Steps to Prepare Any-night-of-the-week Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs

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The ingredients needed to make Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs:

1. Take 1 packet out of 2 in a bag Commercial chirashi sushi mix (I used Nagatanien)
2. Make ready 500 grams Plain cooked rice
3. Take 1 White sesame seeds
4. Prepare 1 Mizuna leaves
5. Make ready For sweet and spicy fried pork
6. Take 200 grams Thinly-sliced pork belly
7. Make ready 1 tbsp ☆ Sake
8. Take 1 tbsp ☆ Soy sauce
9. Take 1 tbsp ☆ Mirin
10. Make ready 1/2 tbsp ☆ Sugar
11. Make ready For creamy scrambled eggs
12. Make ready 2 Eggs
13. Get 1 pinch of each Salt and pepper

Steps to make Chirashi Sushi with Thinly-sliced Pork Belly and Creamy Scrambled Eggs:

1. Mix the chirashi sushi mix to cooked white rice (my child usually helps me out). Add the shredded nori that comes with the sushi seasoning pack and sesame seeds.
2. Scatter mizuna leaves.
3. Cut the thinly sliced pork belly into bite sizes and fry (blot excess grease with paper towels if necessary). Season with the ☆ ingredients, then remove from the pan.
4. Make soft scrambled eggs. It's best if the eggs are made creamy and fluffy, although this is a personal preference.
5. Scatter on top of the mizuna leaves.
6. Top with the pork and it is done. The combination of the tart sushi rice, the sweet and spicy pork belly, creamy egg, and crunchy mizuna is exquisite.

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