Culinary Studio Culinary Art 2012.Mar.
Ingredients (Serves 2)
Sushi Rice
| Cooked rice |
1 cup (Japanese measure) |
| Shiso leaves |
2 leaves - Julienned |
Sushi Vinegar
| Vinegar |
1 tbsp |
| Sugar |
2/3 tbsp |
| Salt |
Just under 1/2 tsp |
Chicken Soboro
| Ground chicken breast |
100g - Mix with shio koji and marinate overnight |
| Shio koji |
2 tsp |
| Sake |
2 tbsp |
| Soy sauce |
1/4 tsp |
| Ginger juice |
1/2 tsp |
Egg Soboro
| Eggs |
2 - Mix with shio koji and sugar and let rest for 30 minutes |
| Shio koji |
1/2 tsp |
| Sugar |
1 tbsp |
Garnish
| Carrot flowers |
As needed - Cut out from blanched carrot slices |
| Canola Flowers |
As needed - Quickly blanched |
| Pickled ginger |
As needed |
Method
- Mix the sushi vinegar into the cooked rice and sprinkle with shiso leaves to prepare the sushi rice.
- Make the chicken soboro: In a small pot, combine the ground chicken mixed with shio koji and sake. Cook over medium heat while stirring until crumbled. Add ginger juice and soy sauce and stir until the liquid is gone.
- Make the egg soboro: In a small pot, mix the egg with shio koji and sugar. Cook over low heat while stirring with several chopsticks to create fine crumbs.
- Serve the sushi rice in a bowl, top with the chicken and egg soboro, and garnish with carrot flowers, canola flowers, and pickled ginger.