Watch Now: Your Local’s Salmon Donburi, Hacked!

November 2, 2016

Article and recipe originally published on August 23, 2015. We’re republishing this post because we added a video.

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

Yield: 2 servings
1 hour

Ingredients: Shiitake 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

Ingredients: Mentaiko Aioli

  • 4 tbsp mentaiko
  • 3 tbsp japanese mayonnaise

Ingredients: Torched Salmon

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

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: Shiitake 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.

Procedure: Mentaiko Aioli

Combine both ingredients in a bowl and set aside.

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.

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.
2 comments in this post SHOW

2 responses to “Watch Now: Your Local’s Salmon Donburi, Hacked!”

  1. Naths says:

    Hi PepperPh! Where to buy the fresh Mentaiko?

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