/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Chirashi with miso salmon

Prepare
over 2 hours
Cook
30 mins to 1 hour
Serve
Serves 2
Dietary
Dairy-free

Kenji Morimoto's chirashi rice bowl with pickled mushrooms and lotus root makes a decadent weekend feast.

By Kenji Morimoto

From Celebration Kitchen

Shopping list

Ingredients

For the shoyu pickled mushrooms

  • 350g/12oz mixed fresh mushrooms, such as shimeji, enoki, shiitake, cut into bite-sized pieces
  • 3 tbsp shoyu (Japanese soy sauce)
  • 3 tbsp mirin
  • 3 tbsp sake
  • 1 whole dried red chilli, cut into thin strips

For the pickled lotus root

  • 100g/3½oz lotus root, peeled, halved, thinly sliced and soaked in water for 15–30 minutes
  • 65ml/2fl oz apple cider vinegar
  • 3 tbsp caster sugar
  • pinch salt
  • few beetroot peelings

For the rice seasoning

For the rice

For the miso salmon

  • 2 tbsp miso
  • 2 tbsp mirin
  • 1 tbsp shoyu
  • 1 tsp toasted sesame oil
  • 2 skin-on salmon fillets (roughly 150–170g/5½–6oz per fillet)

For the omelette

To serve

  • few perilla leaves, thinly sliced
  • small bunch chives, thinly sliced
  • few sheets nori, thinly sliced
  • pickled lotus root (from above)
  • 100g/3½oz pickled mushrooms (from above)

Method

  1. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through.

  2. Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight.

  3. To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight.

  4. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside.

  5. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down.

  6. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently.

  7. To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge.

  8. Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet.

  9. To make the omelette, crack the eggs into a bowl and whisk together.

  10. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces.

  11. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori.