December 15, 2017

Jewelry Box Chirashi

Jewelry Box Chirashi

As you all know, I’ve been slowly getting rid of the plastic in my life in an attempt to be environmentally friendly as well as becoming more self sustainable–and in the event of the collapse of society/apocalypse, I would much rather have a kitchen well stocked with glass, metal, and wood cookware than plastic. 

Of course, that’s just what I told myself when I went and splurged on a beautiful, traditional wood bento box. It’s something I’ve wanted for a while and I’m so glad I got it.
I waited for its arrival before putting this dish together because I needed to show you all how absolutely beautiful and whimsical wooden bento boxes make your lunch. The only issue I have with wooden bento boxes are that you can’t stick them into the dishwasher. It’s not that big a deal though, and there is an element of love in washing it by hand.

Onto the meal itself. When my husband and I were in Japan for our honeymoon, in the basement of one of Tokyo’s largest department stores (ISETAN), we bought two boxes of beautifully packaged chirashi (and wandered around looking for a place to eat them). Instead of what I was familiar with, with slices of sashimi atop vinegared sushi rice, the toppings were cubed and garnished with daikon sprouts. Once I had a bite of this style of chirashi, I was hooked. I liked how the serving style is distinctly different from just eating sashimi sitting on the rice, and again different from nigiri sushi. In one bite, you could taste all the different toppings, each bite different depending on what mix of toppings you got in it. I love the way it looks, just like a beautiful jewelry box for which it’s named.

Years later, a food stall opened in New Jersey’s Mitsuwa and I once again was able to enjoy this style.

But we already established that I’m really far from the city and all that it has to offer, so now I must endeavor to make my own.
I picked up some sashimi from my local Japanese restaurant. The sashimi I got included tuna, white tuna, salmon, snapper, imitation crab, ikura (salted salmon roe), scallop, and tamago (sweet egg omelette) but chirashi can be topped with any combination of sashimi, pickles–oshinko, shellfish, or vegetables (or all of them!) I purposely didn’t cube the scallop because it’s a treat I enjoy on its own, and it tastes great as the first or last bite.
  
Ingredients
  • 1 bowl white short grained rice
  • 1 tablespoon sushi vinegar
  • 1 leaf of shiso, chiffonaded
  • About 8 pieces Sashimi, cubed
  • 2 inch piece of Cucumber, cubed
  • Scallions/chives/or daikon sprouts
  • Soy sauce and wasabi, for dipping
  • Pickled ginger
1. Mix cooked white short grained rice with sushi vinegar and allow to sit for 5 minutes. Press it to the bottom of your bento box.
2. Cube the sashimi/vegetables/pickles you are using into 1/2 inch cubes and arrange them on top of the rice. Garnish with shiso, scallions, chives, or daikon sprouts. Serve with soy sauce, ginger, and wasabi.

 

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Filed Under: bento, fish, Japanese, recipes