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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, chirashi sushi with thinly-sliced pork belly and creamy scrambled eggs. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs is something which I have loved my entire life. They are fine and they look fantastic.

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

To get started with this particular recipe, we must first prepare a few components. You can cook chirashi sushi with thinly-sliced pork belly and creamy scrambled eggs using 13 ingredients and 6 steps. Here is how you can achieve that.

Ingredients

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

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

Instructions

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.

As simple as that How to Make Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs

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