My Mother's Chirashi Sushi.
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a distinctive dish, my mother's chirashi sushi. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
My Mother's Chirashi Sushi is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it's quick, it tastes delicious. My Mother's Chirashi Sushi is something which I've loved my whole life. They're fine and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can have my mother's chirashi sushi using 23 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make My Mother's Chirashi Sushi:
- {Make ready 540 ml of White rice.
- {Take 1 of sheet Kombu for dashi stock.
- {Get of Filling:.
- {Take 500 ml of Water.
- {Make ready 5 of Dried shiitake mushrooms (thick, plump ones).
- {Prepare 100 grams of Lotus root.
- {Take 150 grams of Cooked bamboo shoots in brine.
- {Make ready 1 medium of Carrot.
- {Get 3 tbsp of Light brown sugar.
- {Take 2 tsp of Salt.
- {Prepare 3 tbsp of Soy sauce.
- {Make ready 2 tsp of Cooking sake.
- {Prepare 1 tsp of Dashi stock granules.
- {Make ready of Sushi vinegar.
- {Make ready 60 ml of Vinegar.
- {Make ready 30 ml of Lemon juice.
- {Take 2 tbsp of Sugar.
- {Make ready 1 tsp of Salt.
- {Take 20 grams of Chirimen jako.
- {Get of Garnish:.
- {Take 5 of leaves Shiso leaves.
- {Prepare 3 of Eggs.
- {Get 1 tbsp of Shiro-dashi.
Steps to make My Mother's Chirashi Sushi:
- 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..
- Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock..
- 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..
- 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..
- 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..
- Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning..
- Once the sushi rice has cooled, add the drained filling and mix..
- 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!.
So that's going to wrap it up with this special food my mother's chirashi sushi recipe. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!