Chirashi
Recipe by: Chef Looverville Quino
- is an enthusiast of food and travel
- is a fan of “The Alchemist” and “The Little Prince”
- loves the sun and everything under it.
you can catch chef loove via email: looverville@gmail.com
The word chirashi means “scattered “in Japanese. A delicately flavored sushi rice with an assortment of toppings in delightful color. We’re sharing our own version of it; of course, there is always room for you to add your personal touch and choice of seafood, fruits and vegetables. Explain By Chef Looverville Quino.
What you need:
• 2 pcs. Tiger prawn cleaned and deveined
• 2 pcs. Crabstick
• 2 tablespoon tempura crispies
• 1 tablespoon flying fish roe
• 1 tablespoon chopped spring onion
• 1 ½ tablespoon teriyaki sauce
• 3 tablespoon spicy mayonnaise (see recipe)
• oil for deep frying
• sesame seeds
• flour
• tempura batter (see recipe)
• 1 cup sushi rice (see recipe)
Method:
-Heat oil to 180⁰C.
-Sprinkle prawns and crabsticks with flour. Dredge in tempura batter and deep fry until brown and crisp.
-Drain and chop into bite size pieces.
-In a plate, spread the sushi rice, top with the tempura crispies, chopped tempura prawn and crabstick, spring onions, and flying fish roe. -Drizzle with spicy mayonnaise and teriyaki sauce. Sprinkle with sesame seed.
Spicy mayonnaise
What you need:
• 1 cup regular Japanese mayonnaise
• ½ tablespoon chili oil
• ½ tablespoon chili powder
Mix chili powder and chili oil together until well blended. Add the Japanese mayonnaise until totally mixed.
Tempura batter
What you need:
• 1 liter iced water
• 1 pc egg yolk
• 3 cups tempura flour
Whisk egg yolk in iced water, add tempura flour and mix slowly until no more lumps
Sushi rice
What you need:
• 2 cups short grain rice
• 2 cups water Wash rice thoroughly.
Cook in rice cooker like regular rice until ready. Mix with sharry sauce.
Addt’l info:
Sushi was originally a way of preserving fish by early Japanese. It was later on that rice was added to improve fermentation. It comes in unlimited forms and sizes-bamboo rolled, hand rolled or molded.
Author: Chef Abegail Rempillo-Aparece