RECIPE: Kinpira Gobo Chirashizushi (Braised Carrot & Burdock Root Rice Bowl)

Chirashi Sushi or chirashizushi, 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

Ingredients: 

• 1 gobo (burdock root)
• ½ carrot
• 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
• 1 tsp sesame seeds

* Available in our Creative Beginnings: Redefining "Wa" Care Package of Japanese cooking essentials.

Instructions:

1. 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).
2. Peel and cut the carrot into the same size as the gobo.
3. In a frying pan, heat the oil and add the gobo followed by the carrots. Stir fry for 3 to 4 minutes. Add mirin, soy sauce, dashi powder, sugar, and sake and continue to cook until the liquid has evaporated.
4. 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. You can find her at @everydayobento