Edomae Chirashi

Name: Edomae Chirashi
Total time: 100 min
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 100 g cucumber; 200 g Eggs; 400 g Japanese short-grain rice; 15 g Kampyo (dried); 15 g Katsuobushi (dried bonito flakes); 50 g Koikuchi soy sauce; 5 g Kombu; 120 g Maguro sashimi-grade; 30 g mirin; 2 g Nori seaweed; 60 g rice vinegar; 20 g Sake; 60 g Salmon roe; 10 g salt; 80 g Sashimi-grade hamachi; 20 g shiitake mushrooms; 10 g Shiso leaves; 55 g sugar; 80 g Tai Sashimi-Grade Tuna; 10 g Usukuchi soy sauce; 10 g wasabi; 1000 g Water

⏱️ 100 dk 🔥 696 kcal 🍽️ 4 porsiyon

Malzemeler

Malzemeler
100 g cucumber
200 g Eggs
400 g Japanese short-grain rice
15 g Kampyo (dried)
15 g Katsuobushi (dried bonito flakes)
50 g Koikuchi soy sauce
5 g Kombu
120 g Maguro sashimi-grade
30 g mirin
2 g Nori seaweed
60 g rice vinegar
20 g Sake
60 g Salmon roe
10 g salt
80 g Sashimi-grade hamachi
20 g shiitake mushrooms
10 g Shiso leaves
55 g sugar
80 g Tai Sashimi-Grade Tuna
10 g Usukuchi soy sauce
10 g wasabi
1000 g Water

Hazırlanışı

Steep 5 g kombu in 1000 g cold water for at least 30 minutes, then heat gently to 80°C and remove kombu.

Cook 400 g Japanese short-grain rice with the kombu-infused water.

Mix 60 g rice vinegar, 55 g sugar, and 10 g salt into the cooked rice.

Edomae Chirashi

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!