“Chirashi Sushi” means “Decoration Sushi”. Contrary to what you might think it does not have to include fish or seafood.
The Missus can make a beautiful one with beef!
It certainly looked colorful and appetizing!
I couldn’t wait to break it in! LOL
The Missus first concocted the Chirashi Sushi rice as a normal sushi rice before mixing it with small pieces of beef and vegetables as well as chopped shiso and others.
She then covered it first one half with shredded beef stir-fried with sauce of her own (blending) making including soy sauce and black sesame seeds.
She covered the other half with soboro tamago/Japanese-style scrambled (sweet) eggs.
She drew a boundary with a mixture of shredded carrot and shishito/thin peppercorns seasoned with wasabi vinaigrette!
The side dish for all its colors required the Missus’ hand for all the ingredients!
The aubergines/eggplants and goya/bitter melon, both from her mother’s garden, were prepared as o-hitashi, that is, first steamed/cooked and then lightly marinated.
The renkon/lotus roots, also coming from her mother’s garden were prepared in two manners. They were both sliced and boiled first. Half were pickled in umboshi and umezu/sweet vinegar into a pink color, the other half was marinated in soft wasabi paste of her own making!
As for dessert, the Missus cooked apples in wine and grenadine!
Beautiful colors reminiscent of the Fall season! Beautiful in many senses!
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