Bamboo Shoot Chirashi Sushi for the Spring Season.
Hey everyone, it's Drew, welcome to our recipe site. Today, we're going to make a distinctive dish, bamboo shoot chirashi sushi for the spring season. It is one of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It is simple, it's fast, it tastes yummy. They are fine and they look wonderful. Bamboo Shoot Chirashi Sushi for the Spring Season is something that I've loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have bamboo shoot chirashi sushi for the spring season using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:
- {Take of ●Sushi rice.
- {Take 2160 grams of Plain cooked rice.
- {Prepare 120 ml of Sushi vinegar ※See instructions.
- {Prepare of ●Ingredients.
- {Make ready 250 grams of Bamboo shoot (boiled).
- {Make ready 1/2 of Carrot.
- {Make ready 30 grams of Dried shiitake mushroom.
- {Prepare of ●For broth.
- {Prepare 1 of The soaking liquid from the dried shiitake mushrooms.
- {Prepare 2 grams of Dashi stock granules.
- {Prepare 3 tbsp of Sugar.
- {Prepare 1 of ※see instructions Water.
- {Prepare 2 tbsp of Soy sauce.
- {Make ready of ●Toppings.
- {Prepare 4 of Eggs for the kinshi tamago.
- {Prepare 1 of Dried seaweed sheet, White sesame seeds, sansho leaves.
Instructions to make Bamboo Shoot Chirashi Sushi for the Spring Season:
- Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms..
- Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat..
- Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool..
- Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool..
- Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo..
- Add the ingredients from Step 3 to the sushi rice from Step 4..
- Serve on a plate..
- Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup..
- ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind..
So that's going to wrap it up with this exceptional food bamboo shoot chirashi sushi for the spring season recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!