Salmon & Kimchi ‘Donburi’ Rice Bowl l Erwan Heussaff

This twist on the donburi rice bowl mixes Korean and traditional Japanese flavors. Because Erwan is a man of taste, he throws some cheddar cheese on top for good measure.

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3 pieces of chopped garlic
2 tbsp of chopped kimchi
1 chopped red chili
1 cup of rice
1/2 c green peas
1 tsp sesame oil


1/4 cup grated Cucumber
1/4 cup grated red onion
3 tsp brown sugar
1 tsp salt
2 tsp cane vinegar


1 tbsp brown sugar
2 tsp soy sauce
1 tbsp mirin
1 tsp grated ginger

150 grams of salmon filet
1 slice of cheddar cheese


Fry all the rice ingredients in order with a little oil.

Make the Pickles and mix the sauce ingredients.

Sear the salmon on both sides with some oil.

Plate everything. Place the cheese on the salmon and broil quickly in the oven.


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