Bara Chirashi Recipe

Name: Bara Chirashi Recipe
Ingredients: 250g of Japanese short grain rice; 50g of rice vinegar; 30g of caster sugar; 10g of salt; 1g of kombu; 70g of egg white; 50g of caster sugar; 85g of egg yolk; 50g of surimi, (the paste used to make crab sticks); 35g of mirin; 5g of light soy sauce; 1 pinch of sea salt; 6 quail eggs; 50g of light soy sauce; 20g of mirin; 20g of sake; 400g of yellowfin tuna, cod, salmon, cooked eel, king crab or whatever fish is at its best and freshest on the day; soy sauce, for marinating; nasturtium leaves; radishes, in a variety of colours and cut into various shapes; salmon roe, caviar and tobiko; cucumber, very finely sliced; edible flowers

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This absolutely stunning dish of mixed sashimi on a bed of rice is almost too beautiful to eat!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.

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Ingredients

250g of Japanese short grain rice
50g of rice vinegar
30g of caster sugar
10g of salt
1g of kombu
70g of egg white
50g of caster sugar
85g of egg yolk
50g of surimi, (the paste used to make crab sticks)
35g of mirin
5g of light soy sauce
1 pinch of sea salt
6 quail eggs
50g of light soy sauce
20g of mirin
20g of sake
400g of yellowfin tuna, cod, salmon, cooked eel, king crab or whatever fish is at its best and freshest on the day
soy sauce, for marinating
nasturtium leaves
radishes, in a variety of colours and cut into various shapes
salmon roe, caviar and tobiko
cucumber, very finely sliced
edible flowers