Heat a frying pan, lightly oil it if required, and cook Chicken until nicely browned. Mix Sushi Rice, Carrot, Snow Peas, Edamame and Shiitake, and combine.When almost cooked, add Snow Peas and quickly blanch them. *Note: If you cook Fresh Shiitake, instead of simmering in the sauce, you can cook them with the Teriyaki Sauce that is left in the frying pan after Chicken is cooked.Set aside to cool and squeeze slightly to remove excess liquid. (OR use already sliced Dried Shiitake.) Place in a sauce pan, add just enough water to cover, 1 tablespoon Sugar, 2 tablespoons Soy Sauce & 1 tablespoon Mirin, cook until the sauce thickens. Soak Dried Shiitake in water until soft, drain and slice thinly.Cover the Rice with a damp cloth to stop the Rice drying out. Mix it well gently and thoroughly, fanning the rice with a fan or piece of cardboard to help the rice cool quickly. When Rice is cooked and steamed, pour the Sushi Vinegar over the HOT rice, then empty it into a large mixing bowl.Make Sushi Vinegar by mixing Rice Vinegar, Sugar and Salt. Cook Rice with slightly less amount of water to achieve firmer texture. Toasted Sushi Nori (Seaweed Sheet) *cut into fine strips Method Mirin, Sugar and Soy Sauce to season Shiitakeġ/2 Carrot *cut into small pieces or strips It was delicious of course.Ģ cups (*180ml cup) Japanese Short Grain Riceĥ00g Chicken Thigh Fillets *cut into bite-size piecesģ to 4 Dried Shiitake Mushrooms *softened and sliced As Teriyaki Chicken is my Aussie family’s favourite filling for Sushi Rolls, today I decided to make Teriyaki Chicken Chirashi-zushi for the first time in my life. I often make it, but I have never made ‘Chirashi-zushi’ with Chicken. ‘Chirashi-zushi’ is a type of Sushi and it is a kind of decorated rice salad.
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