Sashimi-grade Shirasu, is the generic name for juvenile sardines, sand lances, and herring. These are eaten in a variety of ways in Japan, such as boiled, dried, and raw with soy sauce. They have a slightly salty scent with a fluffy, soft texture.
How do you eat them you ask?
1. Cook some Uruchimai (Japanese short-grained rice). Rice to water ratio for Uruchimai is always 1:1.1.
2. Defrost Shirasu in the chiller.
2. Thinly slice your preferred amount of shisho leaf/ leek/ spring onion to use as toppings later.
3. Prepare your preferred amount of konbu Shoyu as dressing, if preferred.
4. Scoop cooked rice into a rice bowl, open a box of Japanese egg tofu. Rinse under clean running water covering tofu with a mesh to prevent water from damaging tofu, and top it on hot steamy rice.
5. Top tofu with Shirasu. Garnish with sliced Shisho leaf/ leek/ spring onion. Dress with Ponzu sauce if you prefer.
And voila! Your comfort food is ready!