Ttukdak Hyung's Uni Ikura Don
A premium rice bowl topped with salmon roe lightly cured in a savory homemade soy sauce and sea urchin brimming with nuttiness from perilla oil.
Ingredients needed 1 servings
Recipe
Cooking tips
- Lightly rinsing the salmon roe with the sauce first is the key to removing any fishy ocean smell cleanly.
- Pouring hot soy sauce mixture over the salmon roe will cook and cloud the roe, so it must be completely cooled before use.
- Sea urchin is delicate and easily crushed, so when mixing with salt and perilla oil, use chopsticks rather than a spoon and mix gently.
Recommended for
- Those who want to enjoy a premium seafood rice bowl at home that rivals a Japanese restaurant.
- Those looking for a visually stunning dish to impress guests on anniversaries or home parties.
- Those who love the combination of popping salmon roe and the slightly bitter, rich sea urchin.
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