1.0Marc Winerhttps://marcwiner.com/ko/Marc Winerhttps://marcwiner.com/ko/author/admin2823/정통 치라시즈시rich600338<blockquote class="wp-embedded-content" data-secret="fZvwOsEQJf"><a href="https://marcwiner.com/ko/chirashi/">정통 치라시즈시</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/ko/chirashi/embed/#?secret=fZvwOsEQJf" width="600" height="338" title="“정통 치라시즈시” — Marc Winer" data-secret="fZvwOsEQJf" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2026/05/Authentique-Chirashi-en-tete-750x563.jpg600450윤기 흐르고 다시마 향이 은은하게 밴 샤리 위에 킨시 타마고, 이쿠라, 새우, 스냅완두, 김, 표고버섯, 장어를 곱게 올립니다.https://marcwiner.com/ko/chirashi/ko정통 지라시스시일식메인 요리90701606600 g 쌀720 g 물2 큰술 사케1 조각 다시마 (엽서 크기 정도)6 큰술 쌀식초5 큰술 설탕1 큰술 소금30 g 표고버섯 (건표고)2 큰술 미림4 큰술 설탕2 큰술 진한 간장2 개 고야도후 (동결건조 두부)200 mL 다시 육수2 큰술 설탕2 큰술 미림1 큰술 우스쿠치 간장 (색이 연한 간장)30 g 간표 (말린 박고지)150 mL 다시 육수1 큰술 설탕1 큰술 미림0.5 큰술 연한 간장10 새우1 큰술 쌀식초0.5 큰술 설탕1 큰술 다시 육수참치 (약간, 사시미용)문어 (약간, 사시미용)연근 (약간, 식초 절임)어린 생강 (약간, 단촛물 절임)이토노리 (약간, 가늘게 채 썬 김)8 달걀소금 (적당량)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