Also called perilla, a chiffonade of fresh shiso leaves provide an integral bright freshness to this tuna bowl. Reminiscent of mint, basil and anise – but totally its own thing.
• Sesame Seeds: I’m using white sesame seeds for their subtle texture and underlying nuttiness.

How to Make Tekka Don

1. First, gather all of your cooking tools and ingredients.
2. Then slice the tuna sashimi into strips that are 1/4 to 1/2 inch thick, depending on your preference. Alternately, you can also just dice the tuna into bite-sized small pieces.
3. Next, mix the soy sauce, mirin, sake, sesame oil and dashi powder in a bowl and stir well. Add the tuna slices to the bowl and gently toss to ensure each piece is evenly coated. Let the tuna and sauce sit for 30 minutes.
4. Divide your rice into two bowls and top with shredded nori. Then add the marinated tuna and top with chopped scallions and shiso leaves. Sprinkle a few sesame seeds on top.
5. Finally, pour an equal amount of any leftover marinade over the top of each bowl and serve immediately.

How to Cook Rice

At first glance, this seems like such a simple step. However, when it comes to making this Japanese tuna bowl, I’d argue that the texture and consistency of the rice is as important as the quality of the fish.

Luckily, making Japanese short grain rice is easy – both on the stovetop and in a rice cooker.

No matter which method you use, you’ll want to be sure to rinse the rice well before cooking. This removes excess starch from the grains. That excess starch can result in cooked rice that is gloppy and mushy.

• You can use a rice washing bowl and wash the rice in a light swishing motion under continuously running cold water for at least 1-2 minutes, or until the water exiting the perforated bottom runs clear.
• Alternatively, you can wash your rice in a medium mixing bowl. Just fill with cold water, swish the rice, drain and repeat (at least 3-4 times) until the water you’re filling the bowl with remains clear.

For a step-by-step tutorial on how to make Japanese rice on the stove or in a rice cooker, check out my detailed post (along with rice recommendations) here.

But, if you’re a visual learner like me, just follow the foolproof steps in this video:

Remember, if you’re using a rice cooker, be sure to measure your rice with the measuring cup that came with your machine.

How do You Eat Tekka Don?

This is a fully flavored dish. That means you won’t need a separate ramekin of soy sauce to dip your fish as you might with something like chirashizushi.

That said, you can totally add wasabi if you like.

Since the ingredients are layered on top of each other, tekkadon is meant to be eaten in a way that delivers all of the flavors and textures of the Japanese tuna bowl in each bite – without resorting to mixing it all up.

And since you’re using Japanese rice, the grains will be just sticky enough to allow you to use chopsticks to easily wrangle up bites that include rice, seasoned fish, nori, scallions and shiso.

What to Serve With Tekkadon

Since this sashimi loaded Japanese rice bowl is quite hearty on its own, you may want to keep any side dishes on the lighter side of things.

Here are a few light Japanese side dishes that would compliment your tekka don and elevate the meal to the next level:

• Japanese Watercress Salad
• Gomae (Japanese Spinach Salad with Sesame Sauce)
• Japanese Carrot Ginger Salad Dressing (Restaurant Style)
• Hijiki Salad (Hijiki No Nimono)
• Japanese Cucumber Salad (Sunomono)

Other Delicious and Easy Asian Rice Bowls

While this Japanese tuna bowl is one of the most iconic rice bowl recipes out there, I’m a firm believer that you can never have too many easy donburi recipes in your back pocket.

Here are a few reader favorites:

Korean Style Fish Donburi Bowl

Salmon Teriyaki Donburi (丼)

Easy Bibimbap Bowl – 비빔밥

Tofu and Vegetable Poke Bowl

Happy Cooking!

Did you like this Tekka Don Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Tekka Don – The Ultimate Japanese Tuna Bowl

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

With a handful of ingredients, and 10 minutes of actual cooking, you can easily make this iconic tekka don recipe at home. You’re going to love this authentic Japanese tuna bowl!

