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  • Chirashi sushi

    3 votes
    Chirashi sushi
    Prep: 30 min Cook: 10 min Servings: 3
    by manabu masuda
    2 recipes
    >
    Not many people in the us know that there are many kinds of sushi in Japan. Chirashi sushi is the second most popular sushi which we usually cook at home.

    Ingredients

    • 2 gou (approximately 2 cups of) Japanese (I mean round) rice
    • Mixed vinegar (3 tablespoons of vinegar, 2 tablespoons of sugar and 1 teaspoon of salt.)
    • Gobo ¼. (you can find it at Chinese or Japanese groceries.)
    • 3 Hoshi-shiitake (dried shiitake mushrooms)
    • Dashi soup (1.5 cup of dashi, two tablespoons of sugar, 2 tablespoons of minin, 1 table spoon of syoyu and 1 tablespoon of salt).
    • 1 renkon (lotus root)
    • Sweet vinegar (3 tablespoons of dashi, 3 tablespoons of vineger, 2 tablespoons of sugar and a little bit of salt).
    • Golden string egg (1 egg, 1 teaspoon of sugar and 1/2 tablespoon vegetable oil)
    • Raw fish (well, any kind of fish such as ikura (salmon roe), hamachi, maguro, etc. Make it colorful!)

    Directions

    1. Step 1. Prepare “sushi rice”.
    2. While cooked rice is very hot, put “Mixed Vinegar”. After mixing it, cool it down as fast as possible using a fan.
    3. Step 2. Prepare shiitake and gobo.
    4. Slice the gobo and cook it in boiled water for a few minutes. Slice watered shiitake mushrooms.
    5. Simmer “Dashi soup” in the pan with the shiitake and gobo and put them into “sushi rice”.
    6. Step3. Cook “Kinshi tamago (shredded egg crepes)”
    7. Make very thin crape like egg sheets in a frying pan. Cut those sheets into thin strips/julienne.
    8. Step 4. Almost done
    9. Put sushi rice on a serving dish (bigger is the better).
    10. Sprinkle “Kinshi tamago” over the rice and place raw fish on top of it. (make it nice!).

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