“Shirasu-Don” Boiled Whitebait Bowl
“Shirasu” is a very popular ingredient in our country.
Rice bowl with topping Shirasu and radish sprouts. If desired, add a raw yolk egg and soy sauce.
“Shirasu” is a common name of boiled white young fishes, mainly anchovy.
The name changes depend on the moisture ;
about 85% Kama-Age
from 50 to 60% Shirasu-Boshi
from 25 to 35% Chirimen, also Kachiri
And the name of fish also changes depend on the size ;
from 2 to 3 centimeter Shirasu
from 3 to 5 centimeter Kaeri-Jako
more than 5 centimeter Iwashi
is a boiled whitebait, which is a collective term for the immature fry of fish such as sardines and anchovies. 白子（しらす） literally “small white”