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 30 minutes marinating
• Total Time: 40 minutes
• Yield: 2 bowls
• Category: Rice
• Cuisine: Japanese

Ingredients

Units USM

• 200g sushi grade tuna
• 2 1/2 tablespoons soy sauce
• 1 teaspoon sake
• 2 teaspoons mirin
• 1/2 teaspoon dashi powder
• 1 1/2 teaspoon sesame oil
• 2 cups freshly cooked, slightly warm or room temperature, Japanese short grain rice
• 1 sheet nori (about 4g), shredded
• 1 tablespoon chopped scallions
• 4 shiso leaves, shredded
• Sesame seeds, to sprinkle on top

Cook Mode Prevent your screen from going dark

Instructions

1. Slice the tuna into ¼-inch to ½-inch thick strips, or into bite size pieces.
2. Mix the soy sauce, sake, mirin, dashi powder, and sesame oil in a bowl. Add the sliced tuna and gently toss to coat each piece. Let sit for 30 minutes.
3. Divide the rice among 2 bowls and top with shredded nori. Add the tuna, scallions, and shiso leaves, and sprinkle a few sesame seeds on top. 
4. Pour the leftover marinade among the two bowls and serve immediately. 

Nutrition

• Serving Size: 1 bowl
• Calories: 417
• Sugar: 1.1g
• Sodium: 918.9mg
• Fat: 6.8g
• Saturated Fat: 1.4g
• Unsaturated Fat: 2.6g
• Trans Fat: 0g
• Carbohydrates: 55.9g
• Fiber: 0.1g
• Protein: 29.6g
• Cholesterol: 42mg

Keywords: tuna bowl

Recipe Card powered by

Tekka Don – The Ultimate Japanese Tuna Bowl
Pickled Plum.

Shiozake is homemade salted salmon. It is most famously served as Japanese breakfast – or in a bento box for lunch. With only three ingredients – and a few easy steps to follow – you’ll be eating restaurant quality Japanese food at home with minimal effort. Bonus: this Japanese salted salmon also makes the best onigiri filling!

Have you ever had Japanese breakfast?

While many Japanese breakfast foods are fairly similar to their morning counterparts in the West (like the ubiquitous fried egg, or a Japanese omelette called tamagoyaki), many foods differ greatly.

Miso soup, pickled vegetables, seaweed salad and fermented soybeans (natto) are common items served both at home – and in Japanese hotels, many of which specialize in elaborate buffet-style breakfasts.

And one of my all-time breakfast favorites is a Japanese salted salmon called shiozake.

Wait, fish for breakfast? When it’s shiozake, the answer is a resounding yes. Make this Japanese salted salmon a part of your traditional Japanese breakfast!

What is Shiozake?

Shiozake is Japanese salmon that is marinated in a combination of sake and salt – and is then quickly grilled. It is typically served for breakfast in Japan, or in a bento box lunch – or as an ingredient in onigiri or ochazuke.

Since the salmon fillets are coated in salt for a couple of days before grilling, you could almost say that the salmon is partially salt-cured – albeit cured to a lesser extent than something like smoked salmon or beef jerky.

The skin is left on the salmon fillet – and grilling or broiling on high heat renders the skin crispy and delicious.

Salmon in Japanese is sake (not to be confused with the rice wine of the same name). And shio-yaki means salt-grilled. Therefore, shiozake is sort of a mashup that loosely translates to salt-grilled salmon.

You’ll also see this Japanese salted salmon referred to as shiojake in Japan.

Japanese Salted Salmon Ingredients

Scroll all the way down for the full recipe.

