Easiest Recipe: Delicious My Mother's Chirashi Sushi

My Mother's Chirashi Sushi.

My Mother's Chirashi Sushi You can have My Mother's Chirashi Sushi using 23 easy ingredients and 8 easy steps. This is guide how achieve apetizing meal.

Ingredients of My Mother's Chirashi Sushi

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

My Mother's Chirashi Sushi step by step

  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!.