Egg & salmon donburi from Simple: Effortless Food, Big Flavours (page 10) by Diana Henry

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Notes about this recipe

  • Beth891 on February 26, 2024

    I changed the cooking of the salmon to my favourite method (oven 140c for 15 mins) and served with edamame too and a few. gyoza on the side. Really tasty and we all enjoyed it. Did an extra egg and it served 2 adults and a 3 year old easily. It was a great way to stretch 2 salmon fillets to 3 - one to make again:)

  • anya_sf on January 04, 2021

    I increased the quantities of (white sushi) rice, salmon, and avocado for 2 heartier dinner servings, and also added sliced cucumber and edamame. Like sosayi, I cooked shallot with the egg. I also cooked the salmon nearly all the way through. We loved this dish.

  • sharifah on September 03, 2020

    As others have said, it’s a ‘soft’ dish. But it relies on each element being absolutely perfect. We liked this dish; it’s strangely comforting and pleasant.

  • TrishaCP on February 17, 2019

    We thought this was really delicious. No problems with the texture being too soft, but we used brown rice so maybe that helped? It is a bit of a juggling act to get all of the components executed properly, since everything comes together at the last second, so I wouldn’t make this on a night when you are distracted. (Even though this is quick.)

  • lou_weez on February 12, 2019

    This is weirdly delicious. It is all very 'soft' and I would have liked a bit more crunch but the flavors were gentle and everything worked together beautifully. I would make this again.

  • sosayi on August 17, 2018

    Coming back around to say that this dish has made it into regular rotation in my house. It's even one of my preschooler's favorites (although he insists on having the ingredients separate). Try serving it with brown rice! I have found that the nuttier bite adds great texture.

  • Lesliehauser on May 02, 2017

    This was great comfort food in a bowl. My family makes homemade California rolls for dinner every 2-3 weeks, but after having this last night they asked for this to take over that recipe in the dinner rotation. It was filling on its own, but in future, I may also serve with dumplings or edamame.

  • sosayi on April 07, 2017

    Based on "mushy" comments, and the fact that I had leftover rice, I crisped my rice in a carbon steel pan to reheat it. I loved the added textural dimension. I agree with the sake being a real winner in the eggs, but I ended up subbing shallots for the onions, which I think was a less aggressive choice that fit in better with the other ingredients.

  • SheilaS on March 27, 2017

    This is a very subtle dish and it depends on all ingredients being perfect. Looks like a simple bowl but it requires some attention to get barely cooked (but still warm) salmon on the plate with those perfectly cooked soft eggs and the freshly cooked rice and perfectly ripe avocado.

  • mrshalf on December 29, 2016

    I agree. Mushy. This was a very filling dish though. Loved the eggs and learned to poach the salmon - easy!

  • FJT on November 15, 2016

    Nice enough but the texture was all a bit too mushy for me. However the sherry (or sake) in the scrambled eggs was a real winner.

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