Ikura Don

Wash 300g Japanese short-grain rice thoroughly under cold running water until the water runs clear. Cook the Japanese short-grain rice in a rice cooker or pot with 330g water according to package directions.

While the Japanese short-grain rice cooks, prepare the marinade for the salmon roe. In a small saucepan, combine 45g soy sauce (koikuchi), 30g sake, 30g mirin, and 2g kombu. Bring the mixture to a gentle simmer over medium heat, then immediately remove from heat. Let the marinade cool completely to room temperature. Remove and discard the kombu.

Gently rinse 200g salmon roe under cold running water in a fine-mesh sieve to remove any impurities or excess liquid, then drain very well.