Aburi Chirashi Don

Japanese cuisine is all about keeping it simple. It is all about the freshest ingredients. This Aburi Chirashi don is exactly just that. Fresh seafood selects of the day, delicately sliced and lightly torched for a lightly charred flavour. Served with condiments of wakame salad, wasabi, on a bed of sushi rice.

INGREDIENTS

CHIRASHI MIX

  • 80g Salmon (Sashimi Grade)
  • 80g Tuna (Sashimi Grade)
  • 4pcs Hokkaido Scallops (Sashimi Grade)
  • 80g Tamago
  • 50g Ikura
  • 80g Mentaiko
  • 20g Japanese Mayonnaise
  • To taste Japanese soy sauce

SEASONING

  • 2tbsp Japanese Soya Sauce
  • 1½tbsp Mirin
  • 1tsp Sugar

SUSHI RICE

  • 360g Sushi Rice
  • 360ml Water
  • 6tbsp Sushi Vinegar

GARNISH

  • 1tsp Wasabi
  • 1tsp Wakame
COOKING METHOD

PREPARING CHIRASHI MIX

  1. Slice salmon belly, tuna, scallops and tamago
  2. Mix mentaiko with mayonnaise and a hint of japanese soy sauce
  3. Set aside ready for assembly

SEASONING

  1. Mix well together and set aside for assembly

SUSHI RICE

  1. Wash the sushi rice until all the starch has been washed off (at least 4 times)
  2. Leave the sushi rice to soak in water for 30mins then strain it in a sieve properly
  3. Add measured water, cook in rice cooker
  4. Once the rice is cooked, transfer to a flat large container and add in sushi vinegar
  5. With a spatula, mix the rice and vinegar gently without breaking the rice grains
  6. Keep warm ready for assembly

ASSEMBLY

  1. Spread salmon, tuna, scallops, tamago on a tray and gently charred with a blow torch
  2. Lay sushi rice till it reaches ¾ way mark of the bowl
  3. Spread a layer of mentaiko on top of rice and burn lightly with blow torch
  4. Carefully lay salmon, tuna, scallops, tamago, ikura on the mentaiko layer
  5. Garnish with wakame and wasabi on the side
  6. Serve with prepared seasoning

SUGGESTED PRODUCTS