Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chirashi sushi (5 ingredient chirashi sushi). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chirashi Sushi (5 Ingredient Chirashi Sushi) is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Chirashi Sushi (5 Ingredient Chirashi Sushi) is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can have chirashi sushi (5 ingredient chirashi sushi) using 22 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
- Prepare 80 grams Cooked bamboo shoots in brine
- Prepare 2 eggs' worth Kinshi tamago
- Make ready 3 pieces Dried gourd
- Make ready 1/3 Carrot
- Prepare 1 block Koya tofu
- Take 8 Dried shiitake mushrooms
- Get 50 grams Kamaboko
- Get 1 Shredded nori seaweed
- Take 1 Beni shouga red pickled ginger
- Make ready For the sushi rice
- Take 450 grams White rice
- Prepare 5 cm square Kombu
- Get 1 dash less than usual Water
- Prepare For sushi vinegar
- Prepare 5 tbsp Vinegar
- Take 2 tbsp Sugar
- Take 1 tsp Salt
- Prepare For the seasonings
- Prepare 300 ml Water from re-hydrating shiitake mushrooms
- Get 2 tbsp Soy sauce
- Prepare 1 tbsp each Sugar/mirin/sake
- Prepare 1/2 tsp Japanese dashi stock powder
Instructions to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
- Cook the rice with the konbu. Use a little less water than usual.
- Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop.
- Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes).
- Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
- Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
- If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago.
- Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
- Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu.
- Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine.
- Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!
- To make kinshi tamago, see. - - https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi
- To make your own dried shiitake mushrooms, see. - - https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
- You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!
So that is going to wrap this up for this special food chirashi sushi (5 ingredient chirashi sushi) recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
