Massage the cucumber with salt and rinse, then thinly shave a strip 2 mm thick off of the end of the cucumber, as though sharpening a pencil.
When the liquid cooks down to half its original level, add the soy sauce and continue until the liquid is cooked off.ġ2. Combine the shiitake mushrooms, 300 ml water used to reconstitute the mushrooms, and the sugar in a pot and heat. Strain and peel, then cut into easy-to-eat pieces.ġ1. Skewer the shrimp with bamboo skewers, then boil for 3 min in salted water and transfer to cold water. Let cool, then cut into fairly large squares.ġ0. Place a sheet of aluminum foil on top and cook both sides over low heat for 10 min. Oil a frying pan with vegetable oil and heat, then add the egg mixture. Remove from heat, then stir in the remaining egg (beaten).ĩ. Pour the mixture into a pot and heat over medium heat, stirring constantly, until it is starting to cook but still somewhat runny. Make the Kasutera egg: In a blender, mix together 4 eggs, the hampen (broken into pieces), the sugar, and the mayonnaise.Ĩ. Sprinkle salt on both sides of the tai and let rest for 10 min, then let marinate in rice vinegar for 2-3 min. Slice the tai into sogi-giri cuts 1 cm thick.Ħ. Transfer to cold water, then strain, and cut small slits into the skin.
#Chirashi zushi recipe skin
Place the tai (sea bream) in a metal tray, skin side up, then cover with a paper towel and pour boiling water over top.ĥ. When the rice becomes glossy, cover it with a damp cloth to prevent it from drying out.Ĥ. Mix the sushi vinegar in, using cutting motions, while cooling the rice with a hand fan. Transfer the freshly cooked rice to a handai wooden sushi tub, and pour the sushi vinegar over top while the rice is still hot. When the sugar has dissolved completely, transfer to a container and let cool.ģ. Make the sushi vinegar: In a pot, combine the rice vinegar, sugar, and salt, and heat. In a rice cooker, combine the rice, water, and kombu kelp, and cook.Ģ. If you cannot find koyadofu, you can substitute my vegan ground meat and skip step 2.300 ml reserved water from rehydrating the mushroomsġ. There’s a recipe for the sushi rice here, as well as a roasted red pepper and yellow pepper following these steps. While there are a lot of individual components to prepare, steps 1-4 can be done concurrently, and be prepared up to a day in advance. If you care about such things, it also adds bulk, while hardly adding any calories (a typical pack contains only 20 calories). This gives you a vessel for carrying flavor that seamlessly incorporates into the rice. Lastly, adding noodles might sound like an odd addition to a rice dish, but shirataki noodles have a unique texture that when chopped up, resemble grains of rice.
If you aren’t able to find fresh lotus root (usually available at Asian grocery stores), you can substitute water chestnuts, or jicama. The lotus root contributes a marvelous crisp texture to the rice. The carrot, while primarily for color, adds its own brand of umami along with a bit of extra sweetness to the rice. This makes it the perfect delivery vehicle for all the great flavors of the other vegetables in the mixture. While that may not be most appetizing description, it has a fairly neutral flavor and is a champ at picking up and holding onto the flavors of whatever you cook it with. Koyadofu is freeze dried tofu which has the texture of a fine sponge (the kind used to apply makeup).
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