Scrambled egg donburi

Scrambled Egg Donburi.jpg

 (Henry Hargreaves)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


This is one of the dishes that Chef Nobu created to cater to international guests at the Nobu Hotel. He noticed every hotel he stayed in served eggs so he took scrambled eggs and added a Japanese touch with steamed rice, seaweed and grilled salmon (grilled fish is traditional to Japanese breakfast). The eggs go well with the umami taste.


  • 8 ounces skinless salmon fillet, cut into 3/4-inch slices
  • Course salt
  • 2 tablespoons Japanese soy sauce
  • 4 large eggs
  • 4 tablespoons finely diced onion (about 1/2 onion)
  • 1/4 cup tomato juice
  • 1 1/2 tablespoons cooking sake
  • 2 teaspoons extra virgin olive oil
  • 1 cup short-grain rice, cooked
  • 1 sheet toasted Nori
  • 2 teaspoons toasted sesame seeds, for garnish


Step 1

  • Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce and flake into bite-size pieces.

Step 2

  • Meanwhile, whisk together eggs, onion, tomato juice and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.

Step 3

  • Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.