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Chirashizushi |
| Chirashizushi is a form of sushi, a food well-known in the west and
often mistaken for raw fish or raw seafood. Raw, slightly cooked or vinegared seafood is
properly called sashimi. There are many types of sushi in Japan and rice
is the common ingredient to all types. Nigiri, handmade sushi served in
pairs, and maki (rolls) served as six slices, are the most commonly known in the
west. Oshi is pressed rice cut into squares. Chirashizushi, an uncaked sushi or scattered sushi, is rice spread in a box or bowl with nine kinds of fish and vegetables scattered on top or mixed in. Because it does not require pressing or rolling, it is an excellent dish to make in a classroom. |
| uncooked rice Chirashizusho no moto (canned vegetables in vinegar sauce) also called Sushi taro carrots, cucumbers eggs, prepared as “golden threads” nori (dried, pressed sheets of seaweed), broken into bits dried fish (optional) |
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| Preparation: The first steps can be done in advance, and the garnishes simply added in
class. To begin with put the rice in the rice cooker; add twice the volume of water. DO NOT WASH THE RICE. Add the can of Chirashizushi no moto or packet of Shushi taro. Turn on the rice cooker. When the rice is done, about twenty minutes later, let it cool in the pan. If you don’t have a rice cooker, cook the rice on the stove top or in a glass covered bowl in the microwave. When it is cooled enough to touch, scoop it into the serving bowl. The following items will be sprinkled on top during class: carrot cut into matchstick slices, cucumbers sliced diagonally, and egg cut into "golden threads". The last garnish on top of the chirashizushi is a sprinkling of small bits of nori and dried fish (optional). To make "golden threads", mix an egg with a pinch of salt and a pinch of sugar. Grease a frying pan lightly, and when is hot enough so it sizzles , pour the egg mixture into the pan. Tilt quickly so the egg mixture coats the bottom of the pan evenly. Cook over a low heat; when the surface of the cooked egg is almost dry, flip the egg over. Cook for a moment more, then remove the egg from the pan. If you think you will not be able to flip the egg over in its entirety, then let it just cook on the one side, but loosen the bottom so it doesn't stick. Lay the round sheet of egg on a dry cutting board , and slice into "golden threads". Don't put the egg into a container until it is quite cool, or it will all mush together. Line the container with a double layer of paper towels first. |
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