📝 About This Recipe
Originating from the Okayama Prefecture, Bara-zushi is a lavish, 'festive' version of chirashizushi known for its incredible variety of ingredients layered atop vinegared rice. Legend says it was born from a clever response to ancient sumptuary laws—by hiding a wealth of seasonal delicacies beneath a simple layer of rice, locals could enjoy a feast while appearing frugal. Each bite offers a harmonious balance of vinegared seafood, simmered mountain vegetables, and delicate egg strips, making it a true masterpiece of Japanese regional cuisine.
🥗 Ingredients
Sushi Rice (Shari)
- 3 cups Japanese Short-Grain Rice (rinsed until water runs clear)
- 80 ml Rice Vinegar
- 2 tablespoons Granulated Sugar
- 1 teaspoon Sea Salt
- 1 piece Kombu (Dried Kelp) (approx. 2-inch square)
Simmered Vegetables (Nimono)
- 4 pieces Dried Shiitake Mushrooms (rehydrated and thinly sliced)
- 1/2 piece Carrot (cut into thin matchsticks)
- 100 grams Lotus Root (Renkon) (peeled, sliced into thin quarters)
- 200 ml Dashi Stock (use shiitake soaking liquid for extra flavor)
- 2 tablespoons Soy Sauce
- 1 tablespoon Mirin
Seafood and Toppings
- 12 pieces Small Shrimp (Ebi) (peeled, deveined, and blanched)
- 100 grams Pickled Mackerel (Shime Saba) (sliced into bite-sized pieces)
- 1 fillet Conger Eel (Anago) (grilled and sliced)
- 2 large Eggs (for Kinshi Tamago) (whisked with a pinch of salt and sugar)
- 8 pieces Snow Peas (blanched and sliced diagonally)
- 1 tablespoon Pickled Ginger (Beni Shoga) (for garnish)
👨🍳 Instructions
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1
Cook the rice with the piece of kombu in a rice cooker using slightly less water than usual to ensure the grains remain firm.
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2
While the rice cooks, prepare the sushi vinegar by whisking the vinegar, sugar, and salt in a small bowl until completely dissolved.
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3
Prepare the simmered vegetables: In a small saucepan, combine dashi, soy sauce, and mirin. Add the shiitake, carrots, and lotus root. Simmer over medium-low heat for 10-12 minutes until the liquid is mostly absorbed. Let cool.
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4
Make the Kinshi Tamago (shredded egg): Lightly grease a non-stick pan. Pour thin layers of whisked egg to make paper-thin omelets. Once cooled, stack them, roll them up, and slice into very fine needles.
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5
Once the rice is cooked, remove the kombu and transfer the hot rice to a large wooden tub (hangiri) or a wide bowl.
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6
Pour the sushi vinegar over the rice. Use a rice paddle to 'cut' the rice (using a slicing motion) while fanning it with a hand fan to cool it quickly. This gives the rice a beautiful glossy finish.
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7
Gently fold the cooled simmered vegetables into the vinegared rice, ensuring they are evenly distributed without smashing the rice grains.
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8
Spread the rice mixture evenly into a large serving platter or individual lacquer bowls.
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9
Layer the Kinshi Tamago (egg strips) generously over the entire surface of the rice like a golden carpet.
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10
Artfully arrange the shrimp, pickled mackerel, and grilled eel on top of the egg layer.
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11
Scatter the blanched snow peas and pickled ginger across the dish to provide pops of bright green and pink.
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12
Let the dish sit for about 10 minutes at room temperature before serving to allow the flavors of the toppings and the rice to meld perfectly.
💡 Chef's Tips
Use a wooden hangiri if possible, as it absorbs excess moisture from the rice, preventing it from becoming mushy. Always 'cut' the rice with the paddle rather than stirring to keep the grains intact and fluffy. Prepare the simmered vegetables a few hours in advance; they taste better once they have had time to fully absorb the dashi. If you can't find anago (conger eel), unagi (freshwater eel) makes a delicious and accessible substitute. For the most authentic look, ensure your vegetable cuts (shiitake and carrots) are uniform and delicate.
🍽️ Serving Suggestions
Serve with a light Clear Dashi Soup (Osuimono) containing mitsuba and a small piece of yuzu peel. Pair with a chilled Junmai Ginjo sake to complement the acidity of the vinegared rice. A side of lightly pickled cucumbers (Sunomono) provides a refreshing crunch between bites. Green tea (Sencha) is the perfect non-alcoholic accompaniment to cleanse the palate.