This cooked rice with salmon and salmon roe dish is called "Harako-Meshi", origin in northern part of japan. Harako means belly and the roes: salmon flesh and the roe serve in a pot.
Salmon used to be eaten only in Autumn, which is caught in Autumn in Northern Japan. However, we can obtain salmon in year round, from Atlantic ocean, Russia, New Zealand and Chili in these days. This recipe calls domestic fall salmon and fresh salmon row. It is common to buy seasoned and marinated salmon roe in in-season or out of season in market, but there is non-seasoned fresh salmon roe only in this season.
It is easier to prepare than I expected. Rinse a block of salmon roe in a bowl of warm water. Take away any translucent net our of the roe and separate each eggs. Put them up to a colander. In a small pan, Prepare soy sauce, mirin and sake into the pan and warm it up to burn off the alcohol. Turn off the heat and set aside until room temperature. Transfer to a container big enough to add the salmon roes.
After the seasonings cooled enough, add rinsed salmon roe into the container and store it in a fridge. It loos beautiful like "fresh jewelry".
Cook marinated salmon fillet with seasoned rice and sprinkle over the rice. Garnish with julienned shiso leaves.
It is now in season, October to November special menu.