Chutoro Donburi with Uni and Ikura

9 comments

1. 🤤

2. Where are we getting the ingridients? Any suggestions?

   i live in a very Asian area (northern VA) but the sushi selection from my H-Mart and Lotte are pretty shit. Ikura is way oversalted and dehyraded at $70/lb. Edit: Uni (not Ikura, mistakenly repeated it) looks like its about to slime away into a goo. Tuna is just the most basic frozen akami in saku blocks, almost flavorless.

   The only thing decent are the live stuff and even then, the flesh tastes stressed and chewy (fluke, sea squirt, abalone, etc)

   Love to have a good online supplier that has reasonable prices

3. I’ve had this dish, the BIG difference is the rice. The rice that’s used in the video is way too hot, it’s usually the same rice (and season) and the sushi rice.

4. There was a Japanese supermarket in San Diego that would make (10 years ago) this bowl minus the chutoro on sushi rice; so a chirashi technically. It would sell out quickly. Loved it.

5. I could never get into Uni, but that’s still gorgeous.

6. This guy’s a legitimate magician with this stuff.

7. I’m super interested in the Uni because I’ve seen you use it before. I’m from Northern Ireland and we wouldn’t generally see this. But it’s just a really fascinating ingredient I’d love to try. Cheers.

8. This sub is so good with you!

9. The subtle pic of the flight pricing made me chuckle a bit