Fiesta Friday, with Petra Food Eat Love.When the rice is ready, place in a largish bowl, and top at will, aiming for some type of aesthetic presentation. Add the shrimp, reduce to a simmer, and allow to simmer about 2 minutes. As you complete, add a dash of toasted sesame oil.įor a boil, heat up a pot of water to a boil. Cook for 1.5-2 minutes a side, depending on the size of your shrimp. Including the tail of the shell, although that’s not essential.įor pan-frying, Pan fry on medium high with a little oil, adding a dash of ground pepper. Remove and slice into pieces.įor the shrimp: De-shell and de-vein. Flip a fillet after cooking about 3 minutes, then cook longer for another 3 minutes. In my case I pan-fried the kingfish and the shrimp.įor the kingfish: Pan fry on medium high with a little oil, adding some pepper and a tiny sprinkle of hot pepper flakes if desired. While the rice is cooking, cook any topping ingredients that need to be cooked. Add the rice, water, salt, and the shiitake and tree ears together in the cooker or pot. I used a rice cooker but a pot on the cooktop is fine. You need to rinse rice three or four times until the water runs clear of the starch. Chop up the mushrooms and tree ears to small pieces and discard any bits that are still tough. Remove the fungi/mushrooms and reserve the liquid for another recipe. Rehydrate the tree ears and the dried shiitake in warm or hot water for around an hour or so. Sesame seeds, white or black, perhaps toasted.(PS, especially with salmon, I do a HARD FREEZE of this for at least five days before serving raw.) Adjust if things are out and out substitutions for ingredients above.) Optional topping ideas that I wish I had (or had thought of): (Adjust quantities of the above if you are adding in additional things. Five or six grape tomatoes, sliced in half.(These should also be cooked, pan-fried, steamed or baked.) Five or six medium-sized shrimp, shells removed, and deveined.(This should be cooked – pan fried or baked) Deboned meat from one small kingfish fillet.A heaping teaspoon of lumpfish roe (flying fish row is even better).(These were bought fresh, and I froze them for a good FIVE days prior to use.) 3-4 raw sea scallops from a reputable source, sliced in half or thirds depending on size.Various toppings of your choice – mine were: 2 small to medium sized dehydrated “tree ears” (a type of fungus).Serves: 1 or 2, depending if there are sides. Prep Time: About 10 minutes active, but let the mushrooms/fungi soak for at least 45 minutes. This was made for one (no sides, no dessert). When flying fish roe is unavailable - punt! Had I been thinking further – a good sprinkle of toasted sesame seeds? Keep some wasabi and/or soy sauce/tamari and/or ginger slivers aside. As it was, the grape tomatoes were needing to be eaten, and my lone avocado was… dead.Īt any rate, find what you can find, and work with it. Had they been available, I would have added perilla leaves. Sub with any finned fish you like or feel to be appropriate. I had gotten the kingfish from a Korean grocery, pre-COVID. The kingfish I found at the bottom of my freezer is a stand-in for the missing salmon. I also cooked in some rehydrated shiitake mushroom, and a little rehydrated “tree ear” fungi.
I made the Japanese sushi rice in itself authentically – I have a stash of that rice, and some rice vinegar and some sugar – and a rice cooker. Just don’t EVER pass this off as authentic – and don’t limit yourselves to the attempt to find a couple unusual ingredients I DID manage to include! I will be doing a riff on a real chirashi – it was a last minute concept since 1) I couldn’t find the salmon and 2) some of the other ingredients I’d normally include were not in my house at the time. Normally, you SHOULD see the rice!Ĭhirashi is a Japanese dish where sashimi (seafood, often raw) and a few light vegetables of Japanese origin is laid over a bed of sushi rice, prepared the Japanese way (with a little rice vinegar and a little sugar mixed in). A chirashi bowl with more ingredients topping the rice than standard.
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