Bara chirashi sauce how to#
Bara chirashi sauce full#

With other affordable eateries such as Teppei Syokudo and Sushiro out there, this certainly isn’t the best place to go to get your fix of cheap chirashi don. When you’re at a Japanese joint with ‘chirashi’ in its name, you already know which dish to try first. In case you missed the headline, Chirashi King Kong combines two major food trends in one dish – rice bowls…and truffle. Chirashi Sushi Dressing 2 tablespoon Mirin or 2 teaspoon each sugar and water 2 tablespoon Soy Sauce 2 tablespoon Rice Vinegar 1 tablespoon Vegetable Oil 1 tablespoon Green Tea or water Instructions Seasoned Sushi Rice Once you've cooked your rice, mix vinegar, sugar and salt together and sprinkle over rice. When I realised I would be heading down to the new Chirashi King Kong for a taste test, my heart did a joyful little flip. Unsurprisingly, all of them have been nothing short of delicious. CHILLI POP sauteed rock shrimp w/chilli sauce, 8.5. From Sutachi to Big Bowls Project, I’ve had my fair share of donburi and grain bowls. OISHI MUSHROOM mushroom and asparagus sauteed in sweet soy sauce, 8.5. Add the vinegar mix to the cauliflower.Chirashi King Kong is here at Tanjong Pagar Plaza Mix together rice vinegar, sugar substitute, and salt. Chop and then rice a small head of cauliflower.

Bara chirashi sauce full#

My full recipe for keto sushi rice is in the recipe card at the bottom of this post, but as a quick runthrough of what you’re looking at, you’ll:

I just find it works better with the sushi rice seasoning, a better pairing for it. It just works!įor this, I prefer the taste of cauliflower rice. I like the mild celery taste it adds to whatever I put on it, especially when we’re talking about things like buffalo chicken meatballs. Given the choice between the two options, in general I prefer the celery root. Recently, I managed to cure my gout (knock on wood!), and cauliflower has made a VERY welcome reappearance on our menu. Usually, my go-to rice options are celery root (“Celeriac”), and cauliflower - both allow for keto -ifying otherwise carbby dishes.Ĭauliflower wasn’t even an option for me until recently, as it was a HORRIBLE gout trigger for me for about 3 years - I’d loved it before that point! An easy way for me to go low carb with a chirashi bowl is to use. While I love regular sushi rice, I’m needing to cut my carbs. Mix the sugar and salt into the rice vinegar until dissolved (without heating the vinegar), then add the kombu and leave to infuse overnight in the fridge. Serve it warm or room temperature, whichever you prefer. The day before you plan to serve this dish, place the quail eggs in the freezer and prepare the vinegar for the sushi rice. We just toss the rice and water into our rice cooker, mix up the sushi vinegar mixture, and let it go til the rice is ready.

Bara chirashi sauce how to#

If you’re like to go traditional - and full carb! - with it, check out my How to Make Sushi Rice post over on Celebration Generation, my main - not low carb - blog. In Japanese restaurants, Chirashi Bowls are always served on seasoned sushi rice, generally at room temperature - much like sushi.

Here’s some information about not only the rice, but some of the popular topping options: Riceīefore we cover everything you’re putting ON TOP of the rice, let’s talk about the bed of sushi rice itself. While the rice - or cauliflower rice - is a basic recipe to follow, the various ingredients you’ll choose to top yours with are what make the chirashi bowl your own. Chirashi bowls are very much a matter of “choose your own adventure”, rather than a set recipe.