Half an Hour to Cooking Yummy [Farmhouse Recipe] Chirashi Sushi

Wishing to dine [Farmhouse Recipe] Chirashi Sushi a luxurious restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful procedures on cooking a [Farmhouse Recipe] Chirashi Sushi like a famous chef made.

We hope you got insight from reading it, now let's go back to [farmhouse recipe] chirashi sushi recipe. To make [farmhouse recipe] chirashi sushi you only need 21 ingredients and 11 steps. Here is how you achieve that.

To make an extraordinary [Farmhouse Recipe] Chirashi Sushi, here are the materials needed:

1. Provide 450 grams of cooked White rice.
2. Take 5 of cm long piece Kombu.
3. Provide 80 of to 100 ml Sushi vinegar (＊refer below).
4. You need 2 of Cooked kanpyo gourd strips (refer below).
5. Get 1 of Snap peas or mangetout (boiled in salted water and sliced thinly).
6. Prepare 1 of Shredded nori seaweed.
7. You need of [A].
8. Provide 100 grams of Cooked and chopped bamboo shoots.
9. Provide 50 grams of Carrot.
10. Prepare 4 of Dried shiitake mushrooms.
11. Take of [B].
12. You need 200 ml of Japanese dashi stock.
13. Get 1 1/2 tbsp of Soy sauce, mirin.
14. Use 1/2 tbsp of Sugar.
15. Use of [C].
16. Prepare 6 of Shrimp.
17. Get 100 grams of Lotus root.
18. Prepare of [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips..
19. You need 3 of Eggs (well beaten).
20. You need 1 pinch of Salt.
21. Take 1 tsp of Katakuriko.

After readying the materials, now you are ready to cook your appetizing [Farmhouse Recipe] Chirashi Sushi by following the guidances on this section:

1. Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way..
2. Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly..
3. Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds..
4. Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.).
5. Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed..
6. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan..
7. Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together..
8. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking..
9. [Homemade Sushi Vinegar] Very useful to have in stock..
10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo.
11. About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce"..

Chirashi Sushi is sometimes mixed up with Barazushi which doesn't contain much raw fish other than decoration. While Barazushi is mostly vegetable Sushi and. This Chirashi Sushi is made of sushi rice and topped with a beautiful medley of vegetables, egg crepe, and sashimi. Let's learn how to make a quick and easy version today with a store-bought seasoning mix. We also have a made-from-scratch version on the blog.

Recipe : [Farmhouse Recipe] Chirashi Sushi

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