Step-by-Step Guide to Prepare Award-winning Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs
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To get started with this particular recipe, we must prepare a few components. You can have Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs using 13 ingredients and 6 steps. Here is how you can achieve that.
I was chosen as a recipe tester for Nagatanien's chirashi sushi mix. I created a recipe that'll be a sure hit to my family.
This is perfect for my family of three. The packet itself is enough for us. You can quickly prepare this for lunch. Recipe by Koyukki-
Ingredients and spices that need to be Get to make Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs:
- 1 packet out of 2 in a bag Commercial chirashi sushi mix (I used Nagatanien)
- 500 grams Plain cooked rice
- 1 White sesame seeds
- 1 Mizuna leaves
- For sweet and spicy fried pork
- 200 grams Thinly-sliced pork belly
- 1 tbsp ☆ Sake
- 1 tbsp ☆ Soy sauce
- 1 tbsp ☆ Mirin
- 1/2 tbsp ☆ Sugar
- For creamy scrambled eggs
- 2 Eggs
- 1 pinch of each Salt and pepper
Steps to make Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs
- Mix the chirashi sushi mix to cooked white rice (my child usually helps me out). Add the shredded nori that comes with the sushi seasoning pack and sesame seeds.
- Scatter mizuna leaves.
- Cut the thinly sliced pork belly into bite sizes and fry (blot excess grease with paper towels if necessary). Season with the ☆ ingredients, then remove from the pan.
- Make soft scrambled eggs. It's best if the eggs are made creamy and fluffy, although this is a personal preference.
- Scatter on top of the mizuna leaves.
- Top with the pork and it is done. The combination of the tart sushi rice, the sweet and spicy pork belly, creamy egg, and crunchy mizuna is exquisite.
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