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Before you jump to Canned Mackerel Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.
Until fairly recently anyone who indicated concern about the destruction of the environment raised skeptical eyebrows. That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the specialists, to clean up the surroundings we are all going to have to make some changes. These types of changes need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, generally in the kitchen.
Maybe the food just isn’t quite as good when cooked in the microwave, however it will save you money to use it over your oven. As soon as you find out it will require 75% more energy to cook in the oven, you could possibly look for more ways to use the microwave. When it relates to boiling water and steaming vegetables, you can save a lot of energy and do the job faster with countertop appliances rather than a stove. Many men and women incorrectly believe that doing the dishes by hand uses less energy than a dishwasher. Mainly if you make sure the dishwasher is full prior to starting a cycle. Don’t dry the dishes using heat, make use of the cool dry or air dry features to increase the money you save.
The kitchen on its own offers you many small methods by which energy and money can be saved. Eco-friendly living just isn’t that tough. A lot of it really is simply utilizing common sense.
We hope you got benefit from reading it, now let’s go back to canned mackerel chirashi sushi recipe. To make canned mackerel chirashi sushi you only need 13 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to prepare Canned Mackerel Chirashi Sushi:
- Take 1 can Canned mackerel (soy sauce or miso flavored)
- Use 30 grams Sugar snap peas
- Provide 1 Chikuwa
- Get 1 Beni-shouga red pickled ginger, finely chopped
- Use 4 servings Sushi rice
- Provide [A]
- You need 2 tbsp Sugar
- Get 2 tsp Soy sauce
- Prepare [B]
- Use 2 Eggs
- Provide 1 tsp Katakuriko
- Provide 1 tsp Soy sauce
- Take 1 tsp Sake
Steps to make Canned Mackerel Chirashi Sushi:
- Put the [A] ingredients and the canned mackerel, liquid and all, in a frying pan.
- Cook while flaking the mackerel until there is almost no liquid left in the pan. That's the mackerel soboro done.
- Boil the sugar snap peas in boiling salted water for a minute, then finely julienne. Make kinshi tamago (finely shredded thin omelette) with the [B] ingredients. Finely julienne the chikuwa also.
- You can serve it in any way you like, but what I do is to line a shallow square mold with the kinshi tamago, then the mackerel soboro…
- …then the rice and more mackerel soboro. I press it down firmly, then unmold it on a serving plate.
- Add the chikuwa, sugar snap pears an beni-shouga red pickled ginger on top and it's done. This is 4 servings.
- Serve cut into portions.
- Instead of pressing it into a mold, you can just put the cooked mackerel on top of a bed of sushi rice, then top with kinshi tamago, beni-shouga and sugar snap peas.
- See my recipe for "Canned Mackerel and Chinese Cabbage Simmered With Miso", which is simmered just using the moisture of the cabbage.
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