Here's a recipe to make oyakodon (parent-and-child rice bowl) with homemade ikura salmon roe and salmon. The pretty color and characteristic texture of the ikura is irresistible.
This is a recreation of a dish that I ate when I moved to Hokkaido for work. The ikura marinated in soy sauce will come in handy if you make lots and store in the freezer in a sterilized jar.
Step 2 Use fresh salmon (autumn salmon) if possible. Sprinkle with salt, let rest for 20 minutes, then sauté or grill. This rice bowl is also great with dashi soy sauce. Recipe ID: 1820595.
Enjoy Japanese food around the world.