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Chirashi with miso salmon
Fruit and vegetables
350g/12oz mixed fresh
mushrooms
, such as shimeji, enoki, shiitake, cut into bite-sized pieces
1 whole dried red
chilli
, cut into thin strips
few
beetroot
peelings
small bunch
chives
, thinly sliced
100g/3½oz pickled
mushrooms
(from above)
Tins, packets and jars
300g/10½oz uncooked
sushi rice
200g/7oz edamame
beans
, defrosted
few sheets
nori
, thinly sliced
pickled
lotus root (from above)
Cooking ingredients
3 tbsp shoyu (Japanese
soy sauce
)
65ml/2fl oz apple cider
vinegar
3 tbsp
caster sugar
pinch
salt
4 tbsp
rice vinegar
2 tbsp
caster sugar
pinch
salt
2 tbsp
miso
1 tsp toasted
sesame oil
Dairy, eggs and chilled
3 free-range
eggs
Meat, fish and poultry
3 tbsp
mirin
2 tbsp
mirin
2 skin-on
salmon
fillets (roughly 150–170g/5½–6oz per fillet)
Other
3 tbsp sake
100g/3½oz lotus root, peeled, halved, thinly sliced and soaked in water for 15–30 minutes
1 tbsp shoyu
few perilla leaves, thinly sliced
Back to recipe
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