Chirashi Don

Chirashi Don
Peel 1/3-1/2 Daikon radish.
Grate the Daikon radish.
Add 1 teaspoon of salt.
Cut tentacles of octopus.
Rub the grated daikon radish evenly over all sides of the octopus tentacles.
Prepare 1,5 liter of water in a cooking pot.
Add 1 tablespoon of salt.
Add 10-15 grams of kombu (optional).
Bring to a boil.
Add the octopus tentacles to boiling water.
Turn heat to medium.
Simmer for 10-15 minutes.
Remove it from heat ...
... and submerge in a bowl of cold water.
Store in refrigerator.
Prepare other ingredients.
Crack 3 eggs into a small bowl.
Add 1 teaspoon salt.
Add 1 tablespoon soy sauce.
Beat eggs until well mixed.
Heat 1-2 tablespoons cooking oil.
Pour eggs into hot oil.
When top surface of eggs is thickened and no visible liquid egg is left, move the pan so that the omelet is turned on the plate.
Dab excess oil from the omelette with a paper towel.
Cut omelette into wedges.
Cut octopus tentacles into slices.
Cut 200 grams tuna fillet into slices.
Cut 300 grams salmon fillet into slices.
Wash 1 cucumber well.
Cut cucumber into slices.
Grate again the Daikon radish.
Set aside all.
Wash 250-300 grams sushi rice well.
Move to a cooking pot.
Add enough water to cover the top of the rice by 1 centimeter.
Turn heat to high position and bring to boil.
Turn heat to a lowest level.
Cover the pot and simmer for 15-20 minutes.
Add 2 tablespoons mirin to a small bowl.
Add 3-4 tablespoons rice vinegar.
Add 1 teaspoon sugar.
Add 1 teaspoon salt.
Mix the mixture well.
Move the rice from the pot to the large bowl and let it cool down slowly.
Pour the mixture into the rice and mix it well.
Prepare the portion to serve.
Add omelette, salmon, tuna and cucumber slices to the rice.
Add octopus tentacles slices.
Add grated Daikon radish.
Add caviar.
Don't forget soy sauce and wasabi paste.


Chirashi don is a bowl of sushi rice topped with a variety of sashimi and garnishes.


300 grams salmon fillet
200 grams tuna fillet
1 octopus (optional)
10 grams kombu (10-15 grams)
1⁄3 Daikon radish (1/3-1/2)
1 cucumber
3 eggs
50 grams caviar
250 grams sushi rice (250-300 grams)
2 tablespoons sugar
2 tablespoons salt
2 tablespoons mirin (a kind of rice wine, but with a lower alcohol content and higher sugar content)
3 tablespoons rice vinegar (3-4 tablespoons)
15 grams wasabi paste
  soy sauce