We also had a preview of their new upcoming mochi dessert, and we liked how smooth and soft the texture was!Īlthough the location here is a little out of the way, I would recommend a visit here (especially if you drive) for their food, chill poolside dining vibes and great service (shoutout to Cris for her awesome hospitality!). Some of the hits include Black Tiger Prawn (nicely grilled, with the garlic butter adding a good flavour to the prawns!), Raw Oysters (so fresh and succulent, with the ponzu sauce pairing so well with the oysters!), Kurobuta Pork Belly (this was so good, with a lovely melt-in-mouth texture!), Fugu Mirin Boshi (very addictive!) & Smoked Duck Pizza (love the texture of the crust!)! They have some off-menu items here too, like Grilled Yellowtail Fish (which we tried but not pictured) and more, that can be ordered but subject to availability on that day. We were pretty impressed with the food, with more hits than misses overall. ~Chocolate & Black Sesame Mochi (will be in menu soon) We tried a number of food items like charcoal-grilled seafood & meats, pizzas and more! Individual chirashi sushi portions can also be assembled, with one slice of each kind of sashimi or shellfish placed on top.Ĭhirashi sushi is normally eaten plain, without soy sauce, but if you are serving it with served with sashimi, you can add it to taste.We had dinner at Guriru, a Japanese Hamayaki inspired concept by Chef Teppei Yamashita and Anagram Food Lab last week. Then, scatter the egg strands evenly over the top.įor non-vegetarian versions, you can add chopped crab or unshelled cooked shrimp (if small, leave them whole – dice or slice in ½ lengthwise if large), as well as any variety of sashimi as well. Scatter the benishoga as well, (optional). Scatter the shiitake, carrot pieces and snow pea strips evenly over the sushi. Do not press the sushi down- it should be light and easy to serve. Transfer to a large shallow serving bowl or a deep-sided sushi platter, laying the rice in an even layer, with a flat top. Ladle the sushi rice into a large mixing bowl. Drain, and cut on a diagonal into ¼” strips. Alternately, scoop out the peas and plunge them into a bath of ice water. Immediately pour cold water over the peas to stop the cooking process. Pour the water containing the snow peas into a colander. Parboil the snow peas in boiling water until bright green and still crisp. Cut into thin strips the thinner, the better. You must Create an Account or Sign In to add a note to this book. Despite its title, this recipe is not vegetarian. Cut the omelete in half, and fold it over several times. Vegetarian chirashi-zushi from The Complete Book of Sushi (page 149) by Hideo Dekura and Brigid Treloar and Ryuichi Yoshii. It is ok if it is little bits of brown on the bottom side, but not too much, because the flavor of the omelete should be subtle, not strong.įlip the pan over a cutting board, and let the omelete cool. Turn the heat down, cover the pan, and turn the heat off it should be soft, and just set. Coat a hot frying pan with vegetable oil, and pour ½ the mixture, swirling the egg so that it makes a thin film at the bottom of the pan, creating a very thin omelete. The carrots should be cooked al dente.īeat egg with a pinch of salt & sugar. Simmer for 10 minutes in water with sake and salt. The seasoning is purposely strong because it is eaten with rice.Ĭut the carrot lengthwise into thin sheets. Continue to simmer for about 20 minutes, until the strips are nicely flavored. Brown rice, green salad with sesame dressing, topped with seasoned shiitake, green beans, carrots, tofu pouch. Simmer the shiitake strips in the reserved liquid, adding the soy sauce, mirin, sugar, and sake. Veggie Chirashi Special Dinner Combination. Drain, reserving the liquid (but discard the last bit of liquid at the bottom, as it can contain debris, or little bits of mushroom.) Cut into 1/4” strips. Soak the shiitake mushrooms for an hour or more. The following recipe is for basic chirashi-zushi. It is also great to serve at parties, and vegetarian versions are just as delicious as non-vegetarian ones. This festive dish is simple to prepare, and can be as plain or fancy as you wish.
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