RECIPE: Japanese Red Vinegar Chirashizushi (Sushi Rice Bowl)

Chirashizushi (literally “scattered sushi”) is served on special occasions in Japan including New Year’s Day. It’s made from a bed of sushi rice that is adorned with a variety of toppings such as egg, fresh vegetables, cooked seafood, and sashimi. This recipe includes instructions for two popular chirashizushi toppings -- kinshi tamago (shredded egg crepe) and kinpira gobo (braised carrot and burdock root) -- though you can also add steamed renkon (lotus root), steamed green beans, cooked shrimp, nori (seaweed) and pickled ginger as pictured, or any of your favorite vegetables and protein.

To make the sushi rice, we use red vinegar. While white vinegar is made by aging fermented rice, Japanese red vinegar (akazu) is made by aging sake lees, the residue left behind during the sake-making process. Fermented for three to five years, Japanese red vinegar is prized by sushi chefs due to its smooth and bright flavor that pairs wonderfully with seafood. 

Kinshi tamago (shredded egg crepe) is very easy to make. Simply scramble together eggs, salt, and oil, then cook in a very thin layer in a frying pan. Roll up the cooked egg crepes, then julienne them into thin strips. When sprinkled over rice, kinshi tamago resembles pale yellow confetti! 

Kinpira gobo (braised carrot and burdock root) is also easy to prepare. Stir-fry matchstick-shaped carrot and burdock in oil for 3-4 minutes, then simmer in mirin, soy sauce, dashi, sugar, and sake until all the liquid is evaporated. Crunchy and savory, kinpira gobo is delicious over rice. 

Chirashizushi is a show-stopping way to present seasonal ingredients. If you’re looking for an aesthetically pleasing dish to wow guests, try experimenting with your own chirashizushi combinations!

Servings: 1

Ingredients:

• 175g cooked rice
• 2½ tbsp red vinegar
• 1 tsp sugar (adjust to your preference)

Kinshi Tamago (Shredded Egg Crepes) Topping

• 2 eggs
• Pinch of salt
• 1 tbsp oil 

Kinpira Gobo (Braised Carrot & Burdock Root) Topping

• ½ gobo (burdock root) (peel, wash and julienne)
• ½ carrot (peel, wash and julienne)
• 2 tbsp vegetable oil 
• 1½ tbsp mirin
• 1 tbsp soy sauce*  
• 1 tsp soda bushi dashi powder* mixed in ½ cup of water
• 1 tbsp sugar
• ½ tbsp sake
  
  

Instructions:

To make Sushi Rice

1. Combine the cooked rice with the vinegar and sugar. Stir gently to combine.
2. Pack the rice into a bowl and top with your favorite toppings.

To make Kinshi Tamago (Shredded Egg Crepes) Topping

1. Beat the eggs in a bowl with a pinch of salt
2. In a small frying pan, heat the oil. When hot, pour in some of the egg mix, spreading with a round movement of the pan until you have a paper thin layer. Cook for less than 1 minute. Be sure not to overcook. Turn over and cook the other side for a few seconds. Remove from pan. Repeat for all the egg mix.
3. Roll the egg crepes and julienne into really thin strips. Add on top of the bowl of Sushi Rice.

To make Kinpira Gobo (Braised Carrot & Burdock Root) Topping

1. In a frying pan, heat the oil and add the gobo followed by the carrots. Stir fry for 3 to 4 mins. Add mirin, soy sauce, dashi powder in water, sugar, and sake and continue to cook until the liquid has evaporated. Add on top of the bowl of Sushi Rice. 

*Available in our Creative Beginnings: Redefining “Wa” Care Package

Introduction courtesy of Britney Budiman

Britney Budiman (@booritney) is a writer, minimalist, aspiring effective altruist, and runner-in-progress with a penchant for saying “yes.” Previously, she has worked in Cambodia at a traditional arts NGO, in Brazil as a social sciences researcher, and in San Francisco at a housing start-up. She currently lives in the countryside of Kagoshima, Japan, where she teaches English. Her favorite thing in the world is good conversation.