はらこ飯

English Version

Features of Harako-meshi (Miyagi)

A signature autumn rice: salmon broth–cooked rice topped with soy-cured salmon roe

Harako-meshi is a Miyagi specialty in which rice is cooked fragrantly in salmon broth, then mixed with flaked salmon and crowned with soy-marinated salmon roe (“harako”/ikura). Tender rice, savory salmon, and the briny richness of roe capture the bounty of autumn in one bowl.

Family craft shows in the broth blend, rice doneness, and marinade balance

The ratio of salmon simmering liquid to kombu dashi, how far you boil off the alcohol in mirin/sake, and the marinating time for the roe all shape the flavor. Flake salmon in generous pieces, and add the roe right before serving.

Harako-meshi (Miyagi) – Recipe

Ingredients (Serves 5)

• Japanese short-grain rice … 3 cups
• Fresh salmon (bone/skin on fillets) … 400–500 g
• Fresh skein salmon roe (ikura) … 200 g (store-bought soy-cured ok)
• Kombu … 1 sheet (≈10 × 10 cm)
• Ginger … 10 g (thin slices)
• Water … as needed (combine salmon broth + dashi to reach normal rice line)
• Soy sauce (for rice) … 3 Tbsp
• Mirin (for rice) … 2 Tbsp
• Sake (for rice) … 2 Tbsp
• Salt … 1/2 tsp

Salmon Simmering Liquid

• Water … 200 ml
• Soy sauce … 1 Tbsp
• Sake … 1 Tbsp
• Ginger … a few slices

Soy Marinade for Roe

• Soy sauce … 2 Tbsp
• Mirin … 1 Tbsp
• Sake … 1 Tbsp

Directions

1. Rinse rice and soak 30 minutes; drain well.
2. Loosen roe: in 3% salt water, gently separate skein, remove membranes, and drain.
3. Make marinade: briefly boil off alcohol from mirin and sake; blend in soy sauce and cool. Marinate roe 30–60 minutes (longer gets too salty).
4. Simmer salmon: bring the salmon liquid to a boil; add salmon and simmer gently 3–4 minutes. Remove salmon; strain and cool the broth.
5. Cook rice: in the pot/rice cooker, add rice, the strained salmon broth, and kombu. Top up with water (or kombu dashi) to the normal fill line; add soy sauce, mirin, sake, and salt. Lay salmon pieces on top and cook.
6. Steam & mix: discard kombu. Remove salmon, take off bones/skin, and flake into large chunks. Fold into the cooked rice lightly.
7. Serve: bowl the rice, mound roe generously on top (optional: garnish with mitsuba or shredded nori).

Chef’s Tips

• Keep liquid to the normal rice line using broth + dashi; too much concentrated broth overwhelms the balance.
• Do not over-marinate roe; add it at the last moment to preserve snap and aroma.
• Do not overcook salmon; a brief simmer, then flake in large pieces for presence.
• Variation: grill the salmon lightly and cook rice with dashi or light shirodashi, then top—simple and delicious.

Nutrition (per serving, approx.)

• Energy … 430–650 kcal
• Protein … 18–28 g (from salmon & roe)
• Fat … 8–18 g
• Carbohydrates … 60–95 g (from rice)
• Omega-3 fatty acids & vitamin D … from salmon & roe

History

A coastal celebration born from autumn salmon and “harako”

Making full use of the autumn catch—both salmon flesh and eggs—gave rise to this beloved home dish. Fragrant rice cooked in fish broth, topped with both flaked salmon and roe, became a seasonal hallmark.

A two-step harmony of seasoned rice and soy-cured roe

Perfuming the rice with salmon broth, folding in the flaked fish, and finishing with roe at serving time remains the classic sequence, with each household’s marinade and dashi balance expressing its own style.