Hey - it's scattered...
Working the chirashi game. Using my favorite short-grain Kagayaki Koshihikari brown rice, grown in Cali and cooked in the donabe. Then I tossed the rice with...
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This stuff. But...as noted by other smart and oft misunderstood people (myself and @rotuts, for example), the amount of sodium in some of these products is not exactly what I'd call healthy. Or pronounceable, for that matter.
So, I used a slotted spoon and dragged the solids out, leaving most of the liquid in the bag, and tossed that stuff with the rice. Look closely - I have never seen shreds of stuff so small, but it made the rice tasty.
And then I topped with some lightly cooked Alaskan halibut and ikura and scallions. You know what? It hit the spot.
P.S. - the pickled ginger at lower right? Also a purchased product, from some hipster Chinese company - too sweet. But until I can find some nice, young, juicy ginger to make my own...
