5-Ingredient Chirashi Sushi

Name: 5-Ingredient Chirashi Sushi
Yield: 3 servings
Cuisine: American
Ingredients: 3 rice bowls' worth x 2 Sushi Rice; 5 Dried shiitake mushrooms; 30 grams Dried kampyo; 1/2 Burdock root; 1/2 Carrot; 1 Aburaage; 200 ml A: Rehydrated shiitake mushrooms; 200 ml A: Water; 1/2 tsp A: Dashi stock granules; 3 tbsp of each A: Soy sauce, sugar; 1 tbsp of each A: Sake, mirin; 2 Eggs for iri tamago; 1 tbsp each of sugar and sake; 1 dash of salt B: Sugar, sake, salt; 1 Nori seaweed; 1 Mitsuba or Shiso leaves; 1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)

cookpad.japan @cookpad_jp

I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.

When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu

I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.

When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu

cookpad.japan @cookpad_jp

I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.

When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu

I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.

When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu

Saved

Ingredients

3 servings

3rice bowls' worth x 2 Sushi Rice
Stew
5Dried shiitake mushrooms
30 gramsDried kampyo
1/2Burdock root
1/2Carrot
1Aburaage
200 mlA: Rehydrated shiitake mushrooms
200 mlA: Water
1/2 tspA: Dashi stock granules
3 tbspof each A: Soy sauce, sugar
1 tbspof each A: Sake, mirin
2Eggs for iri tamago
1 tbspeach of sugar and sake; 1 dash of salt B: Sugar, sake, salt
1Nori seaweed
1Mitsuba or Shiso leaves
1seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)

Saved

Steps

1

Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long.
2

Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings.
3

Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool.
4

Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago.
5

Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!
6

If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!