To eat chirashi zushi, apply a little wasabi to a slice of fish, shrimp, or scallop. Garnish the bowl with wasabi and sweet pickled ginger, and serve with shoyu or tamari on the side. To make a beautiful arrangement, place items of different colors next to each other and slightly overlalpped, so the presentation does not look flat. Place the cucumber, shiitake, and lotus root in the center, and arrange the sliced fish, shrimp, and omelette around the vegetables. Heap one-quarter of the sushi rice, covering the bottom of the bowl but leaving the side exposed. Use deep soup bowls for serving the sushi. Refrigerate until you are ready to assemble the sushi. Gently press the shrimp open to lie flat.Slice the fish about ¼ inch thick. Cut open from the belly side without cutting through the back. Shimbo calls for.įor chirashi zushi, I would suggest using more vinegar than what you’d use for maki rolls.Ĥ to 5 large tiger shrimp (6 inches) in their shells, heads attachedģ ½ ounces sashimi-quality sea bream or flounderĬook the shrimp, if you are using them: Insert a wooden skewer through the belly side of each shrimp, from throat to tail so it will remain straight while cooking. I made 2.1 pounds of rice rather than the 2.8 Ms. I made thin omelette with 1 egg and and extra yolk instead. The sweet simmered shiitake can be made well ahead and frozen. Remove the cucumber from the water, wipe it with a paper towel, and press open the cut ends of each slice to make a fan shape. Soak the cucumber in salted water for 10 minutes. Make about six evenly spaced diagonal cuts from the skin side, leaving about ¼-inch at one side uncut. ½ Japanese cucumber, preferably, or a salad cucumberĬut the cucumber diagonally into 2-inch pieces, and then cut each piece in half lengthwise. The lotus root can be prepared to this point up to three days in advance, placed in a sterilized jar with a tight-fitting lid, and stored in the refrigerator. Remove the saucepan from the heat, and let the lotus root stand in the cooking liquid until it is cool. Add the lotus root, and cook, covered with a drop-lid, over medium-low heat for 10 minutes. In a saucepan, bring the water, salt, and sugar to a boil. Soak it in the quart of water acidified with the vinegar.Drain the lotus root. Peel the lotus root, and slice it thinly. ≥^,^≤ Sushi Rice Topped with Assorted Sashimi Fish, Shellfish, and Omeletteħ ounces lotus root (about 5 inches of a 2½-inch-diameter root)Ģ Tablespoons komezu (rice vinegar.)¼ cup water On a quick research expedition for this post, I did see some mention of using more vinegar and less sugar for the seasoning of the rice than what you’d use for nigiri or maki rolls. My daughter’s comment on this meal was that the sushi rice could have used more vinegar. In other parts of Japan, chirashi toppings can be nearly anything, pieces of vegetable are the most common, or cooked seafood including shrimp. A bargain tip for sampling a lot of different kinds of fish! If you order this in a restaurant, you are likely to get a lot of fish because chefs will generally use abnormally-shaped fish that aren’t right for nigiri in the chirashi. You can thinly slice sashimi-quality fish such as tuna, flounder, salmon, sea bream, squid, octopus, or scallops. Chirashi zushi is simply sushi rice in a bowl, decorated with toppings-chirashi means “to scatter things.” Tokyo-style chirashi zushi takes advantage of the abundant fish and seafood of available because of its closeness to the sea.
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