Mushrooms of your choice (I used shimeji mushrooms)
Roughly 10 cm worth
5 to 6
Mirin (to spread on salmon before heating)
Brush mirin on the salmon. Grill well on both sides. Also refer to Recipe ID: 438072.
Shred shimeji mushrooms. Thinly slice the Japanese leek diagonally. Cut the mitsuba into 2cm. Beat the eggs. Rinse rice in a colander, then drain.
Add water into an earthen pot. Add the mentsuyu, Japanese leek, and shimeji mushrooms. Bring to a boil, and simmer for 1 to 2 minutes. Add the drained rice.
Here's the finished salmon. They're actually tasty as it is. Remove any skin and bones. Flake and add to the pot from Step 3. Mix well.
Stir in the eggs. Turn the heat off immediately. Scatter mitsuba to finish. Serve directly from the pot while it's still hot.
Story Behind this Recipe
This is our family's breakfast regular on Sundays. Also good when you're sick and weary. Enjoy as an midnight snack as well.
Boiling the mushrooms from water makes it even more tasty. Turn the heat off immediately after adding eggs. I recommend you add lots of mitsuba. Adjust the amount of mentsuyu depending on the saltiness of the salmon.