Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, bamboo shoot chirashi sushi for the spring season. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Bamboo shoots; Japanese traditional food in spring. Removing harshness is a bit of a hassle, but it's important.筍を収穫し、ちらし寿司にしました。米ぬかと一緒に茹で、よく水に晒すと灰汁が抜けます。 Sushi Essentials. If you get fresh bamboo shoots in the spring season.
Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Bamboo Shoot Chirashi Sushi for the Spring Season is something that I’ve loved my whole life. They are fine and they look wonderful.
To begin with this particular recipe, we must 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 can achieve that.
The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:
- Get ●Sushi rice
- Get 2160 grams Plain cooked rice
- Make ready 120 ml Sushi vinegar ※See instructions
- Take ●Ingredients
- Get 250 grams Bamboo shoot (boiled)
- Make ready 1/2 Carrot
- Make ready 30 grams Dried shiitake mushroom
- Get ●For broth
- Make ready 1 The soaking liquid from the dried shiitake mushrooms
- Prepare 2 grams Dashi stock granules
- Make ready 3 tbsp Sugar
- Prepare 1 ※see instructions Water
- Take 2 tbsp Soy sauce
- Get ●Toppings
- Get 4 Eggs for the kinshi tamago
- Make ready 1 Dried seaweed sheet, White sesame seeds, sansho leaves
As spring fever rushes in, spring bamboo shoots are hitting local grocery stores and wet markets across China. One of our favorite old-world dishes from Shanghai is Braised Spring Bamboo Shoots or yóu mèn sun (油焖笋). Even though this dish is a common traditional dish (i.e., maybe your. Chirashi sushi is made of sushi rice and a colorful medley of vegetables, egg crepe, sashimi as toppings.
Steps 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.
Learn how to make this quick and easy recipe! Sign up for the free Just One Cookbook newsletter delivered to your inbox! Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi For the photos above of my chirashi, I used: ¼ cup bibinba sansai - a prepared mix of soybean Add the sesame seeds and the rice seasoning if you desire, and mix well. This is my favorite type of sushi. And for this occasion I have a photo guide for you.
So that is going to wrap it up with this exceptional food bamboo shoot chirashi sushi for the spring season recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
