Serve this chirashi sushi with a daikon miso soup, a quick nasu dengaku or with one of my favorite Japanese dishes of all time, agedashi tofu. Here is the made-from-scratch method but I also have a quick and easy version on the blog. This bright and festive dish is made of sushi rice with a variety of vegetables mixed in, and cooked ingredients scattered on the top. The 9-seater restaurant can only accommodate 6 pax due to social distancing, and reservation is definitely highly recommended. I checked out the six months old hole-in-the-wall restaurant called House of Chirashi located in East Village in Simpang Bedok. The beautiful thing about this chirashi sushi dish is that you can make more of each topping and keep them in the fridge for future meals. Chirashi Sushi is a traditional style of Japanese sushi commonly served on happy occasions and at parties. The Place I love my Chirashi Don and Omote is my go to causal restaurant for my chirashi fix. You’d think it would be too much but the flavors marry beautifully together! So many different flavors make this dish sweet, salty, umami, nutty and vinegary. One is the Chirashi Zushi known as scattered Sushi, where vinegared rice is mixed with seasoned ingredients such as Shiitake mushroom, Kanpyo gourd, carrot, and lotus root, and thinly. I then mixed the tomato slices with miso paste (so yummy!) and finished the dish with chopped spinach, scallions and shredded nori (optional). Chirashi Sushi, or Chirashi Zushi, seems to be referred to as scattered Sushi in English-speaking countries, but in Japan, 2 types of Chirashi Sushi can be seen. I fried the carrots and ginger slices in a little sesame oil and sprinkled them with sesame seeds, and cooked the shiitake mushrooms in soy sauce. I chose to make a completely vegetarian chirashi sushi for this post to keep it light and colorful just like the fish version. I’m that special! Nah, actually they make it for my husband and his gorgeous blue eyes hehehe! Whenever I go visit my relatives in Japan, it’s almost guaranteed that one of them will make chirashizushi. It can also come with shredded eggs, shiitake mushrooms or other topping options.Ĭhirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. We like this vegetarian chirashi sushi so much that we eat it on average once or twice a week.ĭon’t be intimidated by the amount of ingredients needed for this vegetarian chirashi sushi recipe – it’s VERY easy and uncomplicated to make, I promise you!Ĭhirashi sushi is simply sushi rice topped with different types of fish served raw. But buying top grade sushi fish isn’t cheap so instead I’ve come up with a vegetarian chirashi sushi that’s just as satisfying. If I could make chirashi sushi at home I would serve it once a week with the classic miso soup and side salad. Add drinks to your order and the total can easily go above $100 per person. ![]() We go there a lot because the quality of the fish is excellent and the prices are very reasonable… The lunch prices that is! Go there in the evening and expect to pay NYC prices for your maki rolls and sushi pieces. There is a Japanese restaurant not too far from my apartment that makes delicious chirashi sushi ( chirashizushi in Japanese) for lunch. Vegetarian Chirashi Sushi – (Chirashizushi)
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