#Gomoku chirashi full#

My mom is originally from Osaka before she moved to Tokyo, so she always calls this type of sushi bara sushi, which is commonly used in the Osaka area. The alternate naming conveys the regional nuances and helps distinguish the dish from the other chirashi (Type 1 above). Regional Differencesĭepending on the regions, chirashi sushi is also called gomoku sushi (五目寿司), gomoku chirashi (五目ちらし), or barazushi (ばら寿司). It’s often vegetarian, and if it is not, it usually contains only cooked seafood like unagi and shrimp rather than raw fish. The rice is served in a large wooden platter called hangiri and the ingredients are mixed in and topped on the sushi rice. This festive and visually stunning chirashi sushi is the one that we often serve at happy or celebratory events, such as Hinamatsuri (Girls’ Day) in March and Kodomo no hi (Children’s Day) in May. Now you know the difference between kaisen don and kaisen chirashi sushi - it’s all in the rice.) Type 2: Chirashi Sushi Sushi restaurants make only sushi rice so they only offer sashimi over vinegared sushi rice. You can get these sashimi bowls at non-sushi restaurants. * On a side note, when sashimi is placed over regular steamed rice, not vinegared sushi rice, it’s called k aisen don (海鮮丼). * Edomae or Edo-style means old Tokyo style. However, when you go outside of the Tokyo area, this is called Edomae* chirashi sushi (江戸前ちらし寿司) or kaisen chirashi sushi (海鮮ちらし寿司) to differentiate the mainstream chirashi sushi, which I’ll talk about next. When you order chirashi sushi at Japanese restaurants, you’ll get a lacquer box of assorted sashimi nicely plated over the sushi rice.Īround the early 1900s, sushi chefs in Edo (current Tokyo area) started to serve assorted sashimi (raw seafood) on top of sushi rice and called it chirashi sushi. I believe this chirashi sushi (also known as chirashi don) is what most people are familiar with. There are generally 2 types of chirashi sushi you can find in Japan: Type 1: Sashimi Over Sushi RiceĬhirashi sushi (chirashi don) with sashimi - on Instagram Unlike the individually hand pressed (or rolled then sliced), single bite-size pieces of sushi, chirashi serves the rice in a large rice tub or a lacquer box and top it with a variety of raw fish and vegetable garnishes. The most distinctive feature of chirashi sushi is its presentation. It is a traditional style of sushi said to have inspired the modern-day sashimi bowl. The word chirashi means “scattered” (散らし), so chirashi sushi literally means ‘scattered sushi’. In Japan, we have a few dedicated dishes that are strongly tied to special occasions or celebratory events, and one of them is the brightly colored Chirashi Sushi (ちらし寿司). Here is the made-from-scratch method but I also have a quick and easy version on the blog. This bright and festive dish is made of sushi rice with a variety of vegetables mixed in, and cooked ingredients scattered on the top. Decorate with kinshi eggs, snow peas, shrimps, and salmon caviar.Chirashi Sushi is a traditional style of Japanese sushi commonly served on happy occasions and at parties.Drain the excess liquid from the cooked vegetable, and add them into the prepared sushi rice.Turn off heat and drain pea pods in a colander. Add the snow peas, cook for about 60 to 70 seconds.

#Gomoku chirashi full#

Add ½ teaspoons of salt, bring the pot to a full boil. Fill a medium saucepan with enough water to fully cover peas.Remove the tough strings along the edges of snow peas.Stack the egg crapes and cut them into thin strips. Repeating the process with the rest of the egg mixture. Remove from the pan, and let it cool on the board. When the surface is solidified a little, flip the egg gently and cook another side in 10 seconds.In the law-medium heat, pour ⅓ of the egg mixture into the pan, quickly spread the mixture all over the pan by tilting the pan. Heat the large non-stick frying pan and grease the pan with a paper towel dipped in vegetable oil.This way, you can make more beautiful silky eggs. In a small bowl, add eggs, sugar, sake, salt, and potato starch, and stair them.In the medium heat, add carotte, lotus, and shitake, braised for about 5 minutes until almost the liquid is evaporated. In a small pan, pour the shitake water and water, a total of 200ml, and sugar, sake, and soy sauce together.Slice the lotus roots in ⅛ inch thick in quarter-rounds.Soak the dried shitake mushroom until the shitake is completely soft.