Recipe of Perfect Shirasu Rice Bowl (Shirasu-don)
Hey everyone, I hope you are having an incredible day today. Today, I'm gonna show you how to make a special dish, Recipe of Award-winning Shirasu Rice Bowl (Shirasu-don). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Shirasu Rice Bowl (Shirasu-don), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Shirasu Rice Bowl (Shirasu-don) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Shirasu Rice Bowl (Shirasu-don) is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Shirasu Rice Bowl (Shirasu-don) estimated approx 15 mins.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have Shirasu Rice Bowl (Shirasu-don) using 6 ingredients and 4 steps. Here is how you can achieve that.
A popular dish in the Shonan region of Japan made with shirasu, or baby sardines. This recipe came directly from the fisherman! His "top secret" sauce will make the best shirasu don you've had yet! Kama-age shirasu (boiled, not dried, shirasu) come in various grades of saltiness, so adjust how much sauce you use if needed. This also goes well with grated ginger and myoga ginger.
Ingredients and spices that need to be Get to make Shirasu Rice Bowl (Shirasu-don):
- 1 serving cooked rice
- 1 handful Kama-age Shirasu, or boiled shirasu/baby sardines
- 1 leaf Shiso, also called Perilla or Ooba
- 2 teaspoons sesame seeds
- 1 teaspoon soy sauce
- 1/2 teaspoon mirin
Steps to make Shirasu Rice Bowl (Shirasu-don)
- Mix the soy sauce and mirin to make the sauce. Slice the shiso leaf into very thin strips.
- Fill your rice bowl with a serving of hot rice and top it with plenty of shirasu.
- Pore over the sauce and garnish with the sliced shiso leaf and sesame seeds.
- This is also great with minced myoga ginger and/or grated ginger.
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