![]() ![]() I cooked dried shiitake mushroom with a soy/sugar/mushroom soaking liquid, and made tamagoyaki (egg omelette) and chopped it up pretty small. Mind you, this has a lot more vinegar than sugar compared to usual sushi rice. #Chirashi sushi don by jiro full#I don't even know if this is served at his restaurant. Since this involves a day full of work, I am not going to even bother to write recipe, but here is what I did.įirst cook rice, and make sushi rice. When your restaurant becomes famous, what do you do? Start selling your dressings, cutleries, pots, and frozen foods, right? Apparently Jiro has lent his name to some company that makes his "style" bara-chirashi, which you can buy online (I can't find any links, maybe it's over?).īased on a couple of recipes I saw, I created my own Jiro bara-sushi. Hell, spending $250 in 90 minutes made me very suspicious about luxurious restaurant in general - remember? I am sure it is superb, but food is just food, and spending $600 for 20 minutes isn't me. I've never eaten there, nor do I think I will ever shell out 50,000 yen ($600) for about 20 minutes of sushi. ![]() It's just Michelin starred, and the film made the place über famous. There's a lot of arguments that Sukiyabashi Jiro (the name of his restaurant) isn't the best in Japan. Have you seen Jiro Dreams of Sushi? It's one of the most famous sushi restaurants in the world, thanks to the documentary. This week, I made an extreme version of bara-chirashi. I actually find it very comforting and definitely cheaper to make than the edomae (Tokyo) version with raw fish. I grew up in Kansai so when I was young, our chirashi (called bara-chirashi or gomoku chirashi) consisted of cooked root vegetables like bamboo shoots, carrots and yams - all mixed with sushi rice, and topped with thinly sliced egg omelet. Last week, Sakura wrote about chirashi sushi in London, a dish you can find at many Japanese restaurants throughout the world. ![]()
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