Hey everyone, it is Louise, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, canned mackerel chirashi sushi. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Canned Mackerel Chirashi Sushi This is the type of chirashi sushi eaten in some parts of Kyoto. We have this quite often for lunch, so I created a simplified recipe. Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice.
Canned Mackerel Chirashi Sushi is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Canned Mackerel Chirashi Sushi is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have canned mackerel chirashi sushi using 13 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Canned Mackerel Chirashi Sushi:
- Prepare 1 can Canned mackerel (soy sauce or miso flavored)
- Take 30 grams Sugar snap peas
- Take 1 Chikuwa
- Make ready 1 Beni-shouga red pickled ginger, finely chopped
- Make ready 4 servings Sushi rice
- Prepare [A]
- Get 2 tbsp Sugar
- Get 2 tsp Soy sauce
- Make ready [B]
- Make ready 2 Eggs
- Take 1 tsp Katakuriko
- Get 1 tsp Soy sauce
- Make ready 1 tsp Sake
Chirashi sushi is a style of sushi with several kinds of ingredients scattered on, or mixed in sushi rice, hence the name 'chirashi' (scattered in Japanese). Although chirashi sushi is much easier to make than Nigiri or sushi rolls, it looks colourful and beautiful as it use variety of ingredients. We have this quite often for lunch, so I created a simplified recipe. Canned mackerel soboro is delicious served on top of plain rice like ground chicken soboro, as well as on sushi rice.
Steps to make Canned Mackerel Chirashi Sushi:
- Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
- Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
- Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
- You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro…
- …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
- Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
- Serve cut into portions.
- Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
- See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.
Canned mackerel is richer and milder than canned tuna, and even more sustainable. Photo by Joseph De Leo, Food Styling by Erika Joyce All products featured on. Savory and spicy, this mayo-based dip is made with canned mackerel. The protein-rich low-calorie fish is popular among the health conscious crowd. It is a staple food for people who prefer a healthy pantry.
So that’s going to wrap it up with this special food canned mackerel chirashi sushi recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
