Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, shirasu rice bowl (shirasu-don). One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Mix the soy sauce and mirin to make the sauce. Slice the shiso leaf into very thin strips. The Bento Buster makes a quick and easy, and extremely healthy Shirasu Don.
Shirasu Rice Bowl (Shirasu-don) is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Shirasu Rice Bowl (Shirasu-don) is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few components. You can have shirasu rice bowl (shirasu-don) using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Shirasu Rice Bowl (Shirasu-don):
- Prepare 1 serving cooked rice
- Make ready 1 handful Kama-age Shirasu, or boiled shirasu/baby sardines
- Get 1 leaf Shiso, also called Perilla or Ooba
- Take 2 teaspoons sesame seeds
- Get 1 teaspoon soy sauce
- Make ready 1/2 teaspoon mirin
For shirasu don, fresh and raw shirasu is simply placed on top of a bed of rice in a bowl. shirasu don. Top the rice bowls with a heap of shirasu. Garnish with egg yolk and grated ginger. Shirasu is either served fresh(nama-shirasu), or boiled(kamaage-shirasu).
Instructions to make Shirasu Rice Bowl (Shirasu-don):
- Mix the soy sauce and mirin to make the sauce. Slice the shiso leaf into very thin strips.
- Fill your rice bowl with a serving of hot rice and top it with plenty of shirasu.
- Pore over the sauce and garnish with the sliced shiso leaf and sesame seeds.
- This is also great with minced myoga ginger and/or grated ginger.
Boiled, it has a softer texture and sweeter flavor. Each one has a special flavor, so try both when you have a chance to eat shirasu-don. Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called "chirimen" because it resembles the chirimen crepe fabric made by a. Kama-age shirasu (boiled, not dried, shirasu) come in various grades of saltiness, so adjust how much sauce you use if needed.
So that’s going to wrap it up with this special food shirasu rice bowl (shirasu-don) recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
