STEP 1/6
Put 1 kelp 10x10cm and 2 cups of water in a pot, boil it, take it out when the kelp comes to mind, put a handful of katsuobushi, and when it sinks, strain the stock through a sieve and mix it evenly with soy sauce, sugar, and cooking wine.
STEP 2/6
Sieve the Alaska salmon to remove the grease, marinate it with orange juice and pepper for 5 to 10 minutes, and then strain it through a sieve to remove moisture.
STEP 5/6
Boil the donburi daega and onion in a pan, remove the bubbles that come to mind in the middle, reduce the heat to low, add enoki mushrooms and egg water and cook them half-cooked.
STEP 6/6
Place 5 on a warm instant rice and sprinkle salmon, young leaf vegetables, chopped red pepper, and Sancho powder to complete.