#Bara chirashi sauce full#
#Bara chirashi sauce free#

#Bara chirashi sauce full#

The great thing about this is so long as you have really good, fresh ingredients, you really can’t go wrong.Omoté is a spot that has a place in my heart - still pretty stoked about how they had started off as Sushiro (not to be confused with the sushi chain from Japan that are conveniently located in malls these days) occupying just a kiosk stall with minimal seating at Thomson Plaza just right in front of the food court, serving up affordable Barachirashi bowls to the masses - now taking up quite a large shop area in another corner of Thomson Plaza as Omoté that serves up a whole range of Barachirashi bowls including some which are really inventive, as well as a full menu of appetisers, sashimi and cooked dishes (including Donburi and Udon), with a fully-fitted bar counter that offers a selection of cocktails. A little citrus would have really lifted the dish. You can also make the marinade to suit your own tastebuds. It most commonly has a variety of raw fish, some eel and some omelette. You can make this dish with pretty much any ingredients you want. And most importantly, I think S really appreciated having a healthy home-cooked (well, nothing except the egg was really cooked but you know what I mean) meal.

Over this, I drizzled just a little bit more of the marinade. The marinated fish was then placed over some hot rice, along with some omelette (made with just eggs, salt and sugar) and some nori.

I drizzled some of the marinade onto the fish, gave it a quick stir and let this sit in the fridge for a few minutes. Separately, I made a marinade with soy sauce, mirin, sake, sugar, rice vinegar, wasabi, and a little miso. I diced up the salmon and swordfish and mixed this in a bowl with the rest of the ingredients. I stopped off at Meidiya, my preferred Japanese supermarket, and was able to grab some fresh sake (salmon), mekajiki (swordfish), negitoro (chopped fatty tuna with spring onions), ikura (salmon roe) and mentaiko (spicy cod roe). I figured that S would enjoy dining at home as well as eating something that she really loves. Of the various styles that chirashi can come in, S is most partial to bara chirashi, a style in which the ingredients are diced, flavoured and mixed into the rice.

#Bara chirashi sauce free#

I had a tiny window of free time this afternoon, so I decided to grab some ingredients for one of S’s favourite meals, a chirashi sushi. We’ve also been eating rather poorly, grabbing quick and rather unhealthy (hawker) meals at odd hours. In fact, because of both of our current schedules, we’ve been eating out much more often than we’d usually like. And one that will impress her university’s professors sufficiently that they’ll officially allow her to call herself “doctor”.īecause of her current, rather frenetic, schedule, S hasn’t been cooking much lately. But for the past few weeks, as her deadline has gotten closer and closer, she’s been spending every waking hour furiously trying to sort out four years worth of ideas and organize them into a coherent form. For most of this time, she’s had it pretty easy, juggling her doctoral research in between writing assignments from various book publishers and magazine editors. She’s been working on it, an examination of the rise and reach of the celebrity chef, for the last four years. My darling wife S is currently in the final lap of trying to complete her doctoral thesis.