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Soboro Sushi Cake

Soboro Sushi Cake

It doesn't just look elegant, it's also delicious! I always serve this when entertaining non-Japanese guests!

Ingredients: 25 cm cake mold

Minced chicken thigh
750 g
●Sugar
6 tablespoons
●Sake
3 tablespoons
●Soy sauce
6 tablespoons
●Mirin
3 tablespoons
Grated ginger
3 tablespoons
Cooked rice
4 rice bowls' worth (600 g)
Kinshi tamago (finely shredded thin omelette)
2 eggs
Edamame
as needed
Boiled shrimp
as needed
White sesame seeds
as needed

Steps

1. Cook the rice, and prepare the kinshi tamago.
2. Add the ground chicken meat and the ● ingredients to a pot, and use chopsticks to mix. Heat, and add the garlic, grated, last.
3. Place the cake mold on a plate larger than the mold. Add a layer of rice. Then place half of the soboro on top. Use a rice paddle to lightly press down on it.
4. Repeat the previous work to create a second layer. Top with the kinshi tamago, and decorate with the shrimp and edamame. Finish with a sprinkling of white sesame seeds.
5. Remove the mold before eating, cut and serve.

Story Behind this Recipe

A rice dish for anyone from non-Japanese to kids. It looks great, making this an attention-getter at parties or when entertaining guests. It also has a well-defined, delicious flavor.