Unajiro’s Tartar Salad Chirashi Ready in 10 minutes!

Have you ever thought a beautiful Japanese dish like chirashi sushi could be made in just 10 minutes? Most people imagine that sushi or chirashi takes hours of careful preparation, but what if you could enjoy the flavors of fresh rice, tender fish, creamy tartar sauce, and colorful vegetables in the time it takes to boil water? This recipe for Unajiro’s Tartar Salad Chirashi might surprise you—it’s quick, delicious, and so simple that anyone can make it.

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Why This Recipe is Special

This recipe stands out because it marries two ideas: the elegance of chirashi sushi and a creamy tartar salad twist. Rather than spending hours, you can prepare a vibrant, flavorful bowl in just 10 minutes. It’s simple, fun, and perfect for everyday meals.

• Time requirement: 10 minutes
• Difficulty: Very easy, ideal for beginners
• Why it’s unique: Uses a ready-to-heat Unajiro Long-lasting Pack to skip complex eel preparation, while still giving that rich, savory taste
• Flavor balance: Creamy tartar, tender eel, fresh vegetables, and well-seasoned rice

Unajiro’s Tartar Salad Chirashi @JapanDishes

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Essential Ingredients

Here are the ingredients you’ll need to prepare this dish, along with why each one is important and what you can substitute if needed:

• Unajiro Long-lasting Pack (1 pack): The star of the dish. Unajiro is eel, which is rich, savory, and full of flavor. If you can’t find unajiro, try using grilled salmon, teriyaki chicken, or even tofu for a vegetarian twist.
• Avocado (¼ piece): Adds creaminess and a buttery texture that balances the eel. Substitute with cucumber if you prefer something lighter.
• Cherry tomatoes (2 pieces): Sweet and juicy, they brighten the dish. You can swap with grape tomatoes or even roasted bell peppers.
• Baby leaves (10g or ½ bag): Fresh greens add crunch and color. Substitution: spinach, arugula, or lettuce.
• Onion (⅛ piece): Provides sharpness for the tartar sauce. If you don’t like raw onion, try scallions or chives.
• Egg (1 piece): Soft-cooked and mixed into the tartar sauce for richness. A hard-boiled egg can work too.
• Mayonnaise (2 tablespoons): Forms the base of tartar sauce. Japanese Kewpie mayo gives a richer taste.
• Sugar (1/3 teaspoon + 2 teaspoons for rice): Adds balance and softens acidity.
• Salt and pepper (a little): Enhances the flavors.
• Hot rice (300g, about 2 servings): The base of chirashi. Use short-grain Japanese rice for authenticity, or substitute with sushi rice or jasmine rice.
• Vinegar (1½ tablespoons): Essential for sushi-style seasoned rice. Rice vinegar is best, but apple cider vinegar works in a pinch.
• Optional sauce packet (from the Unajiro pack): Brings extra flavor when drizzled on top.

These simple ingredients make a beautiful bowl full of color, texture, and flavor.

Step-by-Step Instructions

Step 1: Prepare the Egg

Place one egg in a heat-resistant dish. Lightly break up the yolk with a fork and add 1 teaspoon of water. Cover with plastic wrap and microwave at 500W for 1 minute and 20 seconds. This creates a soft-cooked egg perfect for tartar sauce.

Step 2: Chop the Vegetables

• Cut the avocado into bite-sized cubes.
• Quarter the cherry tomatoes.
• Wash the baby leaves and drain them well.
• Finely chop the onion, rinse briefly in cold water, and drain. This removes bitterness.

Step 3: Make the Tartar Sauce

In a bowl, mix:

• The cooked egg (from Step 1)
• Chopped onion
• 2 tablespoons mayonnaise
• ⅓ teaspoon sugar
• A little salt and pepper

Stir until smooth. This creamy tartar sauce is what makes the dish unique.

Step 4: Heat the Unajiro

Remove the sauce and sansho pepper packet from the unajiro pack. Microwave the eel in its tray at 500W for 1 minute. Once heated, cut it into bite-sized pieces.

Step 5: Season the Rice

In a bowl, mix together:

• 1½ tablespoons vinegar
• 2 teaspoons sugar
• ½ teaspoon salt

Add the hot rice and fold gently in a cutting motion until evenly seasoned. This step creates the base of chirashi sushi.

Step 6: Assemble the Dish

Spread the seasoned rice on a plate or in a shallow bowl. Pour the provided eel sauce over it. Top with baby leaves, avocado, cherry tomatoes, unajiro, and finally the tartar sauce.

