Guide to Prepare [Farmhouse Recipe] Chirashi Sushi

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, [farmhouse recipe] chirashi sushi. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

[Farmhouse Recipe] Chirashi Sushi is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They’re nice and they look fantastic. [Farmhouse Recipe] Chirashi Sushi is something that I have loved my entire life.

Recipe of [Farmhouse Recipe] Chirashi Sushi

To begin with this recipe, we have to first prepare a few ingredients. You can cook [farmhouse recipe] chirashi sushi using 21 ingredients and 11 steps. Here is how you cook it.

Ingredients

The ingredients needed to make [Farmhouse Recipe] Chirashi Sushi:

1. Get 450 grams cooked White rice
2. Prepare 5 cm long piece Kombu
3. Get 80 to 100 ml Sushi vinegar (＊refer below)
4. Prepare 2 Cooked kanpyo gourd strips (refer below)
5. Prepare 1 Snap peas or mangetout (boiled in salted water and sliced thinly)
6. Get 1 Shredded nori seaweed
7. Prepare [A]
8. Get 100 grams Cooked and chopped bamboo shoots
9. Prepare 50 grams Carrot
10. Take 4 Dried shiitake mushrooms
11. Make ready [B]
12. Prepare 200 ml Japanese dashi stock
13. Prepare 1 1/2 tbsp Soy sauce, mirin
14. Prepare 1/2 tbsp Sugar
15. Prepare [C]
16. Make ready 6 Shrimp
17. Get 100 grams Lotus root
18. Make ready [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
19. Prepare 3 Eggs (well beaten)
20. Get 1 pinch Salt
21. Make ready 1 tsp Katakuriko

Instructions

Steps to make [Farmhouse Recipe] Chirashi Sushi:

1. Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way.
2. Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly.
3. Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds.
4. Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.)
5. Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed.
6. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan.
7. Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together.
8. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking.
9. [Homemade Sushi Vinegar] Very useful to have in stock.
10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. - - https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo
11. About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

As simple as that Steps to Make [Farmhouse Recipe] Chirashi Sushi

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