Tuesday, March 18, 2014

Entrap

Tuna Chirashi Sushi_DSC2899

It is a rare occasion that I make Chirashi ( vinegar rice at bottom then top with a variety of seafood and other ingredients). Wandering the Asian market with the big question of the day – What is for dinner? ‘What can I get you?’ said the guy on the other side of the fish case…Ah…a million bucks?_DSC2900

Sometimes my sense of humor cascades unintended into some awkwardness. I had to change the subject pronto! What is the difference between the $24.99 per pound tuna and $28.99 per pound ones? He lifted up each of the tuna and kindly gave me a lengthy explanation but my brain was stuck at …how am I going to get out of this situation? He basically said those cuts came from different parts of tuna thus the price difference. So what will it be ma'am? I will have the $28.99 a pound tuna plea…what did I just say? With incredible speed he wrapped up the tuna and handed it to me. Have a nice day! ….Tha..n..kyou?

This recipe requires a few little preps and you assemble all in the end.The fresh new ginger (新しょうが) infused vinegar rice is quite refreshing.

Ingredients and instruction for 2-3 servings Note: change the seasoning amount to fit your taste.(Print recipe here)_DSC2873

  • Tuna approximately 1/2 pound (or less) sliced_DSC3000
  • Mirin* 2 Tablespoons  *Some of the seasoned sake wine (本みりん) contains alcohol. I cooked for a few minutes on low heat to remove alcohol (this is an optional step, skip if you don’t mind the alcohol). _DSC3005
  • Soy sauce #1  2 Tablespoons
  • New ginger (no substitute) 2 Tablespoons finely minced_DSC2874
  • Rice vinegar 2-3 Tablespoons
  • Sugar 1 Tablespoon
  • Salt 1/2 teaspoon
  • Just cooked warm rice about 3 cups
  • White sesame seeds 2 Tablespoons lightly toasted_DSC2872
  • White radish sprouts bunch
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  • 1 Avocado  
  • Lemon juice 1-2 Tablespoons
  • Green onion (just the green part) chopped small
  • Seaweed (nori)
  • Wasabi paste 1 teaspoon - Mix with soy sauce and olive oil below.
  • Soy sauce #2 1 Tablespoon
  • Olive oil 2 teaspoons
  1. In a medium bowl mix mirin and soy sauce #1. Place sliced tuna in. Marinate for 20 minutes. Set aside
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  2. Combine ginger, rice vinegar, sugar and salt in a small bowl. Set aside to rest for 10 to 15 minutes.
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  3. Put cooked rice in a large bowl, add sesame seeds and mix it lightly then add ginger-rice-vinegar mixture and distribute evenly. Cover loosely with plastic wrap. Set aside
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  4. Cut white radish sprouts to 2 inches length (discard root parts). Slice avocado about 1/4 inch then sprinkle with lemon juice to prevent discoloring. Set aside.
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  5. Assembling – in a large plate or bowl, make a mound with vinegar rice, gentry dry the tuna and avocado with paper towel and put on the rice, top with radish sprouts and green onions.
  6. Serve with seaweed and wasabi soy sauce (as dipping sauce or sprinkle on top)._DSC2885_DSC3015

Just for fun, I made bite sized square shushibits._DSC2904Confession…The label on the package of the tuna reads $24.99 per pound. What? I know he got tuna from the pricier bin…he made a mistake or just a nice gesture? Who knows but doIfeel lucky? Do ya punk? 

This soy sauce dispenser is Imari pottery. Practically identical to Arita pottery method. Cute right?_DSC3010

Love from Oregon - Son, we’re wishing you a very Happy Birthday!Image1

27 comments:

  1. this looks so so good and happy birthday to your son

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  2. The soy sauce dispenser is really interesting...Is it really a teapot without a handle? Happy celebration to your baby:) All the best:)

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    1. Thank you for your comment. Yes but it's much smaller. He is not baby anymore...he lives so far away and I miss him very much.

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  3. Happy birthday to your son! This dish looks delicious!

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    1. Thank you so much. Can you tell I love sushi very much?

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  4. Looks like a very refreshing meal.

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    1. Thank you so much. It was really good.

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  5. Oh my goodness - that is one beautiful piece of tuna! I can see why it was so expensive. Your Chirashi looks delicious and sounds wonderful! What beautiful presentations in all of your dishes!

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    1. Thank you very much. You're so kind.

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  6. とてもかわいいご子息がおられるのですね (*´∇`*)!
    お誕生日おめでとうございます!
    お母様の美味しく健康なお料理で、これからも健やかに成長されることでしょう。
     

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    1. ありがとうございます。この子は、先週土曜日に28歳になりました。日本人の女性と結婚して、埼玉に住んでいます。 そうですね、私の料理は喜んで食べてくれましたが、好き嫌いは多かったし、納豆とかは好みではないです。 お宅の猫ちゃんは可愛いですね。

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  7. You make me want to run and look for such beautiful tuna... Tuna is my favourite raw fish and I could have it every single day of my life, so I'm under the spell of your gorgeous chirashi sushi bowl.
    I love Japanese pottery. It's really unique, like these pieces.

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    1. Thank you Sissi. I appreciate your kind comment.

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  8. Dishes like yours make me wish that I could enjoy eating raw fish. I should try again . . . probably easier than trying to like natto.

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    1. Ha ha ha. You're so cute, Jalna. Thank you so much for your comment.

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  9. こんばんは。お子様のお誕生日おめでとうございます。美味しそうな、ちらしずしですね。世界中どこでもお寿司が食べられる時代になりましたが、自家製の味は格別と思います。 旅行から一昨日戻りました。昨日はコンタクトブリッジの試合にでました。ようやく今日時間がとれました。

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    1. コメントありがとうございます。 コンタクトブリッジとはどんなゲームなんでしょうか? バンジージャンプもなさるようですし、活発な方なのでしょうね。 旅のブログをいつも楽しみに拝見しています。

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  10. So fresh, flavorful and healthy! Something I'd love to eat.

    Happy Birthday to your son!

    Cheers,

    Rosa

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    1. Thank you Rosa. So kind of you to stop by. I can't wait to see your new photos.

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  11. お醤油さし、とっても可愛い!!!こういうの見るとついつい買いたくなってしまう。明美さん、たくさん素敵な食器持っていますよね(しっかりチェックしてる私)。和も洋も両方楽しませてもらってます。ちらし寿司おいしそう!

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    1. Thank you Nami chan! You're so cute!

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  12. The bite sized sushi squares look so elegant! Happy Birthday to your son as well!

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  13. What beautiful photos and such a tempting looking

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    1. Thank you very much. Where are you traveling next?

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  14. I love chirashi... didn't have it in ages. Not since I left France in fact. It always tastes so good... love it most with tuna. Always find salmon so oily tasting, but fresh tuna, and avocado... I'm in heaven!

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