Barachirashi

Name: Barachirashi
Total time: 120 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 80 g cucumber; 150 g Eggs; 300 g Japanese short-grain rice; 10 g Katsuobushi (dried bonito flakes); 10 g Koikuchi soy sauce; 10 g Kombu; 25 g mirin; 2 g Nori; 50 g rice vinegar; 40 g Salmon roe; 5 g salt; 100 g sashimi-grade salmon; 100 g sashimi-grade tuna; 60 g scallop sashimi-grade; 5 g sesame seeds; 20 g shiitake mushrooms; 10 g Shiso leaves; 60 g shrimp; 25 g sugar; 5 g Usukuchi soy sauce; 500 g Water; 80 g yellowtail sashimi-grade

⏱️ 120 dk 🔥 573 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
80 g cucumber
150 g Eggs
300 g Japanese short-grain rice
10 g Katsuobushi (dried bonito flakes)
10 g Koikuchi soy sauce
10 g Kombu
25 g mirin
2 g Nori
50 g rice vinegar
40 g Salmon roe
5 g salt
100 g sashimi-grade salmon
100 g sashimi-grade tuna
60 g scallop sashimi-grade
5 g sesame seeds
20 g shiitake mushrooms
10 g Shiso leaves
60 g shrimp
25 g sugar
5 g Usukuchi soy sauce
500 g Water
80 g yellowtail sashimi-grade

Hazırlanışı

Steep 10 g kombu in 500 g water in a pot, then heat gently to 80°C and remove kombu.

Add 50 g rice vinegar, 25 g sugar, and 5 g salt to the kombu water, stirring to dissolve.

Cook 300 g Japanese short-grain rice according to package directions.

Barachirashi

Malzemeler

Hazırlanışı

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