Legendary chef Jacques Pépin’s newest book, Jacques Pépin Heart & Soul in the Kitchen, will be available Tuesday, October 6 — and we can’t wait! As an amuse-bouche to the main dish, we’ll be sharing a few recipes from the book over the next few days here on the blog. Here’s the first recipe, and of it, Jacques writes:
This Japanese dish is easier to make than conventional sushi and strikingly beautiful. Sushi rice is spread on a platter and the fish, shellfish, and vegetables are scattered on top. Then the platter is brought to the table so guests can help themselves. There are many versions of chirashi. Here I use sea urchin roe (uni), salmon or trout caviar, tuna, salmon, and scallops, along with avocado, scallions, tree ear mushrooms, and toasted sesame seeds. The sushi rice is made ahead, then the whole dish assembled at the last moment and served with wasabi paste and soy sauce.
Hungry for more? We’re offering a cooking class inspired by Chef Pépin’s new book! You can learn more and sign up here.
Reprinted with permission from Jacques Pépin Heart & Soul in the Kitchen by Jacques Pépin, copyright © 2015. Published by Houghton Mifflin Harcourt Publishing Company.
Photographs by Tom Hopkins Studio, copyright © 2015.