Secrets to Success and Expert Tips

• Use warm rice: It absorbs the vinegar mixture more evenly and gives better texture.
• Don’t overmix the rice: Use a gentle serpentine or cutting motion to preserve grains.
• Balance your sweetness and salt: The combination of eel, tartar, and seasoned rice works because sweet, salty, and tangy elements are in harmony.
• Prep smart: While the rice is cooking or heating, chop your vegetables and prepare the sauce — multitasking saves time.
• Mayo matters: Using Japanese-style mayo (like Kewpie) gives a richer, smoother flavor than many western mayonnaises.
• Adjust to taste: If your tartar sauce is too thick, add a few drops of milk or water. If too thin, add more mayo or chopped egg.

These tweaks help you get a result that’s both easy and impressive.

Assembly: Bringing It All Together

When building your bowl, think of layers and balance. Start with the rice base, drizzle eel sauce, then place toppings.

• Spread rice evenly.
• Drizzle sauce over the rice so flavor seeps through.
• Add baby leaves in one zone, then avocado and tomatoes around.
• Lay eel pieces neatly.
• Spoon tartar sauce artistically, maybe using a zigzag patt

Perfect Pairings: Sauces to Try

To make your Unajiro’s Tartar Salad Chirashi even tastier, try pairing it with simple Japanese sauces. A drizzle of Japanese Carrot Ginger Dressing (人参ドレッシング) adds a fresh, zesty kick, while Japanese Mayonnaise (Kewpie マヨネーズ) brings rich creaminess that blends perfectly with the tartar and eel. Both are easy to prepare and work beautifully with this dish.

Storage and Make-Ahead Tips

To keep freshness and quality, here are guidelines:

• Rice: Best eaten immediately. If you must store, keep seasoned rice in the fridge for up to 1 day. Cover with a damp cloth or plastic wrap to prevent it drying out.
• Tartar sauce: Can be made ahead and stored in a sealed container in the fridge for 1 day.
• Unajiro (eel): After heating, eat right away. Reheating may slightly change texture. If leftover, keep refrigerated and reheat gently.
• Vegetables: Chop just before serving to maintain crispness. Avoid mixing them too far ahead.

If you prep the sauce and chop veggies in advance, your final assembly becomes a 5-minute job.

Recipe Variations

To adapt to different tastes or diets, try these variations:

• Seafood variation: Use cooked salmon flakes, tuna cubes, or shrimp instead of eel.
• Vegetarian / vegan: Replace eel with marinated tofu or grilled eggplant slices. Use vegan mayonnaise.
• Spicy version: Add sriracha, chili oil, or cayenne pepper to the tartar sauce.
• Brown rice / quinoa base: Use a healthier grain base instead of white rice.
• Extra toppings: Add sliced cucumber, pickled radish, edamame, or shredded nori for more texture and flavor.
• Low-sugar version: Reduce sugar in tartar or rice seasoning, or replace with a small amount of honey or stevia.

These tweaks let you tailor the dish to your preferences.

Conclusion

Who says a beautiful Japanese bowl has to take forever? Unajiro’s Tartar Salad Chirashi shows that you can earnestly enjoy a vibrant, restaurant-style dish in just 10 minutes. With seasoned rice, creamy tartar, tender eel, and fresh vegetables, it’s a powerhouse of flavor and texture.

Don’t be afraid to experiment — try different proteins, veggie combos, or creative garnishes. Enjoy the process as much as the result, and share your own spin with friends.

If you love Japanese food and travel, you’ll also enjoy discovering more about Japan’s culture, food, and attractions. For example, if you want to visit Japan and get more tips on things to do and foods to try, check out : Favorite Things to Do in Osaka. It shares fun activities, news, and travel insights for people who want to explore Japan.

Happy cooking — and happy traveling!

FAQs

Q1: What is the main difference between chirashi and sushi?
Chirashi means “scattered.” Instead of rolled sushi, ingredients are placed on top of rice in a bowl or plate.

Q2: Can I make this without unajiro?
Yes! You can replace unajiro with salmon, tuna, shrimp, or even tofu for a vegetarian version.

Q3: How healthy is this dish?
It’s full of protein from eel and eggs, healthy fats from avocado, and fiber from vegetables. The vinegar rice makes it lighter than fried meals.

Q4: Can I prepare it in advance?
You can prepare tartar sauce and chop veggies ahead, but assemble just before eating for the best taste.

Q5: How do I store leftovers?
Keep rice and toppings separate in the fridge. Eat within 24 hours for freshness.