My Mother's Chirashi Sushi

Name: My Mother's Chirashi Sushi
Yield: 5 servings
Cuisine: American
Ingredients: 540 ml White rice; 1 sheet Kombu for dashi stock; 500 ml Water; 5 Dried shiitake mushrooms (thick, plump ones); 100 grams Lotus root; 150 grams Cooked bamboo shoots in brine; 1 medium Carrot; 3 tbsp Light brown sugar; 2 tsp Salt; 3 tbsp Soy sauce; 2 tsp Cooking sake; 1 tsp Dashi stock granules; 60 ml Vinegar; 30 ml Lemon juice; 2 tbsp Sugar; 1 tsp Salt; 20 grams Chirimen jako; 5 leaves Shiso leaves; 3 Eggs; 1 tbsp Shiro-dashi

cookpad.japan @cookpad_jp

I've loved my mother's chirashi sushi since I was a child.
To the replicate my mother's recipe, I added lemon juice (once, I used kabosu citrus) to the sushi vinegar and adjusted the recipe for a refreshing tart flavor.

The sushi vinegar becomes salty if you let it boil for too long. So only heat it enough to dissolve the sugar in residual heat. For 5 servings. Recipe by Kiyosuke

cookpad.japan @cookpad_jp

The sushi vinegar becomes salty if you let it boil for too long. So only heat it enough to dissolve the sugar in residual heat. For 5 servings. Recipe by Kiyosuke

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Ingredients

5 servings

540 mlWhite rice
1sheet Kombu for dashi stock
Filling:
500 mlWater
5Dried shiitake mushrooms (thick, plump ones)
100 gramsLotus root
150 gramsCooked bamboo shoots in brine
1 mediumCarrot
3 tbspLight brown sugar
2 tspSalt
3 tbspSoy sauce
2 tspCooking sake
1 tspDashi stock granules
Sushi vinegar
60 mlVinegar
30 mlLemon juice
2 tbspSugar
1 tspSalt
20 gramsChirimen jako
Garnish:
5leaves Shiso leaves
3Eggs
1 tbspShiro-dashi

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Steps

1

Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
2

Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
3

Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
4

Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
5

Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
6

Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
7

Once the sushi rice has cooled, add the drained filling and mix.
8

Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!