Canned Mackerel Chirashi Sushi.
Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, canned mackerel chirashi sushi. One of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
Canned Mackerel Chirashi Sushi is one of the most well liked of current trending meals on earth. It's enjoyed by millions daily. It's simple, it's fast, it tastes delicious. Canned Mackerel Chirashi Sushi is something which I have loved my whole life. They are fine and they look wonderful.
To get started with this 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 can achieve it.
The ingredients needed to make Canned Mackerel Chirashi Sushi:
- {Get 1 can of Canned mackerel (soy sauce or miso flavored).
- {Make ready 30 grams of Sugar snap peas.
- {Make ready 1 of Chikuwa.
- {Get 1 of Beni-shouga red pickled ginger, finely chopped.
- {Get 4 of servings Sushi rice.
- {Make ready of [A].
- {Take 2 tbsp of Sugar.
- {Get 2 tsp of Soy sauce.
- {Take of [B].
- {Take 2 of Eggs.
- {Make ready 1 tsp of Katakuriko.
- {Prepare 1 tsp of Soy sauce.
- {Make ready 1 tsp of Sake.
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..
So that's going to wrap it up with this special food canned mackerel chirashi sushi recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!