Le Creuset: Arame Chirashi Sushi Recipe
26 Mar 2020
Le Creuset's Zen Kitchen range is a curated collection of products to help you cook simple yet authentic Japanese dishes. To help you hero the flavours and methods of the East, authentic recipes and inspiration are brought to you this season by Yuki Gomi, renowned Japanese chef and food writer.
With a combination of well-loved Le Creuset essentials and an array of exciting new additions, extending your culinary repertoire has never been easier. The new Cast Iron Cocotte Every are ideal for creating perfectly cooked, fluffy rice, perfect for this Arame Chirashi Sushi recipe.
Le Creuset | Shop 30, Ground Floor.
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Arame Chirashi Sushi
Arame is a sea vegetable like wakame and kombu. It is rich in fibre and minerals - a delicious health food with a unique flavour. It is also useful when making salads or miso soup.
Rice is a staple food for Japanese people, and they are careful in their selection of the different varieties.
Japanese cups = 180ml
For the rice
- 340g Japanese rice (2 x Japanese cups)
- 360ml water (2 x Japanese cups)
- 50ml sushi vinegar (40ml rice vinegar + 1 tablespoon sugar + 1 teaspoon salt, mix until all is dissolved)
For the Braised Arame Mixture
- 4 dried shiitake mushrooms
- 100ml shiitake mushroom dashi (stock) (4 dried shiitake mushrooms above, soaked in 100ml water)
- 15g dried Arame
- 1 medium sized carrot
- 2 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 teaspoon brown sugar
- 1 tablespoon vegetable oil
- One handful of cooked and sliced mangetout or edamame beans
- To prepare the rice, wash the rice thoroughly in a sieve for a few minutes. Constantly turn the rice over until the water turns clear. Drain the rice and transfer to the Cocotte Every with 2 cups of water. Allow it to stand for 30 minutes in cold water.
- Place over a medium on the hob and bring to the boil for 30 seconds, then reduce the heat and cover, let it simmer for 8-9 minutes. Turn off the heat and then let it stand to cool for a further 5-10 minutes.
- Put the rice into a wide flat dish such as a ‘sushi oke’, or a baking dish. Pour the sushi-su over the rice and fold it carefully into the rice with a wooden spoon as it cools down, being careful not to damage the grains. You can use a fan or a hairdryer on the coolest setting to speed up the cooling process, directing it at the rice. The sushi-su gives the rice more flavour and that familiar sticky glazed look.
- To cook the mange tout for the garnish, bring water with 1 teaspoon of salt to the boil in a pan. Add the mangetout and cook for a few minutes. Do not overcook! Then drain and plunge them into a bowl of cold water. Drain well and slice thinly. Use for the garnish. You can also use boiled edamame beans from frozen.
- To make the shiitake mushroom stock, soak the dried shiitake mushrooms in cold water for a few hours or overnight. If you are in the rush you can pour over boiling water instead and infuse for 15 minutes like making tea. Squeeze out the mushrooms into the water they soaked in. Put the mushrooms to one side.
- To cook the Arame seaweed, put the dried Arame into cold water for about 15-20 minutes, then rinse and drain well. Slice the peeled carrots very thinly about 2 x 15mm.
- Sauté the Arame, shiitake mushrooms from the stock, and carrots in oil in a pan for a few minutes. Add the stock (dashi), sake, brown sugar, mirin, soy sauce and simmer for 10 minutes until cooked.
- Combine with the rice and Arame mixture. Serve on a flat plate and put the mangetout on top as a garnish.
- If you don’t want to use the rice immediately, cover it with cling film or a damp cloth so that it doesn’t dry out. Leave in a cool place, but do not refrigerate. The fridge will make the rice texture hard and dry, and the sushi-su helps to preserve the rice without refrigeration. It will keep for a day.
- Try using the sushi rice for different types of sushi: sushi rolls and hand rolls.
- For the garnish, you can use any seasonal green vegetable such as: asparagus, stem-broccoli and broad beans.