* This post is part of the Royal Selangor Jellyriffic Competition where ten bloggers from around the world compete by posting recipes each day for 30 days in the month of October 2011 to raise awareness and support for breast cancer. *
Follow our progress and download our recipes in the “Cuisines of the World” by clicking the image below:
Mysaucepan felt a little nervous as she attempted this particular dish to complement our first recipe of this competition. It feels as though it has been ages since we first started steaming our version of chawanmushi. With each new recipe since then, we want to ensure a good balance of taste and flavours and most importantly, the recipe will conceptually work by using the jelly mould.
But this is not the reason she is feeling edgy. Since we started blogging some six months ago, one of our readers have encouraged us with her comments. We draw inspiration from her recipes and the way food is presented in her beautiful blog. Nami, we hope this recipe and presentation will do justice to subtle flavours and intricate presentation which is the very essence of Japanese cuisine.
Chirashizushi literally means “scattered sushi”.
It usually consists of a variety of sashimi and garnishes that are scattered over a bowl of sushi rice. It is comfort Japanese food because it is hearty and filling. There is also no standard formula or ingredients because it is often up to the chef or customer’s request as to what goes into this dish.
The ones I have had at Japanese restaurants are usually an assortment of diced up sashimi. I have no documented evidence but I believe this dish is concocted by chefs to make use of the sashimi “off cuts” in the process of making sushi and sashimi.
Edomae chirashizushi are uncooked ingredients that are artfully arranged on top of sushi rice and usually served in a bowl. We thought of this recipe because it is a refreshing dish that would complement our suggested entree of a hot chawanmushi.
Also, we believe the Royal Selangor jelly mould is a very useful tool to artfully arrange food in a cone. The beautiful creations that can be achieved are only limited by your imagination.
Here, we are presenting two edomae chirashizushi, using tobiko (flying fish roe), egg omelette, avocado, tuna and salmon sashimi.
Day 16: Main – Edomae Chirashizushi
This is a really fun and exciting recipe to make with the jelly mould because you never quite know how it would look even as you are arranging and stacking all the ingredients in the mould.
Essentially, you need to call upon you imagination to visualise how the chirashizushi cone would eventually look like.
Throughout this competition, we have come up with some recipes which require very little cooking if at all any. This recipe only involved cooking the egg into an omelette but strictly speaking, this is a edomae chirashizushi so you can even omit the omelette and indeed, some restaurants would serve this dish with a raw egg cracked over all the raw ingredients. I know this is a dish that would freak my dear sister out because she eats nothing raw, let alone a raw egg!
3 – 4 tablespoon fresh tobiko
2 eggs, beaten
10 slices salmon sashimi, cut into small cubes and slices
10 slices tuna sashimi, cut into small cubes and slices
1 avocado, cut into small cubes and slices
Half cup sushi rice
1 sheet nori, cut into strips for garnishing
2 tablespoon pickled ginger for garnishing
1 tablespoon wasabi
2 – 3 table spoon light soy sauce
1. Cook the sushi rice then set aside and let it cool completely. If required, let it cool in the fridge before using it at room temperature or just slightly chilled.
2. Heat pan with a little vegetable oil and pour in beaten egg. When underside is cooked, flip egg over and cook until firm. Set aside and let cool.
3. Arrange all the raw ingredients in the Royal Selangor jelly mould according to your artistic flair.
4. Serve immediately after preparation with some fresh wasabi and light soy sauce for dipping.
Makes approximately two moulds
Tips for this recipe:
1. As you are working with raw ingredients, it is essential to work fast to preserve the freshness of the seafood. Plan and prepare all your tools before working with the raw ingredients. Ensure your knives, chopping boards, plates are very clean and sharp.
2. If you are preparing this dish in a humid tropical environment, I would suggest chilling your dinner plates in the fridge to ensure the edomae chirashizushi remain fresh and vibrant when serving.
3. Nori sheets and water are not best of friends. Ensure your hands and equipment are completely dry when cutting the nori sheets. Use immediately when cut or the nori will turn damp and soggy.
4. We wanted to use ikura or salmon roe but thought it may not survive the pressure test at the tip of the jelly mould as well as the tobiko. Alternatively, you can scatter the ikura around the edomae chirashizushi which I believe would add a beautiful touch as a delicious garnish too!
We had these two edomae chirashizushi for dinner and while it tasty and refreshing just like any sushi and sashimi that we have had at Japanese restaurants, we loved the presentation and was reluctant to ruin it with our chopsticks.
The good thing about this recipe is that it can be prepared in advance and would make excellent entrees when entertaining at home. This would certainly be on our to-do list next time we have friends over.
So dear readers, what is your favourite Japanese cuisine?
*Note to readers: You can support and help raise the awareness of breast cancer by the following ways:
- Share our recipes with family and friends on Facebook or Twitter.
- Like chopinandmysaucepan on Facebook.
- Follow chopinandmysaucepan on Twitter.
- Suggest to us any recipe, jelly or otherwise that you may like us to cook using the mould. Recipes do not necessarily need to incorporate gelatin and participants are encouraged to be as creative as possible. We need all the help we can get and would welcome any creative ideas and recipes from our readers.
- Purchase a jelly mould from Royal Selangor. Remember, all sales proceeds will go towards improving the lives of women affected by breast cancer.
Win an Olympus VG-110 camera
To encourage readers to support the cause for breast cancer awareness, we will give away an Olympus VG-110 camera to one lucky reader.
All you have to do over the next thirty days is to provide your comments, feedback, suggestions or any recipes and you will be in the running to receive this camera. This prize is open to any and all readers.
If you enjoy our daily posts throughout October 2011, do consider helping the cause for breast cancer by participating in any or all the the ways mentioned above.
We wish you good health and happy cooking!
Chopinand & Mysaucepan