Join Anna Maria’s
Newsletter
Subscribe today
and win a cookbook
Newsletter
Subscribe today
and win a cookbook
Italian Menus
by Regional Style
by Regional Style
Chirashi Sushi recipe page 1
De-vein shrimps inserting a small skewer or toothpick between the first 2 skins and pulling out the black vein. Rinse under running water.
Chirashi Sushi - Cont’d from page 1
Place in a bowl 5 tablespoons of sake, 2 1/2 tablespoons mirin, pinch of salt, and bring to a boil. Add shrimps. Remove from heat as soon as shrimps change to red color.
Grill the anago shortly.
Transfer to a cutting board and chop the anago.
Remove kombu from the rice and transfer to a bowl. Add the vinegar mix to the rice, not stirring but mixing with a “cutting” motion, and at the same time use a fan to cool the rice.
Combine the vegetable mix.
Shell the shrimps and slice them in half.
Transfer to a serving dish.
Top the rice with the slices of renkon . . .
. . . . shrimps . . .
. . . . anago . . .
. . . . Kinshi-tamago . . .
. . . . kinusaya . . .
. . . . ikura . . .
.... and kizammi nori.
Chirashi sushi is ready for serving.
Japanese
Ingredients
Ingredients
Traditionally rice should be mixed in the shallow wooden cask called "Sushi-Oke." The wooden sushi-oke absorbs the excess moisture from the rice and is designed specifically for mixing rice with vinegar dressing.
Transfer to a saucepan the age’, kampyou, carrot, yude-takenoko, shiitake mushrooms, mushrooms soaking water, and enough kampyou soaking water to cover the vegetables. Turn heat to medium and bring to a boil.
Remove the scum that forms on the surface.
Stir in 1 tablespoon sugar, 2 tablespoons sake, 2 tablespoons soy sauce, 2 tablespoons mirin.
. . . . and drain the vegetables.
Cook for about 15 minutes then remove the paper lid . . . .
Prepare the sushi vinegar combining 3 tablespoons sugar, 1 teaspoon salt and 4 tablespoons rice vinegar. Stir vigorously together until dissolved.
Note:
Drop lids are in Japan traditionally made out of wood. Paper drop lid can be bought in a Japanese deli or can simply be cut out of parchment paper.
Drop lids are in Japan traditionally made out of wood. Paper drop lid can be bought in a Japanese deli or can simply be cut out of parchment paper.
Article
Index
Index
Open
Kitchen
Kitchen
Recipe
Collection
Collection
Picture
Galleries
Galleries
Guest
Cooks
Cooks
Read our DISCLAIMER and PRIVACY POLICY before using my site.
Copyright © 2003, 2004, 2005 Anna Maria Volpi - All Rights reserved.