Shirasu Rice Bowl (Shirasu-don). Mix the soy sauce and mirin to make the sauce. Slice the shiso leaf into very thin strips. Enoshima-don] ("don" refers to rice bowl dishes) is a.

Shirasu don is a traditional Japanese dish originating from the Kanagawa region. It's a specialty of Chigasaki, Enoshima Island, and Kamakura. Their texture is light and fluffy, while the aromas are slightly salty. You can have Shirasu Rice Bowl (Shirasu-don) using 6 ingredients and 4 steps. Here is how you cook it.

Ingredients of Shirasu Rice Bowl (Shirasu-don)

Prepare 1 of serving cooked rice.
You need 1 handful of Kama-age Shirasu, or boiled shirasu/baby sardines.
Prepare 1 leaf of Shiso, also called Perilla or Ooba.
It's 2 teaspoons of sesame seeds.
Prepare 1 teaspoon of soy sauce.
Prepare 1/2 teaspoon of mirin.

For shirasu don, fresh and raw shirasu is simply placed on top of a bed of rice in a bowl. Shirasu fish refers to small whitefish, specifically boiled young katakuchi-iwashi (Japanese anchovy), ma-iwashi (Japanese sardine) and urume-iwashi (round herring). Dried shirasu is called "chirimen" because it resembles the chirimen crepe fabric made by a. shirasu don. Top the rice bowls with a heap of shirasu.

Shirasu Rice Bowl (Shirasu-don) instructions

Mix the soy sauce and mirin to make the sauce. Slice the shiso leaf into very thin strips..
Fill your rice bowl with a serving of hot rice and top it with plenty of shirasu..
Pore over the sauce and garnish with the sliced shiso leaf and sesame seeds..
This is also great with minced myoga ginger and/or grated ginger..

Garnish with egg yolk and grated ginger. Shirasu is either served fresh(nama-shirasu), or boiled(kamaage-shirasu). Boiled, it has a softer texture and sweeter flavor. Each one has a special flavor, so try both when you have a chance to eat shirasu-don. Bu Bowl Of Raw Japanese Anchovy With Rice Or Shirasudon fotoğrafını hemen indirin.