Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, my mother's chirashi sushi. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
My Mother's Chirashi Sushi is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. My Mother's Chirashi Sushi is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. 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:
- Take 540 ml White rice
- Prepare 1 sheet Kombu for dashi stock
- Prepare Filling:
- Get 500 ml Water
- Make ready 5 Dried shiitake mushrooms (thick, plump ones)
- Make ready 100 grams Lotus root
- Make ready 150 grams Cooked bamboo shoots in brine
- Take 1 medium Carrot
- Take 3 tbsp Light brown sugar
- Make ready 2 tsp Salt
- Take 3 tbsp Soy sauce
- Prepare 2 tsp Cooking sake
- Get 1 tsp Dashi stock granules
- Prepare Sushi vinegar
- Make ready 60 ml Vinegar
- Make ready 30 ml Lemon juice
- Get 2 tbsp Sugar
- Take 1 tsp Salt
- Make ready 20 grams Chirimen jako
- Take Garnish:
- Take 5 leaves Shiso leaves
- Make ready 3 Eggs
- Prepare 1 tbsp 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!
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