My Mother's Chirashi Sushi
My Mother's Chirashi Sushi

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, my mother's chirashi sushi. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

My Mother's Chirashi Sushi is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. My Mother's Chirashi Sushi is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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:
  1. Prepare 540 ml White rice
  2. Prepare 1 sheet Kombu for dashi stock
  3. Make ready Filling:
  4. Make ready 500 ml Water
  5. Get 5 Dried shiitake mushrooms (thick, plump ones)
  6. Prepare 100 grams Lotus root
  7. Get 150 grams Cooked bamboo shoots in brine
  8. Make ready 1 medium Carrot
  9. Prepare 3 tbsp Light brown sugar
  10. Make ready 2 tsp Salt
  11. Take 3 tbsp Soy sauce
  12. Prepare 2 tsp Cooking sake
  13. Make ready 1 tsp Dashi stock granules
  14. Get Sushi vinegar
  15. Make ready 60 ml Vinegar
  16. Take 30 ml Lemon juice
  17. Make ready 2 tbsp Sugar
  18. Make ready 1 tsp Salt
  19. Take 20 grams Chirimen jako
  20. Prepare Garnish:
  21. Make ready 5 leaves Shiso leaves
  22. Get 3 Eggs
  23. Make ready 1 tbsp Shiro-dashi
Steps to make My Mother's Chirashi Sushi:
  1. 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.
  2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
  3. 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.
  4. 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.
  5. 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.
  6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
  7. Once the sushi rice has cooled, add the drained filling and mix.
  8. 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 for this special food my mother's chirashi sushi recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!