Recipe of Quick Bamboo Shoot Chirashi Sushi for the Spring Season

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The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Make ready ●Sushi rice
2. Get 2160 grams Plain cooked rice
3. Get 120 ml Sushi vinegar ※See instructions
4. Get ●Ingredients
5. Get 250 grams Bamboo shoot (boiled)
6. Make ready 1/2 Carrot
7. Prepare 30 grams Dried shiitake mushroom
8. Prepare ●For broth
9. Make ready 1 The soaking liquid from the dried shiitake mushrooms
10. Prepare 2 grams Dashi stock granules
11. Prepare 3 tbsp Sugar
12. Prepare 1 ※see instructions Water
13. Take 2 tbsp Soy sauce
14. Take ●Toppings
15. Get 4 Eggs for the kinshi tamago
16. Make ready 1 Dried seaweed sheet, White sesame seeds, sansho leaves

Learn how to make this quick and easy recipe! Sign up for the free Just One Cookbook newsletter delivered to your inbox! Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths.

Steps to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
6. Add the ingredients from Step 3 to the sushi rice from Step 4.
7. Serve on a plate.
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.

Bamboo shoots or bamboo sprouts are the edible shoots (new bamboo culms that come out of the ground) of many bamboo species including Bambusa vulgaris and Phyllostachys edulis. They are used as vegetables in numerous Asian dishes and broths. If you get fresh bamboo shoots in the spring season. Cut off a tip from each bamboo shoot at an angle. Slash to make an incision just deep enough to barely touch the tender part lengthwise.

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