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Bob & Angie＞ Recipe
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Sushimeshi
Konbu
Awasezu
Chirimenjako
Shiso
Nori |
Recipes
Chirashi Zushi
Ingriedents: (for 4 servings)
1kg sushimeshi (540cc rice, 10cm square konbu, 1
tablespoon sake or mirin). Awasezu (80 ml vinegar,
3 tablespoons sugar, 2 teaspoons salt). 1 baked sea-eel, 6 shrimps,
2 eggs, 4 shiso leaves, 1 cucumber, 40g chirimenjako,
2 tablespoons white sesame seed (Chopped), nori (sliced). |
hangiri
kijakushi
sengiri |
Preparing sushimeshi
- Prepare rice for cooking (washed and right quantity of water
added), put clean konbu in it, set for a half an hour.
Remove konbu, add sake, start to cook. See, how
to make rice.
- Mix all the ingriedents for awasezu.
- Dampen hangiri, wipe excess water off.
- Place freshly cooked rice into hangiri, mix awasezu
entirely by using kijakushi to cut in while cooling with
fan.
- Convinient to use instant awasezu powder.
How to make:
- Broil yakianago (baked sea-eel) lightly, cut it into
1cm width.
- Remove black vein from shrimp, boil, remove shell and cut into
half.
- Making kinshitamago. Beat eggs with a pinch of salt,
fry thinly, cut into sengiri (thin shreds).
- Cut shiso leaves into sengiri, soak in water,
drain excess water.
- Cut cucumber into quarters lengthwise, then into sengiri.
Shake salt over and squeeze out water.
- Mix sushimeshi added with half portion of yakianago,
cucumber, white sesame and chirimenjako. Place it on the
serving dishes.
- Decorate dishes with rest of yakianago and shrimps over
top, scatter egg, shiso leaves and nori evenly over
surface.
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[ Japanese ] |
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