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I will tell you all about it: Uni Ikura Donburi

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How does this look like to you?  Gross? Weird?  To me, this looks just gorgeous.

If you let Japanese mom or grandma cook, you’d be surprised how much they do NOT waste ingredients.  For example, let’s talk about chicken.  They cook thigh, breast, wings, inner-fillet, liver, heart, tale, gizzard, feet, (we eat some parts raw…I know.  But they are delicious!), and bones and neck for soup stock.  Fish, same thing.  They will use everything even fish roes.

So, in this photo, red pearl-ish looking thing is Ikura, salmon roes.  Yellow slimy looking thing is Uni, sea urchin.  You put these 2 things on a bed of rice, Donburi, then add little amount of Shoyu (good quality soy sauce, I recommend Ohsawa Brand.  You can buy it natural food stores or online http://shop.goldminenaturalfoods.com/Nama-Shoyu/products/58/), you would feel like you are in heaven.

I don’t believe many sushi restaurants have this dish on the menu in the U.S. but if you order by saying “hey, I’d like to order Uni Ikura Donburi” in Japanese, you would impress the hell out of sushi chef.  I guarantee it.

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