Steps to Make [Farmhouse Recipe] Chirashi Sushi

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, [farmhouse recipe] chirashi sushi. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

[Farmhouse Recipe] Chirashi Sushi is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. [Farmhouse Recipe] Chirashi Sushi is something which I have loved my entire life. They’re fine and they look wonderful.

Recipe of [Farmhouse Recipe] Chirashi Sushi

To begin with this recipe, we have to prepare a few components. You can have [farmhouse recipe] chirashi sushi using 21 ingredients and 11 steps. Here is how you cook that.

Ingredients

The ingredients needed to make [Farmhouse Recipe] Chirashi Sushi:

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

Instructions

Instructions to make [Farmhouse Recipe] Chirashi Sushi:

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".

As simple as that Recipe of [Farmhouse Recipe] Chirashi Sushi

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