Recipe of Super Quick Homemade My Mother's Chirashi Sushi

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The ingredients needed to make My Mother's Chirashi Sushi:

1. Make ready 540 ml White rice
2. Prepare 1 sheet Kombu for dashi stock
3. Prepare Filling:
4. Get 500 ml Water
5. Prepare 5 Dried shiitake mushrooms (thick, plump ones)
6. Take 100 grams Lotus root
7. Make ready 150 grams Cooked bamboo shoots in brine
8. Take 1 medium Carrot
9. Get 3 tbsp Light brown sugar
10. Take 2 tsp Salt
11. Take 3 tbsp Soy sauce
12. Prepare 2 tsp Cooking sake
13. Make ready 1 tsp Dashi stock granules
14. Get Sushi vinegar
15. Make ready 60 ml Vinegar
16. Make ready 30 ml Lemon juice
17. Prepare 2 tbsp Sugar
18. Prepare 1 tsp Salt
19. Take 20 grams Chirimen jako
20. Prepare Garnish:
21. Get 5 leaves Shiso leaves
22. Prepare 3 Eggs
23. Take 1 tbsp Shiro-dashi

Chirashi, also called chirashizushi (ちらし寿司) is one of my favorite Japanese meals. The word "chirashi" means "scattered," so this is basically a big bowl of rice mixed with fish, vegetables, and additional ingredients of your choice. I like this dish a lot, because it's a delicious one-bowl meal that. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays.

Instructions to make My Mother's Chirashi Sushi:

1. Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
3. Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
4. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
5. Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
7. Once the sushi rice has cooled, add the drained filling and mix.
8. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!

I like this dish a lot, because it's a delicious one-bowl meal that. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays. This beautifully arranged sushi is the This simple but pretty sushi is quite versatile and you can pick and choose different toppings. Although I added 'Chirashi Sushi' in parethsis next to. An easy recipe for chirashi sushi-sushi rice with a variety of other ingredients mixed in and toppings sprinkled over the top, shared by Noriko, a special friend of the family.

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