• Salmon: You’ll want two 8-ounce boneless fillets. Make sure to leave the skin on the fillet. The skin will crisp up so nicely under the flame of the broiler and adds great texture to the completed dish.
• Sake: This is Japanese rice wine. Aside from tenderizing meat, sake also tends to neutralize some of the overt fishiness when used with seafood. Although the alcohol content is the same as drinking sake, most cooking sake has salt added – which allows it to be sold as a cooking ingredient rather than an alcoholic beverage. You’ll only need about a tsp for this recipe. You can find sake at many Asian grocery stores, or you can grab cooking sake here on Amazon.
• Kosher Salt: Unlike the small grains of regular table salt, kosher salt has large crystals. This renders it the perfect salt grain to use when cooking because it is tough to over-salt your food as you might with an equal amount of table salt. For example, in this recipe you’d use one-and-a-half teaspoons of kosher salt – versus a mere 3/4 teaspoon of regular table salt. Flakey sea salt would also work well in this Japanese salted salmon recipe.

How to Make Salted Salmon

1. Gather all of your cooking tools and ingredients.
2. Place the salmon in a glass container and pour the sake over the fish. Grab each salmon fillet and gently massage the cooking sake into the skin and flesh.
3. Let the fish rest for 5 minutes – then pat each fillet dry with a paper towel. You want to eliminate any excess moisture.
4. Next, sprinkle equal amounts of kosher salt (or sea salt) on all sides of the fillets. Remember to include the skin!
5. Then cover the container with a lid and place in the refrigerator for at least 12 hours – and up to 36 hours.
6. When you’re ready to cook, move one oven rack to the top so that it’s sitting directly under the broiler. Cover a rimmed baking sheet with non-stick foil and lay the salmon fillets on top.
7. Turn on the broiler and place the baking sheet on the top rack.
8. Finally, broil for 3 to 5 minutes on each side – until the skin turns slightly brown and achieves a crispy texture. Cook time will vary with each oven, so keep an eye on it!
9. Serve with cooked Japanese rice, miso soup and tsukemono (Japanese pickles).

What does shiozake taste like?

There are deep savory and assertive umami notes in this shiozake recipe. And the sharpness of the sake neutralizes some of the fishiness, making this a great starting place for someone who might not be the biggest fan of fish in general.

But aside from the delicious flavor, I find that the texture of the fish itself changes due to the hours spent salt brining in the refrigerator.

The finished product is both tender and flakey – with an outer skin that is crispy and practically candied once cooked.

What to serve with shiozake

Shiozake is most commonly served alongside Japanese breakfast favorites like miso soup, steamed short-grain rice and pickled vegetables.

My mother loves to eat salted salmon with grated daikon radish and a tiny bit of soy sauce and lemon juice.

And shiozake makes an excellent addition to bento boxes (the famous packed meals you find in grocery stores and konbinis across Japan).

Japanese Salted Salmon Uses

But aside from the usual suspects – shiozake can be used as a ready-made filling for onigiri (Japanese rice balls) – or as a topping for a warming, comforting bowl of ochazuke.

How do you enjoy salmon at your place? Let me know about your favorites in the comments section below!

TABLEWARE

The hibino white and gold rectangle plate used in the images is from Musubi Kiln.

Musubi Kiln is an online store specializing in high quality handmade Japanese tableware and dinnerware. Each product is made by Japanese craftsmen using traditional techniques that have been passed down from generation to generation.

Receive 10% off your purchase when using the code CAROLINE at checkout.

Other Delicious and Easy Japanese Recipes

Want to cook more Japanese food at home? Try one of these easy recipes.

Here are a few reader favorites:

Japanese Curry Recipe カレ-ライス

Nasu Dengaku – Miso Glazed Eggplant

Edamame with Soy and Sesame Sauce

Blistered Shishito Peppers

Did you like this Japanese salted salmon recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Japanese Salted Salmon (Shiozake)

Print Recipe

★★★★★

5 from 1 review

Make this Japanese salted salmon a part of your traditional Japanese breakfast, or serve in onigiri (rice balls) or as the main protein in bento!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Passive Time: 12 hours
• Cook Time: 8 minutes
• Total Time: 12 hours 13 minutes
• Yield: 2 salmon fillets
• Category: Fish
• Method: Broiling
• Cuisine: Japanese
• Diet: Low Calorie

