Bara chirashi sauce free#

The restaurant imports the fish directly from Misaki Port to Singapore via ANA air freight. Kuro Maguro is able to ship the freshest maguro from the trawler directly, and can keep its prices competitive and affordable. Guoco Tower, 7 Wallich Street #01-04 Singapore 078884 (Tanjong Pagar MRT) Here are 14 places in Singapore to get your inexpensive Bara Chirashi and Kaisendon fix: The great thing about this is so long as you have really good, fresh ingredients, you really can’t go wrong.Its price is generally a lot more affordable than the usual Chirashi, making it a favourite among Singaporeans looking for a quick, oishii and filling one-bowl Japanese meal.įor the purpose of this guide, I tried to find those that fall below $20. A little citrus would have really lifted the dish.

You can also make the marinade to suit your own tastebuds.

It most commonly has a variety of raw fish, some eel and some omelette. You can make this dish with pretty much any ingredients you want. And most importantly, I think S really appreciated having a healthy home-cooked (well, nothing except the egg was really cooked but you know what I mean) meal. Over this, I drizzled just a little bit more of the marinade. The marinated fish was then placed over some hot rice, along with some omelette (made with just eggs, salt and sugar) and some nori. I drizzled some of the marinade onto the fish, gave it a quick stir and let this sit in the fridge for a few minutes. Separately, I made a marinade with soy sauce, mirin, sake, sugar, rice vinegar, wasabi, and a little miso.

I diced up the salmon and swordfish and mixed this in a bowl with the rest of the ingredients. I stopped off at Meidiya, my preferred Japanese supermarket, and was able to grab some fresh sake (salmon), mekajiki (swordfish), negitoro (chopped fatty tuna with spring onions), ikura (salmon roe) and mentaiko (spicy cod roe). I figured that S would enjoy dining at home as well as eating something that she really loves. Of the various styles that chirashi can come in, S is most partial to bara chirashi, a style in which the ingredients are diced, flavoured and mixed into the rice.

Bara chirashi sauce free#

I had a tiny window of free time this afternoon, so I decided to grab some ingredients for one of S’s favourite meals, a chirashi sushi. We’ve also been eating rather poorly, grabbing quick and rather unhealthy (hawker) meals at odd hours. In fact, because of both of our current schedules, we’ve been eating out much more often than we’d usually like. And one that will impress her university’s professors sufficiently that they’ll officially allow her to call herself “doctor”.īecause of her current, rather frenetic, schedule, S hasn’t been cooking much lately. But for the past few weeks, as her deadline has gotten closer and closer, she’s been spending every waking hour furiously trying to sort out four years worth of ideas and organize them into a coherent form. For most of this time, she’s had it pretty easy, juggling her doctoral research in between writing assignments from various book publishers and magazine editors. She’s been working on it, an examination of the rise and reach of the celebrity chef, for the last four years. My darling wife S is currently in the final lap of trying to complete her doctoral thesis.