I love guest posts because they allow me to share a wide variety of cuisines with you guys that I'm not personally knowledgeable about as well as to introduce a wonderful array bloggers to you. Japanese cuisine is high on my list of favorites for its fresh ingredients, pure flavors, the elegance of its presentation. I'm especially fond of it because P adores it. After spending a year in Hokkaido teaching English to Japanese students, he simply couldn't get enough of Japanese dishes ranging from ramen noodles (the real kind!) to curry to sushi. I've given the other dishes a stab but haven't yet found the courage to try homemade sushi.
Luckily I was able to enlist my sweet friend and Japanese food blogger, Nami of Just One Cookbook, to show us how it's done. If you ever seen her work, you already know that her posts are bound to tantalize your senses, from vibrant photos to carefully detailed instructions to help you replicate the mouth-watering results. She's truly outdone herself with this knockout Chirashi Sushi Cake. I gasped when I first saw it and I bet you'll follow suit. Please read on for all the delectable details from Nami!
Just One Cookbook. I was really honored when Xiaolu invited me to guest post because I’ve been a big fan of her beautiful blog ever since I found it.
This past Saturday was a special day for young girls in Japan. Every March 3rd the Japanese celebrate The Doll Festival called Hinamatsuri. For the festival many families with daughters display colorful Hina Ningyo, a set of the traditional Emperor and Empress dolls dressed in kimono, and celebrate this day to pray for the girls’ growth and happiness. Chirashi Sushi is often cooked on this day as a part of feast.
Temari Sushi here).
Chirashi Sushi Cake and Temari Sushi [Printable Recipe]
Prep Time: 30-40 minutes
Yield: Makes about 2 Chirashi Sushi Cakes and 2 Temari Sushi
21 oz. (600 g) cooked Japanese premium short grain rice (2 cups uncooked rice)
1 packet Chirashi Sushi Mix (I used “Sushi Taro brand”)
Sakura Denbu (pink colored seasoned shredded codfish)
Handful of thinly sliced cucumber, cut in half
For Thin Egg Crepe & Shredded Egg Crepe Garnish:
1 Tbsp. sugar
1 Tbsp. sake/water
1 tsp. corn starch (this will prevent from breaking easily)
1/4 tsp. salt
10-12 pieces of salmon sashimi
12 boiled shrimp
1/3-1/2 cup ikura (salmon roe)
A couple of blanched snow pea, cut diagonally
To Make Chirashi Sushi:
When rice is cooked, take out some rice into a small bowl, and mix with Sakura Denbu to make pink colored rice.
Heat a non-stick pan on medium heat. Prepare a moisten towel and place on countertop. Dip a small piece of paper towel in vegetable oil and apply a thin layer on the pan.
Before it gets too hot, pour a small amount of the egg mixture into the pan and quickly swirl it around by tilting the pan in all directions.