Ingredients

• Two 8-ounce boneless salmon fillets with the skin on
• 1 teaspoon sake
• 1 1/2 teaspoon kosher salt or 3/4 teaspoon regular table salt

Cook Mode Prevent your screen from going dark

Instructions

1. Place the salmon fillets in a glass container and pour the sake over the fish. Grab each fillet and using your fingers, gently massage the sake into the flesh to coat evenly.
2. Leave for 5 minutes and pat the fillets dry with a paper towel. 
3. Sprinkle equal amounts of salt on the fillets, on both sides including the skin. 
4. Cover with a lid and refrigerate for a minimum of 12 hours, up to 36 hours.
5. Cover a baking sheet with non-stick foil and lay the salmon fillets on top.
6. Move one oven rack so that it sits right under the broiler. 
7. Turn the broiler on and place the baking sheet on the rack. 
8. Broil for 3 to 5 minutes on each side, until the skin turns slightly brown and the skin is crispy.
9. Serve with cooked Japanese rice, miso soup, and tsukemono.

Nutrition

• Serving Size: 1 salmon fillet
• Calories: 167
• Sugar: 0g
• Sodium: 1027.5mg
• Fat: 5.9g
• Saturated Fat: 1g
• Unsaturated Fat: 1.4g
• Trans Fat: 0g
• Carbohydrates: 0.1g
• Fiber: 0g
• Protein: 27.8g
• Cholesterol: 63.8mg

Keywords: breakfast salmon

Recipe Card powered by

Japanese Salted Salmon (Shiozake)
Pickled Plum.

Making donburi bowls is so easy and tasty! This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that is delicious, comforting, and filling. 

When hump day comes, I’m usually ready for a nap.

I try to get all of my work done before 5pm and aim to indent the couch with my butt before 6pm. Wednesdays are days when both Ben and I don’t feel too inspired to cook elaborate meals in the kitchen. We either get delivery or whip up something super quick like a donburi bowl.

Rice bowl are part of our meal rotation because they are so quick to make and packed with flavor. The recipe I have for you today is a Korean style fish donburi bowl that takes roughly 20 minutes to make.

What Makes a Dish, Donburi (Japanese Rice Bowl)

The literal translation for donburi (丼) is ‘bowl’. The abbreviated version which is ‘don’, can also be uses as a suffix for different types of rice bowls. One example is the word gyudon which translates to ‘beef bowl’.

The basic formula for donburi is as simple as can be – it’s a rice bowl that’s topped with meat, seafood, tofu, or vegetables. Some donburi bowls are served with cooked ingredients that have been simmered in a sauce, while other donburi bowls are served with fresh or raw ingredients, such as sashimi.

The large bowls used to serve donburi (donburi mono) are also called donburi (donburi bachi).

Ingredients for Korean Style Donburi Bowl

• Sesame oil: Use regular sesame oil to fry the garlic, ginger and gochugaru. If you only have toasted sesame oil, use a neutral oil instead such as vegetable or grapeseed. Toasted sesame oil doesn’t have a high smoke point like regular sesame oil does, so using it to fry ingredients will give it a rancid taste. You can a drizzle of it at the end of the cooking process instead.
• Garlic: Garlic is always a must for Asian dishes that require an extra sprinkle of pungency! I’m using one clove, finely chopped.
• Ginger: Ginger adds a different kind of heat that the gochugaru brings to this dish. I’m using about a thumb size, but feel free to use more if you like it really spicy.
• Gochugaru: Korean chili pepper flakes are what gives this dish a Korean flair. The smokiness and heat from the flakes makes every bite as exciting as the last.
• Soy sauce: A little soy sauce to season the fish with savory and umami flavors.
• Mirin: Mirin is a common ingredient used in Asian cooking to infuse sweetness that’s a little more complex than just plain sugar.
• Fish: You can use any type of firm fish for this recipe. I’m using salmon but arctic char and tuna are also delicious.
• Cooked Japanese rice: Leftover Japanese rice is excellent for this dish as it doesn’t require any prepping. You will need two cups for this recipe.
• Scallions: And of course scallions. There’s nothing as good as chopped scallions to finish an Asian dish. And this one is no exception!

