1.0Marc Winerhttps://marcwiner.com/da/Marc Winerhttps://marcwiner.com/da/author/admin2823/rich600338<blockquote class="wp-embedded-content" data-secret="fC0PQG1nAT"><a href="https://marcwiner.com/da/chirashi/">Autentisk chirashi</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/da/chirashi/embed/#?secret=fC0PQG1nAT" width="600" height="338" title="“Autentisk chirashi” – Marc Winer" data-secret="fC0PQG1nAT" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); //# sourceURL=https://marcwiner.com/wp-includes/js/wp-embed.min.js </script> https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete-750x563.jpg600450Blank shari, fint aromatiseret med kombu, toppet med strimler af kinshi tamago, ikura, rejer, sukkerærter, nori, shiitake og ål.https://marcwiner.com/da/chirashi/daAutentisk chirashijapanskHovedret90701606600 g ris720 g vand2 spiseskefulde sake1 stykke kombu (på størrelse med et postkort)6 spiseskefulde riseddike5 spiseskefulde sukker1 spiseskefuld salt30 g shiitake (tørrede)2 spiseskefulde mirin4 spiseskefulde sukker2 spiseskefulde mørk sojasauce2 stykker kōya dōfu (frysetørret tofu)200 ml dashi2 spiseskefulde sukker2 spiseskefulde mirin1 spiseskefuld usukuchi-sojasauce (lys)30 g kanpyō (tørrede strimler af flaskekalabas)150 ml dashi1 spiseskefuld sukker1 spiseskefuld mirin0.5 spiseskefuld lys sojasauce10 rejer1 spiseskefuld riseddike0.5 spiseskefuld sukker1 spiseskefuld dashitun (lidt, skåret som sashimi)blæksprutte (lidt, skåret som sashimi)lotusrod (lidt, syltet i eddike)ung ingefær (lidt, marineret i sød eddike)ito nori (lidt, nori-tang i fine strimler)8 ægsalt (efter behov)17https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400