The Best Sushi RiceĪmazing how much the rice changes from one stage to the next.enjoy! Use your fingers to loosen and separate the strips. With a sharp knife, cut the crêpes into thin strips. Stack the egg crêpes on top of each other. Repeat the process with the remaining egg mixture. Use a chopstick to loosen the edge of the crêpe and flip it over to cook the other side. Pour in half the egg mixture and move the pan so the egg evenly covers the bottom of the pan. Place a non-stick omelet pan or a very lightly oiled regular omelet pan over medium-low heat (so as not to brown the crêpe). In a small bowl, use chopsticks (or a fork) to beat together the egg and salt till well mixed. Once again I’ve left the sugar out of the recipe. Note: these mushrooms are highly flavored-better for eating with the sushi as they are a bit salty on their own. Set the mushrooms aside while you prepare the rest of the vegetables. Add the sliced mushrooms and cook for about 7-10 minutes or until the liquid has evaporated. Thinly slice the caps.Ĭombine 2/3 cup of the soaking liquid with the mirin and soy (or tamari) and place in a small sauté pan over medium-high heat. Remove them from their soaking liquid and cut off the stems as close to the caps as possible. Soak the shiitakes for 30 minutes or until soft. Put the shiitakes in a small bowl along with the hot water. Drain and dry.Īlthough the rehydrated and thinly sliced mushrooms are traditionally cooked with sugar, I have chosen to leave the sugar out of the recipe.Ģ/3 cup soaking liquid from the mushroomsĤ teaspoons soy sauce ( or tamari for gluten-free)īring 1¼ cups of water to a boil. Blanch the flowers in boiling water for about 1 minute and cool them quickly in ice water. After you remove the strips, thinly slice the carrot. Use your sharpest knife to remove 4 to 5 v-shaped strips along the length of each half. And, it isn’t necessary to peel the carrots if they are organic.ĭivide the carrot in half. Years ago at a Japanese cooking class in Berkeley’s local Korean restaurant □ I learned to make carrot flowers-very easy to do with a sharp knife. Artfully arrange the prepared garnishes and a few slices of pickled ginger.Top the rice with the egg crêpe and toasted and thinly cut nori.Divide the rice between individual bowls.Fold the seasoned vinegar into the rice.Slice the cucumber, avocado and scallions and any other vegetables you will be using.Slice the shiitakes thinly and cook them with the seasoned soaking water.Pour boiling water over the dried shiitakes to reconstitute them.This recipe was updated 3 March 2015 Chirashizushi – Scattered Sushi Chirashi Sushi-Sushi in a BowlĬhirashi Sushi is loved as much for its presentation as for its flavor, lightness and ease of preparation. Pour the seasoned vinegar over a rice paddle or flat wooden spoon to evenly distribute it over the rice.As with all rice, don’t open the lid while the rice is cooking or while it is sitting after being cooked.The rice for sushi is cooked with less water than regular rice so that it is a bit dryer in order to better absorb the seasoned vinegar.Do let me know what you think of this rice. These extra steps are sooo worth it as the individual grains are still “sticky” yet do not break down or become mushy-unless roughly handled. The preparation of sushi rice has a few more steps. After doing a bit of research, I now know this was quite the mistake. I had always prepared sushi rice just as I would normal rice. While the rice is soaking and cooking you prepare the toppings, making them as complex or as simple as you desire-thus chirashi sushi works equally well for celebrations as it does for an everyday meal. Wondering what to prepare for an upcoming celebration? Consider Chirashi Sushi topped with Seasoned Shiitakes, Japanese Egg Crêpes, cucumber and carrot flowers, avocado, scallions and pickled ginger! Serve as an impressive first course or as a one-dish meal in itself. A dish for celebrations a dish for everyday Soy sauce and wasabi make excellent accompaniments especially when sashimi(sliced raw fish) is among the toppings. It’s completely your choice as to which ones you use. At the end of the recipe I include a number of suggestions. This can be a quick dish, depending upon the number of toppings and how you prepare them. One way I like to eat chirashi sushi is to use my chopsticks to combine the ingredients together, scattering the toppings all through the rice as I go. Chirashi is translated as “scattered,” as some of the ingredients are often scattered throughout the rice while others garnish the top. Beautiful and easy to make-a bowl of sushi rice topped with a number of lovingly prepared and artfully arranged ingredients.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |