Hey everyone, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, canned mackerel chirashi sushi. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in.
Canned Mackerel Chirashi Sushi is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Canned Mackerel Chirashi Sushi is something that I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Canned Mackerel Chirashi Sushi:
- Take 1 can Canned mackerel (soy sauce or miso flavored)
- Get 30 grams Sugar snap peas
- Take 1 Chikuwa
- Make ready 1 Beni-shouga red pickled ginger, finely chopped
- Take 4 servings Sushi rice
- Make ready [A]
- Get 2 tbsp Sugar
- Get 2 tsp Soy sauce
- Get [B]
- Get 2 Eggs
- Take 1 tsp Katakuriko
- Take 1 tsp Soy sauce
- Take 1 tsp Sake
My Scattered Sushi toppings are easy to prepare. Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. I like this dish a lot, because it's a delicious one-bowl meal that.
Instructions to make Canned Mackerel Chirashi Sushi:
- Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
- Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
- Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
- You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro…
- …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
- Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
- Serve cut into portions.
- Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
- See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.
Spanish Mackerel sushi, also known as Sawara in Japanese, is hard to find in sushi restaurants but it is one of my favorite things to eat. There are multiple varieties of mackerels used in restaurants, but the Boston mackerel is the most widely eaten one in the US. Most often times, these mackerels are. Chirashi zushi means "scattered sushi": sushi rice spread on a plate and artfully decorated with seafood, vegetables, crêpe-thin fried For chirashi zushi, impeccable ingredients are a must. When selecting your fish and seafood make sure you get sashimi-grade so you know it's as fresh as can be. "Chirashizushi" is known as scattered sushi and is served on plates or bowls with colorful toppings.
So that is going to wrap it up for this special food canned mackerel chirashi sushi recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
