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

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

This is a recipe using chirashi sushi mix from Nagatanien. It's a chirashi sushi that'll be a sure hit in your family!

Ingredients

Commercial chirashi sushi mix (I used Nagatanien)
1 packet out of 2 in a bag
Plain cooked rice
500 g
White sesame seeds
as needed
Mizuna leaves
as needed
For sweet and spicy fried pork
Thinly-sliced pork belly
200 g
☆ Sake
1 tablespoon
☆ Soy sauce
1 tablespoon
☆ Mirin
1 tablespoon
☆ Sugar
1/2 tablespoon
For creamy scrambled eggs
Eggs
2
Salt and pepper
a pinch of each

Steps

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.

Story Behind this Recipe

I was chosen as a recipe tester for Nagatanien's chirashi sushi mix. I created a recipe that'll be a sure hit to my family.