Tuesday, August 28, 2007

Chirashizushi - Confetti Rice

This popular Japanese rice salad is served during most holiday celebrations. I remember eating this during New Year's gatherings. Chirashizushi translates into "scattered sushi" because the ingredients are scattered through the sushi rice instead of rolled. Colorful and flavorful, it would look festive on your camp table. This Labor Day weekend, add this side-dish to your table after a long day of whitewater rafting. The sushi lovers will make this dish disappear in a flash.

4-cups cooked small grain Japanese pearl rice
prepared vegetables in mirin and soysauce
(shitaki mushrooms, carrot, gourd, fried tofu, potato, daikon)
sushi rice flavoring; mirin
OR (1) 7.58 oz Chirashizushi no Moto (prepared vegetables)
1/4 cup sweet peas
1 Tblsp sliced red pickled ginger
sliced/shaved dry seaweed (decorative and taste)
sweet egg (optional)

Sweet egg: crack 2 eggs into a bowl and wisk until smooth. Add 4 T white sugar and 2 T of water and mix well. In a large skillet, pour a thin layer and cook slowly until top looks firm. Place into oven at 300 degrees until surface of egg mixture is shiny (approx 2 min). Place onto paper towel and let cool. Cut julienne strips and add to your favorite dish or salad.

Flake rice into a large decorative bowl. Slice vegetables thinly and add to bowl or just add one can of the prepared vegetables. Add ginger & mirin (omit mirin if you are using a canned prepared vegetables). Toss thoroughly. Add peas, seaweed, egg and toss lightly. Serve at cool room temperature. Note: if you refrigerate, bring to room temperature; toss before serving.

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