Aromatic Unagi Chirashizushi
A delightful chirashizushi with unagi (freshwater eel) and fragrant Japanese herbs. Colorful and bursting with flavor, this dish is sure to impress your guests!
Photographed by TAKAHIRO IMASHIMIZU
Calorie count is per serving.
Excludes time needed to cook the rice.
Ingredients (Serves 3-4)
- 1 bunch shiso (approx. 10 leaves)
- 6 myoga
- 60 g unagi kabayaki (store-bought)
- 360 ml rice (2 rice cups)
- 1 piece konbu kelp (3 cm square)
- 80 ml rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 1 tbsp white sesame seeds
- A pinch of salt
Rinse the rice and place in the inner bowl of your rice cooker along with the konbu. Add water to the level indicated for plain white rice and start the cooking process.
Tear the shiso into easy-to-eat pieces. Cut the myoga into shreds. Cut the unagi into easy-to-eat pieces.
Boil water in a pot and parboil the myoga. Drain, sprinkle with salt, and set aside to cool.
In a separate pot, combine [A] and place over medium heat. When the sugar has melted, empty the contents into a bowl and set aside to cool. Add the myoga and soak for 4-5 minutes.
The vinegar will take on the pale pink color of the myoga.
Empty the cooked rice into a large bowl. Drizzle the vinegar mixture, along with the myoga, over the rice in a circular motion. Fold into the rice with a cutting motion. Mix in the unagi and white sesame seeds. Add the shiso and lightly mix together.