Photograph of the finished Shirasu don

Japan · Cơm cá cơm trắng Shirasu don

Shirasu don

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Shirasu white anchovies Shirasu white anchovies 1.1 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Nori seaweed Nori seaweed 4 sheets
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz

Method

  1. 1 Rinse the boiled anchovies under cold water for 10 seconds, then drain them on a sieve.
  2. 2 Don't wash it for too long or squeeze it; the fish's body is very soft and will crumble into pieces.
  3. 3 Place the hot rice in a bowl and sprinkle shredded seaweed on top.
  4. 4 Spread a thick layer of white anchovies over the rice without adding any seasoning.
  5. 5 Place the egg yolk in the center and sprinkle with grated ginger and chopped scallions.
  6. 6 Pour very little soy sauce around the rim of the bowl; the fish is already salty, so too much will make it inedible.
Start cooking