How to Make Korean Style Donburi Bowl

• Gather all of your kitchen tools and ingredients.
• Put the sesame oil, garlic, ginger, and gochugaru, in a medium size skillet, and turn the heating to medium.
• Let the ingredients fry for a few seconds, while stirring, and add the soy sauce and mirin.
• Stir, add the fish and cook for 4 to 6 minutes, or until the fish is cooked through.
• Meanwhile, warm up your rice and divide it among two bowls.
• Turn the heat off, place the fish on a cutting board and cut into bite size pieces.
• Add the fish to the rice bowls and top with scallions.

How to Store and Reheat a Donburi Bowl

For leftovers, I suggest separating the fish from the rice when refrigerating it. The reason is that rice takes a lot longer to reheat than fish, and fish tends overcook quickly. Store both rice and fish in airtight storage containers.

By separating the topping from the rice you can easily microwave the rice first. Cover it with a towel or a lid and microwave for about 90 seconds. Then add the fish and microwave for 30 to 40 seconds. This way your fish will still be tender.

Leftovers will last for up to 2 days in the fridge.

What to Serve with Donburi Bowl

Donburi bowls are pretty filling on their own, but they are so much fun to eat when paired with small side dishes like pickles, salads, and soups. It makes the whole experience feel more homey and obviously, more delicious.

Here are some of my favorite sides that I like to pair with a rice bowl:

• Miso soup
• Japanese egg drop soup
• Korean spicy daikon radish salad
• Dongchimi (Korean radish water kimchi)
• Sookju namul (Korean beans sprout salad)
• Japanese style pickled daikon

Did you like this Korean Fish Donburi Bowl Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Korean Fish Donburi Bowl

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that delicious and filling. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Seafood
• Method: Pan frying
• Cuisine: Korean

Ingredients

• 2 tablespoons sesame oil
• 1 garlic clove, minced
• 1 thumb size piece of ginger, peeled and finely chopped
• 1 tablespoon gochugaru (Korean chili flakes)
• 1 1/2 tablespoon soy sauce
• 1 tablespoon mirin
• 10 ounces (about 225g) firm fish such as salmon, tuna, or arctic char
• 2 cups cooked Japanese rice
• 2 scallions, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

1. In a small or medium size pan over medium heat, add the oil, garlic, ginger, and gochugaru. 
2. Stir for a few seconds and add the soy sauce and mirin. 
3. Stir and add the fish. Cook for 4 to 6 minutes, until the fish is cooked through.
4. Meanwhile, reheat the rice in the microwave if it’s cold, and divide it among two bowls.
5. Turn the heat off and transfer the fish to a plate or cutting board. Chop into bite size pieces. 
6. Add the fish to the rice bowls and top with scallions. Serve immediately.

Notes

Leftovers:

Store the fish and rice separately in airtight storage containers. Reheat the rice for 90 seconds and then add the fish to it. Microwave for 30 to 40 seconds and serve immediately.

This Korean style fish donburi will last in the fridge for up to 2 days.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 516
• Sugar: 4.3g
• Sodium: 388.8mg
• Fat: 15.2g
• Saturated Fat: 2.3g
• Unsaturated Fat: 6.2g
• Trans Fat: 0g
• Carbohydrates: 52.7g
• Fiber: 2.8g
• Protein: 40.2g
• Cholesterol: 55.4mg

Keywords: rice bowl, easy meal, bento

Recipe Card powered by

Korean Style Fish Donburi Bowl
Pickled Plum.

Donburi is one of those easy and comforting Japanese meals everyone seems to love. The more common types of donburi are made using chicken or beef, but did you know that it can also be made with fish? This is an easy salmon donburi dressed in a homemade teriyaki sauce that’s garlicky, sweet, and savory. Ready in 30 minutes from start to finish.

