Hello everybody, I hope you are having an amazing day. Today I will show you how to prepare a distinctive dish, Canned Mackerel Chirashi Sushi. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.
Canned Mackerel Chirashi Sushi Recipe.
You can have Canned Mackerel Chirashi Sushi using 13 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Canned Mackerel Chirashi Sushi
Make ready 1 can of Canned mackerel (soy sauce or miso flavored).
Prepare 30 grams of Sugar snap peas.
Take 1 of Chikuwa.
It’s 1 of Beni-shouga red pickled ginger, finely chopped.
Make ready 4 of servings Sushi rice.
Make ready of [A].
You need 2 tbsp of Sugar.
You need 2 tsp of Soy sauce.
Prepare of [B].
Make ready 2 of Eggs.
Prepare 1 tsp of Katakuriko.
It’s 1 tsp of Soy sauce.
It’s 1 tsp of Sake.
Canned Mackerel Chirashi Sushi step by step
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..
