Chirashi with miso salmon recipe
To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through.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.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. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. 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.Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently.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.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. To make the omelette, crack the eggs into a bowl and whisk together. 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. 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. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through. 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. 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. 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. 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. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. 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. 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. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently. 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. 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. 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. 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. To make the omelette, crack the eggs into a bowl and whisk together. To make the omelette, crack the eggs into a bowl and whisk together. 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. 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. 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. 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.