Nobu’s Eggs Donburi


My husband Ed and I travel to Las Vegas about twice a year, and last year we stayed at the new Nobu Hotel, located inside Caesar’s Palace. One of the many perks of staying there is they have Bento Boxes for breakfast and they have this amazing Japanese breakfast dish, originally created by Chef Nobu, called Eggs Donburi.

Last night, Ed asked if I’d make it for dinner, so I did. I found the recipe online and, in true Chef Impersonator form, I’ve “impersonated” it to a tee. Ed’s having the leftovers for breakfast tomorrow. Serving this dish for breakfast would definitely impress your next house guests. And it was quite easy to make.

Nobu’s Eggs Donburi

8 ounces skinless salmon filet, cut into small chunks

Sea salt

2 Tbsp. less-sodium soy sauce

4 large eggs

4 Tbsp. finely diced onion

1/4 C tomato juice (I had V8 on hand, so I substituted it)

1 1/2 Tbsp. cooking sake

2 tsp. extra virgin olive oil

1 C sushi rice, cooked

1 sheet nori

2 tsp. toasted sesame seeds for garnish

Par-cook salmon in a small pot with 1 inch of salted water in the bottom. Simmer until fish is cooked to about 70%, about 3-4 minutes. Transfer fish to a bowl and add soy sauce.

Whisk together eggs, onion, tomato juice and sake  and cook until eggs are cooked, but a bit soft.

In each bowl: Ricke on bottom. Fish on top. Crumble nori over fish, and top with scrambled eggs. Top with sesame seeds.

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