Pan-Seared Chirashi with Lightly Buttered Japanese Onion
A French-inspired dish featuring pan-seared chirashi, lightly buttered Japanese onion, and a hint of French flair.
Ingredients
- ●1 lb chirashi
- ●1 medium lightly buttery onion
- ●2 tbsp butter
- ●1 tsp garlic powder
- ●to taste salt
- ●to taste black pepper
- ●1 tbsp olive oil
- ●1/4 cup white wine
- ●2 tbsp lemon juice
Instructions
- 1
Season the chirashi with salt, pepper, and garlic powder.
- 2
Heat the olive oil in a large skillet over medium-high heat.
- 3
Add the chirashi to the skillet and sear for 2-3 minutes on each side, or until browned and cooked through.
- 4
Remove the chirashi from the skillet and set aside.
- 5
Add the lightly buttered Japanese onion to the skillet and sauté for 2-3 minutes, or until softened.
- 6
Add the white wine to the skillet and stir to deglaze.
- 7
Return the chirashi to the skillet and spoon some of the sauce over the top.
- 8
Serve the chirashi hot, garnished with lemon juice and chopped parsley if desired.
- 9
Reheat the chirashi in the oven at 350°F (180°C) for 5-7 minutes, or until warmed through.