Grilled Sea Bass Donburi (from Recipe

Grilled Sea Bass Donburi (from

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cooked rice

for grilled bass
1 batch of Japanese marinade
2 pieces of fish with high oil content (sea bass, yellow tail, salmon)

for dashi tamago
2 eggs
3 tsp concentrated dashi
1/8 tsp kosher salt
1 tsp Mirin
1 heaping tsp sugar

How to make Grilled Sea Bass Donburi (from

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Prepare some rice.

Grill the fish either over a barbeque or in a broiler until cooked and the marinade has caramelized to form a deep mahogany finish on the surface of the fish.

For the dashi tamago, whisk the ingredients together, heat a non-stick pan over medium heat until hot. Swirl a bit of oil around then add the egg. Turn down the heat to medium low and use a heat-proof silicon spatula to scrape up the cooked egg from the bottom. Let another layer cook then scrape it up too. Repeat until you have big fluffy curds of egg that are still a little wet (it will be fully cooked by the time you plate it).

Put some cooked rice down in a bowl, layer some egg on top and set the fish on top of the egg. Garnish with a sprinkle of powdered sansho and some green shiso.

  • telliecoin
    telliecoin says

    plz send some over to melbourne. STAT!

  • wilsfresh
    wilsfresh says

    How long should the fish soak in the marinade?

  • norecipes
    norecipes says

    An hour should be fine. Longer if you want the flavor penetrated more deeply.

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