In Your Local News: Salmon Donburi, Hacked!

May 17, 2020

It’s no secret that this dish is one of Metro Manila’s most raved about dishes, of Instagrammable proportions—Your Local’s Salmon Donburi has built a cult following for itself since it first opened its doors. Tons of people take a trip to the hipster Asian joint in Legazpi Village for a serving of their favorite, “Can’t get enough of it,” bowl of black rice and torched, mentaiko-laden, tobiko-sprinkled salmon. It’s as close to the real thing as you can get at home.

Your Local1

Your Local Salmon Donburi Food Hack

Total Time: 1 hour
Yield: 2 servings

Ingredients: Shitake Rice

  • 2 cups wild rice, prepared
  • 1 tbsp vegetable oil
  • 100g shiitake mushrooms, finely diced
  • 1/2 cup corn kernels
  • 3 tbsp sukiyaki sauce
  • salt and pepper, to taste

Procedure: Shitake Rice

  1. In a pan over medium-high heat, sauté the mushrooms and corn with the oil
  2. When the mushrooms have browned, add the wild rice and sukiyaki sauce
  3. Toss all the ingredients together until the rice is heated through

Ingredients: Mentaiko Aioli

  • 4 tbsp mentaiko
  • 3 tbsp japanese mayonnaise

Procedure: Mentaiko Aioli

  • Combine both ingredients in a bowl and set aside

Ingredients: Torched Salmon

  • 400g salmon, sliced into 1/4 inch thick pieces
  • vegetable oil
  • salt and pepper, to taste

Procedure: Torched Salmon

  1. Lay the slices of salmon on a heatproof surface (like a sheet pan)
  2. Brush each piece with oil, then season with salt and pepper
  3. Using a blowtorch, torch the salmon until lightly colored and barely cooked

Ingredients: Assembly

  • 1 recipe shiitake rice (2 cups)
  • 1 recipe torched salmon (400 grams)
  • 1 recipe mentaiko aioli (about 3 tbsp)
  • 2 tbsp mentaiko
  • 4 tbsp tobiko
  • 1 scallion, both white and green parts thinly sliced
  • 1/2 tbsp seaweed powder

Procedure: Assembly

  1. Divide the rice amongst two bowls
  2. Add half of the salmon to each bowl, allowing the pieces to overlap, torched side up
  3. Place the mentaiko aioli on the salmon in spoonfuls
  4. Top the aioli with mentaiko
  5. Arrange the tobiko in a mound over the salmon, scattering some over the rice
  6. Top the dish with scallions and seaweed powder
Mikka Wee Mikka Wee

Mikka Wee is former editor of and was part of the team until she got whisked away to Singapore in 2016 where she worked in advertising and eventually found herself back in the food industry. She currently does marketing work for two popular Singaporean dessert brands and is a weekly columnist for The Philippine Daily Inquirer’s lifestyle brand, She has always been crazy about travel, food, and her dog Rocket.

1 comments in this post SHOW

One response to “In Your Local News: Salmon Donburi, Hacked!”

  1. MontyWest says:

    Just had this recently and I really think that the sweet sauce used on the rice was kabayaki, like that used on grilled unagi. This can easily be found in Japanese groceries. So the pink stuff was mentaiko? My tongue was overwhelmed by the sweetness of the rice that I thought that pink stuff was some sort of crushed candy.

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