Beat the heat chirashi…

It is getting even hotter… I am used to Summer heat and humidity to a certain point, but these days it’s too much. Not eating is not a solution.

Tofu, opened the day before need reboiling. I added kabocha pumpkin and tomato paste, then miso, and flowers (the last ones of this color, I’m tired of seeing them too LOL), for a fusion aka-dashi.

goya and white tuna yuzu chirashi

A fresh chirashi-zushi. The rice-cooker is convenient to cook brown rice mixed with some sticky rice. The sushi “vinegar” is special : green yuzu juice, sake, soy sauce.

“gu” (garnishing items) are the sliced peel of 1/2 yuzu and goya (bitter cucumber) prepared and salted a few minutes befores, rinsed. It’s still salty, that’s why I didn’t add salt to the rice.

That white tuna sashimi is very lean. Nothing like the melty toro, but toro is way to fat for that heat. The flesh could seem a little dry. So it was passed in a glass of water + soy sauce + ice. Then garnished with wasabi paste.

(1/2 chirashi )
C623.5 F15.4g C88.8g P40.1g

4 thoughts on “Beat the heat chirashi…

  1. Pingback: With tomato tsuyu and white goya. « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: August photo-menu « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: August photo-menu « Colorfood Daidokoro Gourmande in Osaka

  4. Pingback: Cosy sushi, many ways | Gourmande in Osaka

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