Recipe: Yummy Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs

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Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs

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We hope you got insight from reading it, now let’s go back to chirashi sushi with thinly-sliced pork belly and creamy scrambled eggs recipe. You can have chirashi sushi with thinly-sliced pork belly and creamy scrambled eggs using 13 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs:

  1. You need 1 of packet out of 2 in a bag Commercial chirashi sushi mix (I used Nagatanien).
  2. Prepare 500 grams of Plain cooked rice.
  3. Provide 1 of White sesame seeds.
  4. Take 1 of Mizuna leaves.
  5. Get of For sweet and spicy fried pork.
  6. Prepare 200 grams of Thinly-sliced pork belly.
  7. Provide 1 tbsp of ☆ Sake.
  8. Get 1 tbsp of ☆ Soy sauce.
  9. Get 1 tbsp of ☆ Mirin.
  10. Get 1/2 tbsp of ☆ Sugar.
  11. Use of For creamy scrambled eggs.
  12. Take 2 of Eggs.
  13. Take 1 pinch of of each Salt and pepper.

Steps to make Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs:

  1. Mix the chirashi sushi mix to cooked white rice (my child usually helps me out). Add the shredded nori that comes with the sushi seasoning pack and sesame seeds..
  2. Scatter mizuna leaves..
  3. Cut the thinly sliced pork belly into bite sizes and fry (blot excess grease with paper towels if necessary). Season with the ☆ ingredients, then remove from the pan..
  4. Make soft scrambled eggs. It's best if the eggs are made creamy and fluffy, although this is a personal preference..
  5. Scatter on top of the mizuna leaves..
  6. Top with the pork and it is done. The combination of the tart sushi rice, the sweet and spicy pork belly, creamy egg, and crunchy mizuna is exquisite..

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