Transfer the crêpe to a cutting board to cool. The residual heat and the lid will work together to cook the egg. After 10 seconds, remove the lid and you should find a perfectly set egg. Spread the oil evenly over the pan with a paper towel and increase the heat to medium. Add a quarter of the beaten egg mixture and spread it over the pan to make a thin crêpe. Cover the skillet with a tight-fitting lid, turn off the heat and cook for about 10 seconds. Strain the eggs through a fine-mesh sieve into a small bowl. Heat a well-seasoned 10-inch cast-iron or nonstick skillet over medium-low heat. Make egg ribbons by whisking together the eggs and 1/2 teaspoon salt in a small bowl. Cook for 1 to 2 minutes, then remove from the water and cool. Set aside.

Thinly slice the cucumbers on a mandoline or with a knife into rounds about 1/8 inch thick.īring the water back to a boil and add the broccolini florets. Remove the vegetables from the water with a slotted spoon and allow to cool. Cut the green beans on the diagonal into 1-inch-thick slices. Cut the broccolini stalks into 1/4-inch-thick rounds. Remove the lid, wet a rice paddle or wooden spoon and gently fluff the rice. Replace the lid and allow the rice to rest for another 5 minutes.įor the chirashi: Prepare the green beans and broccolini by bringing a small saucepan of water to a boil over medium heat. Slice off the broccolini tops, creating small florets, and set aside. Add the green beans, broccolini stalks and 1/2 teaspoon salt and cook until crisp-tender, 3 to 5 minutes.

Remove from the heat and, without opening the lid, let the rice rest for 10 to 15 minutes. If cooking on the stovetop, put the pot on the stovetop, uncovered, and bring to a boil over medium heat. This will take about 7 minutes.Ĭover the pot, lower the heat to the lowest possible setting, and cook without lifting the lid (don’t peek) for 15 to 17 minutes. Let the rice soak in the water at room temperature for at least 30 minutes and up to overnight. You will not change out the water before cooking, this pre-measured water is what the rice will soak in and then cook in.Īfter soaking, keep the rice in its soaking water. If using a rice cooker, follow the manufacturer’s instructions for cooking medium-grain white rice. Drain again.Ĭombine the measured filtered water and rinsed rice in the bowl of your rice cooker or in a heavy-bottomed 4-quart pot with a tight-fitting lid. Repeat, filling the bowl halfway up again with cool water, gently stirring the rice with your hand for about 30 seconds. Stir gently with your hand for about 30 seconds, then drain the water completely. For the rice: Place the dry rice in a medium bowl and fill the bowl about halfway with cool water.

Chirashi sushi recipe