Nama Shirasu Donburi 生白す丼

Nama Shirasu Donburi

Shirasu are baby sardines that most often come to market after being blanched in salt water. This time of year we sometimes find it raw, as nama shirasu. These are a bit intense in flavor and have a somewhat slippery texture. It comes with a small packet of ground ginger that we garnish it with. The ginger helps to balance the rich flavor. Just drizzle with soy sauce and it becomes the main dish for lunch when served with some miso soup and some side dishes.

Here is what it looks like at the market. It says on the label sashimiyō so we know that it can be eaten raw. The pack is 380 JPY and serves two.

Enoshima, a popular beach resort area south of Tokyo, is famous for its nama shirasu. Here are photos from a meal we had in Enoshima that featured shirasu tempura and nama shirasu donburi.

sashimiyō 刺身用 can be eaten raw

shirasu 白す baby sardines

nama 生 raw or uncooked

Nobu-Style Ceviche Sushi Bowl セビーチェのバラちらしずし

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Our newest cookbook is Nobu's Sushi Cookbook, currently only in Japanese but anticipating the English version next year.

As I am married to a fishmonger hardly a day goes by without seafood. If it is fresh we'll have it as sashimi, which is often the case. So, as you can imagine, we love perusing Nobu's cookbook as his recipes include classic sushi as well as original recipes that are so appealing.

We love the tang and spice from Nobu's ceviche sauce. It is not at all like any flavors we are used to in Japan when we think of sashimi or donburi. The ceviche sauce includes lemon and yuzu juice, minced garlic, ginger juice, aji amarillo chile paste, and more. I am blessed to have a Peruvian friend in Sydney who visited Tokyo and knew all about Nobu's chiles and sent me some. Here is the aji amarillo that we used for the ceviche sauce.

Sweet fruit tomatoes, crisp cucumbers, and red onions add a nice contrast to the seafood  as well the bright cilantro. For sashimi we used flounder, salmon, tuna, and scallops. We couldn't find awabi and I am allergic to shrimp but those should also be included. What also makes this ceviche so simple is that the seafood is not marinated for a long time as traditional ceviches. We made a large batch of the ceviche marinade and used it as a dressing on thinly sliced tuna carpaccio topped with micro-greens and that also was a hit.

Look for Nobu's Sushi book in English this spring.

Anago Chirashizushi 穴子ちらし寿司

My aunt in Osaka has a lot in common with my husband. They have both worked at retail stores selling seafood. I love shopping with both of them as I always learn about new seafood and what to look for before purchasing something.

My Osaka aunt is also a great cook. As a mother of three she managed keeping everyone well fed. With three men in the house there was always a lot of food on the table.

When I visit her we often have the local favorite okonomiyaki. But there is one dish that I will always associate with her. Anago (or unagi if you can't get anago) chirashizushi. It's an economical way to have anago and unagi which is really expensive this year. There are enough vegetables in the dish so this and a bowl of soup is perfect for lunch.

Anago and unagi are both in season this time of year. The anago I found at the market was already grilled and cut up. Thinly slice a Japanese cucumber, lightly salt it, set aside for a few minutes, and then squeeze of excess water. Meanwhile julienne some shiso and a myoga. In a large donburi bowl combine rice, anago, salted cucumbers, shiso, and myoga. Add some toasted sesame seeds and stir to combine.

The anago is a bit meaty so it is perfectly balanced by the juicy cucumbers, refreshing shiso and the myoga that packs a tiny punch. If you are lucky enough to have anago or unagi in your market then this is a dish worth making.