What is Donburi?

Donburi (どんぶり), or don, which simply means bowl, is a Japanese dish consisting of rice topped with a variety of meats, seafood, or vegetables. Some donburi ingredients are simmered in a sauce before being served over rice, while others are presented raw, just like sashimi.

The dish is typically served in a donburi bowl, which is larger than a traditional rice bowl, but smaller than the ramen bowls we are used to seeing here in the US. A donburi bowl can also come with a lid so the dish can finish steaming in the bowl right before being served.

Some of the more popular donburi dishes are:

• Gyūdon (牛丼): The literal translation for gyūdon is ‘beef bowl’. The dish consists of thinly sliced beef and onions that have been cooked in a simple sauce made with soy sauce, mirin, and dashi, and served over rice. It’s often topped with shichimi togarashi (dry chili pepper seasoning), and beni shōga, which are thinly sliced ginger strips pickled in umezu, a plum vinegar brine used to make umeboshi (pickled plum).
• Oyakodon (親子丼): The term oyakodon literally means ‘parent and child’, to represent the chicken and the egg. Pieces of chicken, thinly sliced onions, and a whisked egg, are simmered in a simple sauce made with soy sauce, mirin, and dashi. It’s topped with chopped scallions and mitsuba (Japanese parsley).
• Katsudon (カツ丼): Katsudon consists of a breaded pork cutlet that’s simmered with an egg in a simple sauce made with soy sauce, mirin, and dashi, and served over rice with mitsuba. The word tonkatsu means ‘cutlet rice bowl’, with katsu being a shortened version of the word katsuretsu, which is Japanese for cutlet.
• Chūkadon (中華丼): Meaning ‘Chinese-style bowl’ in Japanese, chūkadon is a rice bowl topped with a mix of vegetables, meat, and seafood, that have been stir fried in a thick white sauce.
• Tendon (天丼): Short for tempura donburi, tendon is a rice bowl topped with shrimp and vegetable tempura, drizzled with tempura sauce.
• Kaisendon (海鮮丼): Meaning ‘fresh seafood’ in Japanese, kaisendon is a specialty dish hailing from Hokkaido, a city in northern Japan, where you can find the best and freshest seafood. The rice bowl is topped with a variety of fresh seafood such as sea urchin, shrimp, scallops, tuna, salmon, salmon roe, octopus, and crab meat.
• Tekkadon (鉄火丼): This is a very simple donburi dish topped with thinly sliced raw tuna sashimi, scallions, shiso leaf, and sometimes nori. It’s drizzled with a mixture of soy sauce, mirin, and sake.

Ingredients for Salmon Teriyaki Donburi

Salmon fillet: You will need between 8 t0 10 ounces of skinless, boneless salmon fillets. Look for the blue MSC label to ensure that the fish you are buying can be traced back to an MSC certified fishery (sustainable fishing).
Salt: Just a pinch to season and tenderize the fish.
Flour: Use all-purpose flour to give the fish a light and crispy texture.
Oil: You can use any type of neutral oil, such as grapeseed oil, vegetable oil, or safflower oil.
Teriyaki sauce: You can use store bought teriyaki sauce but I personally prefer the homemade version. My recipe for teriyaki sauce is less sweet, more garlicky and savory.
Cooked Japanese rice: Preferably the short grain type. If this is the first time you are making Japanese rice, watch my tutorial here.
Baby spinach: Baby spinach has a grassy flavor that pairs really well with the sweetness of garlic.
Scallions: Chopped scallions add a nice crunch and a refreshing taste to the donburi bowl.
Sesame seeds: I like sprinkling a few sesame seeds to finish the dish to make it look even more aesthetically pleasing.
Ichimi togarashi (optional): If you like a little heat with your meal, adding a dash of ichimi togarashi will hit the spot.

Variations

Not a big fan of salmon?

Not a big deal. Use another type of firm fish such as arctic char or snapper, or skip the fish and use chicken instead. Or you can make this recipe vegan by using tofu or tempeh.

