Chirashizushi with Lots of Toppings.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chirashizushi with lots of toppings. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Chirashizushi with Lots of Toppings is one of the most popular of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Chirashizushi with Lots of Toppings is something that I've loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook chirashizushi with lots of toppings using 19 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chirashizushi with Lots of Toppings:
- {Get 360 ml of uncooked White rice.
- {Take 5 cm of Kombu.
- {Prepare 3 tbsp of ○Rice vinegar.
- {Take 3 tbsp of ○Sugar.
- {Get 1 tsp of ○Salt.
- {Get 4 of Dried shiitake mushrooms.
- {Get 1 small of Carrot.
- {Take 1 of section Lotus root.
- {Prepare 400 ml of The soaking liquid from the dried shiitake mushrooms.
- {Get 3 tbsp of ◎Soy sauce.
- {Prepare 2 tbsp of ◎Sake.
- {Take 4 tbsp of ◎Mirin.
- {Prepare 3 tbsp of ◎Sugar.
- {Make ready 3 of Eggs.
- {Make ready 3 tbsp of △Sugar.
- {Get 1 of 1 teaspoon △Salt.
- {Make ready 15 of Snow peas.
- {Prepare 150 grams of Ikura (salmon roe preserved in soy sauce).
- {Prepare 1 of whole sheet Nori seaweed.
Instructions to make Chirashizushi with Lots of Toppings:
- Rinse the rice well. Wipe the surface of the kombu seaweed carefully. Add the rice, kombu seaweed and a bit less water than the usual amount for 360 ml of rice into the rice cooker. Leave to soak for 30 minutes, then cook. In a bowl, mix the ○ ingredients to make the sushi vinegar. Rehydrate the shiitake mushrooms in plenty of water..
- Slice the rehydrated shiitake mushrooms thinly. Cut the carrot into matchsticks. Cut the section of lotus root into quarters lengthwise, and slice thinly..
- In a pot, bring the soaking liquid from the shiitake mushrooms and the ◎ ingredients to a boil. Add the vegetables from Step 2, and simmer until there's no more liquid in the pan. Turn off the heat and leave to cool..
- Break the eggs into a bowl, add the △ ingredients, and mix well. Thinly coat a heated pan that's been coated with oil (not listed), and make 3-4 thin omelets. Cool and julienne..
- Take the strings off the snow peas and blanch in salted water. Drain and cut into thin diagonal strips..
- Put the freshly cooked rice into a wooden sushi bowl (sushi oke). Add the sushi vinegar and mix in using a cut-and-fold motion. Cool down to body temperature..
- Add the simmered vegetables from Step 3 to the rice and mix in..
- Cover the surface of the rice evenly with shredded nori seaweed cut up with kitchen scissors..
- Cover the center with the omelet, and salmon roe on top. Surround the omelet with snow peas, and it's done. Mix well before eating..
So that is going to wrap this up for this special food chirashizushi with lots of toppings recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!