It only took me a little over a month and eight different markets, but, I finally found the ingredients for a chirashi bowl with the selection of fish I was hoping for. This was supposed to be for Christmas, but, the ama-ebi were elusive here in Portugal….
First time making tamago with a filling. It was ugly, but incredible. I used spicy eel from Supermercado Wangs. The salmon is from Ikea and cured Morimoto style. The tuna is from the Portimão market. Fatty tuna and scallops are from Peixa-a-Porta. The fatty tuna was the rib section and warmed up to room temperature then torched and brushed with sweet soy sauce. The fatty tuna rib was sprinkled in Slap yo Mama seasoning and fried in it’s own fat. The scallops are quick marinated in lime and sprinkled with citron Flor-de-sal. The baby ama-ebi were from Supermarcado Wangs and served as is. Trout eggs are from Auchan supermarket. The masago, and daikon is from Supermercado Chen’s. The rice was from Yasushi.pt.
by OldFuxxer