How To Make Salmon Teriyaki Donburi

1. Gather all of your kitchen tools and ingredients.
2. Place the salmon pieces on a plate and season with a little salt. Leave for 10 minutes.
3. Dust each piece of salmon with some flour on all sides.
4. Heat the oil in a skillet over medium heat and when the oil hot, add the salmon.
5. Cook for 2 minutes, flip the salmon over, and cook for 1 minute.
6. Add the sauce and cook for 1-2 minutes, until the sauce thickens and coats the fish. Turn the heat off.
7. Fill two bowls with 1 cup of rice each and top with spinach.
8. Add the teriyaki salmon and sprinkle the sesame on top. Serve with ichimi togarashi..

How to Store Donburi

If you end up with leftovers, the best way to store donburi is to keep the rice and the fish in separate airtight storage containers.

The reason is because fish overcooks quickly so it’s best to microwave the rice on its own first.
When you feel that the rice is hot enough to eat, add the fish on top and microwave for an additional 40-50 seconds.

This way the texture of the fish should still be moist and tender.

What to Serve with Salmon Teriyaki Donburi

Donburi is typically served as a main dish and because it’s quite filling, goes best with small sides that are on the lighter side. Think salads, soups, and other sides that are heavy on vegetables.

Some of my favorites are:

• Japanese egg drop soup (kakitamajiru)
• Seaweed salad (kaisou salada)
• Japanese cucumber salad (sunomono)
• Japanese watercress salad
• Agedashi tofu
• Green salad with carrot ginger dressing

Did you like this Salmon Teriyaki Donburi Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Salmon Teriyaki Donburi

Print Recipe

★★★★★

5 from 1 review

This is an easy salmon donburi dressed in a homemade teriyaki sauce that’s garlicky, sweet, and savory. Ready in 30 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 25 minutes
• Cook Time: 5 minutes
• Total Time: 30 minutes
• Yield: 2
• Category: Rice
• Method: Pan frying
• Cuisine: Japanese

Ingredients

• 8 to 10 ounces skinless, boneless, salmon fillet, chopped bite size
• 1/8 teaspoon salt
• 1 1/2 tablespoon all-purpose flour
• 2 tablespoons vegetable oil
• 1/4 cup homemade teriyaki sauce or store bought
• 2 cups cooked short grain Japanese rice or cooked short grain brown rice
• 1/2 cup chopped baby spinach
• 2 tablespoons scallions, finely chopped
• 1 tablespoon sesame seeds
• Ichimi togarashi (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Place the salmon pieces on a plate and sprinkle salt over them. Leave for 10 minutes.
2. Dust the salmon pieces with flour on all sides. Use a little more if needed.
3. In a skillet or pan over medium high heat, add the oil and when the oil is hot, add the salmon. 
4. Cook for 2 minutes, flip the salmon pieces and cook for 1 more minute.
5. Add the teriyaki sauce and cook for 1-2 minutes, until the sauce bubbles and thickens, and coats the fish. Turn the heat off.
6. Fill two bowls with rice and top with spinach first, and then the fish. 
7. Sprinkle scallions and sesame seeds.
8. Add ichimi togarashi for a little heat and serve immediately.

Notes

Storing leftovers

Keep the rice and the fish in separate airtight storage containers. Reheat the rice first until it’s hot enough to eat, then add the fish on top and microwave for an additional 40-50 seconds.

This ensures that the texture of the fish remains moist and tender.

Nutrition

• Serving Size: 1 donburi bowl
• Calories: 585
• Sugar: 5.4g
• Sodium: 910.2mg
• Fat: 23g
• Saturated Fat: 12.6g
• Unsaturated Fat: 2.8g
• Trans Fat: 0g
• Carbohydrates: 56.5g
• Fiber: 2.2g
• Protein: 39.6g
• Cholesterol: 72.4mg

Keywords: rice bowl

Recipe Card powered by

Salmon Teriyaki Donburi (丼)
Pickled Plum.