Chirashi salad with miso eggs, marinade & sakura blossom rice vinegar
We offer you a fresh chirashi recipe with authentic japanese flavors! The touch of miso-marinated eggs will awaken your taste buds, while the sakura blossom rice vinegar enhances everything with a floral note. A Chirashi recipe that combines freshness and refinement, perfect for a light and delicious meal.
What is chirashi?
Chirashi, or "scattered sushi" in Japanese, is a traditional dish from Japanese cuisine. It consists of a bowl of cold sushi rice seasoned with rice vinegar, topped with slices of raw or marinated fish (such as salmon, tuna, mackerel, or sea bream) and vegetables like cucumber or avocado. This dish is often prepared for special occasions, such as banquets, festivals, or ceremonies, including Hina Matsuri, the Doll Festival celebrated on March 3rd in Japan in honor of young girls.
Chirashi salad recipe
Ingredients for 2 servings:
- 6 to 8 fresh eggs
- 1 miso marinade
- 120g Japanese rice
- A few slices of purple and green daikon radish (about 4-5 per plate)
- 4 seasonal radishes, thinly sliced with a mandoline
- 80g fresh shelled peas, blanched in salted boiling water
- 1 to 2 stalks of spring onions
- A few sprigs of watercress
- Thin strips of Kinshi Nori
- Gauze bandage (available at pharmacies)
- Two plates for presentation
Chirashi seasoning :
3 tbsp shoyu soy sauce
3 tbsp sakura blossom rice vinegar
2 tbsp golden sesame oil
Preparation of chirashi :
- Prepare the rice in advance using a rice cooker or saucepan. Check out our foolproof rice cooking recipe.
- Plate the salad by placing the rice at the bottom, then adding all the rinsed, drained, and finely cut ingredients to create a fresh and harmonious presentation.
- Place the miso-marinated egg yolk pearls using the Kimi no Misozuke method.
- Prepare the dressing in a small bowl, ensuring the sesame oil, soy sauce, and sakura blossom rice vinegar are well emulsified.
- Before serving, add the finely shredded nori and pour the sauce evenly around the plate.
Tip: To enhance the rice’s flavor, season it with rice vinegar after cooking.
