Simple Way to Make Bamboo Shoot and Shrimp Chirashi Sushi

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, bamboo shoot and shrimp chirashi sushi. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Bamboo Shoot and Shrimp Chirashi Sushi is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Bamboo Shoot and Shrimp Chirashi Sushi is something which I have loved my whole life. They are nice and they look fantastic.

Simple Way to Prepare Bamboo Shoot and Shrimp Chirashi Sushi

To get started with this particular recipe, we must first prepare a few ingredients. You can have bamboo shoot and shrimp chirashi sushi using 17 ingredients and 5 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Bamboo Shoot and Shrimp Chirashi Sushi:

1. Make ready 1 around 300 grams Cooked bamboo shoots in brine
2. Prepare 10 Shrimp (black tiger)
3. Get 4 Dried shiitake mushrooms
4. Get 2 blocks Koya dofu
5. Take 2/3 Carrot
6. Make ready 500 ml ★Dashi stock (for simmering)
7. Prepare 3 tbsp ★Usukuchi soy sauce (for simmering)
8. Prepare 2 tbsp ★Sugar (for simmering)
9. Prepare 1 tbsp ★Mirin (for simmering)
10. Prepare 540 ml Rice
11. Take 120 ml ● Vinegar (for the sushi vinegar)
12. Prepare 3 tbsp ● Sugar (for the sushi vinegar)
13. Make ready 1 1/2 tsp ● Salt (for the sushi vinegar)
14. Make ready 1 tsp ● Kombu tea(for the sushi vinegar)
15. Make ready 3 Eggs
16. Make ready 4 tbsp White toasted sesame seeds
17. Take 1 few Snow peas

Instructions

Steps to make Bamboo Shoot and Shrimp Chirashi Sushi:

1. Cook the rice to a somewhat firm texture (to do this, just use a little less water than usual) in a rice cooker. Add a little salt, sugar, and whatever seasonings you like (suggestions are mirin or dashi stock) to the egg, and cook thin omelets. Julienne to make shredded eggs, and set aside. Discard the heads and tails of the shrimp, blanch in salt water, chop up, and set aside. Blanch the snow peas in salt water, cut diagonally (like in the picture), and set aside.
2. [Simmer the mixed ingredients] Reconstitute the dried shiitake mushrooms and koya dofu by soaking in lukewarm water, then drain. Cut the shiitake mushrooms, koya dofu, carrot, and bamboo shoot into small pieces, and set aside. The bamboo shoots should be cut a little larger than the other items. Then put all of these ingredients into a pot, add all of the seasonings and broth ingredients marked with ★, and simmer until most of the liquid is gone.
3. Put the four ingredients marked with ● into a microwave-safe bowl, microwave for about 30 seconds, and stir. (For the Sushi vinegar) Turn out the freshly steamed, hot rice into a hangiri (wooden sushi tub), and add sushi vinegar in 3-4 batches while fanning the rice with a hand-held fan. Mixing the rice and vinegar with a spatula, using a cutting motion.
4. Add the simmered ingredients from Step 2 to the sushi rice from Step 3, toasted white sesame seeds, and mix well. When it's evenly mixed, scatter on the julienned egg crepe, add the chopped shrimp and snow peas on top, and it's done.
5. Add further toppings as you like. Garnish with nanohana, slices of raw fish, etc., to taste. I prefer my sushi rice a little on the tart side. If you don't like it so tart, just cut back on the amount of vinegar a bit.

As simple as that Recipe of Bamboo Shoot and Shrimp Chirashi Sushi

So that’s going to wrap it up for this exceptional food bamboo shoot and shrimp chirashi sushi recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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