wife brought back fresh ingredients from hokkaido on her return….airflown sashimi grade la… so she made chirashi don for family dinner on 4.3.2017. ^^
we had ikura (salmon roe), uni (sea urchin), & hotate (scallops).
wife cooked the japanese rice & mixed in sushi vinegar & mirin to make sushi rice.
hotate so very fresh & sweet!
& uni, excellent la, very sweet…ikura too…
my tamago very good too…
i think restaurant standard la… in taste if not presentation..better than some supermarket sushi tamago..
the salmon was very good too, poached i think, marinated & layered with seaweed.
there were some iberico pork collar in the freezer, so i think the kurobuta pork.
didn’t do well today though, basically overcooked & not as tender & moist.
kurobuta though still good not like ordinary pork which can turn rubbery.
of course our chirashi don not the standard of top top restaurants, but still pretty good standard la…^^