Steak and Mitsuba Herb Chirashi Sushi With Balsamic Soy Sauce
A Japanese chirashi sushi features sushi rice topped with balsamic soy sauce steak, mitsuba herb, ginger, and crumbled egg yolk.
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Instructions
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Start boiling water in a small pot, then hard boil an egg for 8 to 10 minutes; cool, peel, separate, and crumble the yolk.
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While the egg cooks, warm balsamic vinegar and soy sauce with a dash of black pepper in a separate pot, then set aside to cool.
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Prepare 4 servings of cooked rice, then season the warm rice with powdered sushi vinegar mix.
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Chop mitsuba herb and dice ginger into small cubes.
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Heat olive oil in a pan and cook steak to medium, resting it before slicing and chopping.
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Optionally, drizzle some balsamic soy sauce over the chopped steak, or save it for serving.
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Assemble by spreading sushi rice on plates, topping with beef, mitsuba, ginger, crumbled egg yolk, and a drizzle of balsamic soy sauce.