Chirashi Zushi #2
Tom already has a post here for chirashi zushi, which makes me very thankful since I don’t have to expound so much on what this is. At our house chirashi zushi is known as “lazyman’s sushi”, or the sushi that you’ll eat from a bowl, with chopsticks, instead of your hands, because Mom’s too lazy or too tired to wrap things up.
One such evening in the spring took me to the pages of
from Kikunoi’s Yoshihiro Murata, where I found this beautiful spring sushi, featuring such items as koya dofu and warabi (bracken fern).
This version, while not exactly the lazy person’s sushi (it calls for simmering all of the ingredients SEPARATELY), is still adaptable to suit your moods and tastes. Many of the cookbook’s recipes are quite challenging, not necessarily because of technique, but because of the sheer lengthiness of the ingredient lists, many of which include seafood and other items not readily available even in Asian markets here.
Tom also has several other suggestions of things to add to your chirashi zushi.
Hi Stef – I love the photos from Yoshihiro Murata’s book…though it might be the one book that makes me break my rule for justifying buying “another” cookbook…I’m not quite sure that I’ll be able to make “at least one dish” from that book….
That looks so good. I really like the idea of the sesame and ginger. Is that chicken down the middle?
Oh, aren’t the pictures awesome? I tell you, it took great willpower not to add it to my collection (my new year’s resolution was to stop buying cookbooks and actually sell some). But yes, I’m almost scared to make dishes from it because I might not be able to do them justice.
Tom, that’s eel. There was no fresh eel available so I couldn’t make it according to the recipe. I substituted packaged pre-cooked eel instead.
oh… yummy.