Easiest Way to Make Yummy Canned Mackerel Chirashi Sushi

Without fail making ultimate Canned Mackerel Chirashi Sushi easy, delicious, practical.

Good Evening every body, at this time you get present recipe Canned Mackerel Chirashi Sushi with 13 ingredients and 9 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 9 stages of easy cooking Canned Mackerel Chirashi Sushi.

Ingredients all Canned Mackerel Chirashi Sushi

1. Prepare 1 can : Canned mackerel (soy sauce or miso flavored).

2. Prepare 30 grams : Sugar snap peas.

3. Needed 1 : Chikuwa.

4. Prepare 1 : Beni-shouga red pickled ginger, finely chopped.

5. Prepare 4 : servings Sushi rice.

6. Needed : [A].

7. Prepare 2 tbsp : Sugar.

8. Prepare 2 tsp : Soy sauce.

9. Needed : [B].

10. Needed 2 : Eggs.

11. Prepare 1 tsp : Katakuriko.

12. Prepare 1 tsp : Soy sauce.

13. Prepare 1 tsp : Sake.

If all ingredients Canned Mackerel Chirashi Sushi it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Canned Mackerel Chirashi Sushi

1. Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan..

2. Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done..

1. Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also..

2. You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro….

3. …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate..

4. Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings..

5. Serve cut into portions..

6. Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas..

7. See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage..

Like that formula easy make with set recipes Canned Mackerel Chirashi Sushi, you also do look for more recipes cuisine other interesting on site us, available thousands of various recipes world food and we will continue to add and develop. Starting from culinary healthy easy, tasty, and nutritious to culinary fatty, hard, spicy, sweet, salty acid is on our page. Thank you for reading the ultimate recipe Canned Mackerel Chirashi Sushi.