How to Make Bamboo Shoot Chirashi Sushi for the Spring Season

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, bamboo shoot chirashi sushi for the spring season. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Bamboo Shoot Chirashi Sushi for the Spring Season is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Bamboo Shoot Chirashi Sushi for the Spring Season is something which I’ve loved my entire life.

How to Prepare Bamboo Shoot Chirashi Sushi for the Spring Season

To get started with this particular recipe, we must prepare a few components. You can cook bamboo shoot chirashi sushi for the spring season using 16 ingredients and 9 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Take ●Sushi rice
2. Prepare 2160 grams Plain cooked rice
3. Take 120 ml Sushi vinegar ※See instructions
4. Prepare ●Ingredients
5. Prepare 250 grams Bamboo shoot (boiled)
6. Prepare 1/2 Carrot
7. Take 30 grams Dried shiitake mushroom
8. Make ready ●For broth
9. Prepare 1 The soaking liquid from the dried shiitake mushrooms
10. Get 2 grams Dashi stock granules
11. Take 3 tbsp Sugar
12. Prepare 1 ※see instructions Water
13. Take 2 tbsp Soy sauce
14. Get ●Toppings
15. Make ready 4 Eggs for the kinshi tamago
16. Take 1 Dried seaweed sheet, White sesame seeds, sansho leaves

Instructions

Steps to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
2. 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.
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
4. 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.
5. 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.
6. Add the ingredients from Step 3 to the sushi rice from Step 4.
7. Serve on a plate.
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
9. ※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.

As simple as that Guide to Make Bamboo Shoot Chirashi Sushi for the Spring Season

So that’s going to wrap this up for this special food bamboo shoot chirashi sushi for the spring season recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

Print this page