RECIPE: Kinpira Gobo (Braised Carrot & Burdock Root) Chirashizushi (Rice Bowl)
Chirashi Sushi or chirashizushi (ちらし寿司), translates to “scattered sushi” and is essentially a bowl of sushi rice topped with sashimi. Variations include different types of proteins (unagi or eel, shrimp, or egg) and any combination of fresh seasonal vegetables. Generally made for festive occasions, chirashizushi is undoubtedly one of the simplest versions of sushi. All it needs is a good base (Sushi Rice) and any toppings that best satisfy your taste. Try our Kinpira Gobo (Braised Carrot & Burdock Root) topping.
Servings: 3-4 chirshizushi
- 1 gobo (burdock root)
- ½ carrot
- 2 tbsp vegetable oil
- 1½ tbsp mirin
- 1 tbsp Marunaka’s Brewing Soy Sauce
- 1 tsp Soda Bushi Dashi Powder mixed in ½ cup of water
- 1 tbsp sugar
- ½ tbsp sake
- 1 tsp sesame seeds
- Peel the gobo and slice thinly trying to make the pieces all the same length. Wash and leave in water until ready to use (if you leave it out of water it will change color).
- Peel and cut the carrot into the same size as the gobo.
- In a frying pan, heat the oil and add the gobo followed by the carrots. Stir fry for 3 to 4 minutes. Add mirin, Marunaka’s Brewing Soy Sauce, Soda Bushi Dashi Powder, sugar, and sake and continue to cook until the liquid has evaporated.
- Turn off the heat and add on top of a bowl of Sushi Rice. Finish by adding the sesame seeds on top.
Recipes courtesy of Eleonora Badellino of Daidokoro Labo. You can find her at www.elydream.com and @everydayobento