Chirashi Sushi (Sushi for Dolls' Day)

Name: Chirashi Sushi (Sushi for Dolls' Day)
Yield: 6 servings
Cuisine: American
Ingredients: 2 1/2 cup Rice (cooked with kombu and two tablespoons of sake); 100 ml Vinegar; 3 tbsp Sugar; 2 tsp Salt; 6 slice Dried shiitake mushrooms; 100 ml Dashi stock; 100 ml The soaking liquid from the dried shiitake mushrooms; 2 tbsp Sugar; 1 1/2 tbsp Soy sauce; 150 grams Lotus root (thin); 200 ml Water (A); 1 tbsp Vinegar (A); 100 ml Water (B); 100 ml Vinegar (B); 1 tbsp Sugar (B); 30 cm Burdock root; 100 ml Dashi stock; 1 tsp Mirin; 1 tsp Usukuchi soy sauce; 20 grams Kampyo (dried); 1 Carrot; 2 slice Aburaage; 400 ml Dashi stock; 2 tbsp Mirin; 2 tbsp Sugar; 1 1/2 tbsp Usukuchi soy sauce; 6 Shrimp; 2 Conger eel (covered in sauce); 6 eggs Kinshi tamago; 18 Snow peas

cookpad.japan @cookpad_jp

I may be a guy, but I have a little sister, so during the Girls' Festival I was able to eat this festival sushi!

When making sushi rice, mix quickly then cool with a fan to make it shiny! Don't fan while you mix (that makes it sticky). Also, mix in the ingredients before it cools! (If you do it after it cools, it won't stick together). For 6 servings. Recipe by Satorun

I may be a guy, but I have a little sister, so during the Girls' Festival I was able to eat this festival sushi!

cookpad.japan @cookpad_jp

I may be a guy, but I have a little sister, so during the Girls' Festival I was able to eat this festival sushi!

Saved

Ingredients

6 servings

Sushi Rice
2 1/2 cupRice (cooked with kombu and two tablespoons of sake)
100 mlVinegar
3 tbspSugar
2 tspSalt
Ingredients (for the shiitake mushrooms)
6 sliceDried shiitake mushrooms
100 mlDashi stock
100 mlThe soaking liquid from the dried shiitake mushrooms
2 tbspSugar
1 1/2 tbspSoy sauce
Ingredients (for the lotus root)
150 gramsLotus root (thin)
200 mlWater (A)
1 tbspVinegar (A)
100 mlWater (B)
100 mlVinegar (B)
1 tbspSugar (B)
Ingredients (for the burdock root)
30 cmBurdock root
100 mlDashi stock
1 tspMirin
1 tspUsukuchi soy sauce
Ingredients (for the kampyo, aburaage & carrots)
20 gramsKampyo (dried)
1Carrot
2 sliceAburaage
400 mlDashi stock
2 tbspMirin
2 tbspSugar
1 1/2 tbspUsukuchi soy sauce
●Decorations
6Shrimp
2Conger eel (covered in sauce)
6eggs Kinshi tamago
18Snow peas
1half a fish Vinegared mackerel
1 canArch shells
1pre-shredded is fine Toasted nori seaweed

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Steps

1

Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat.
2

For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B).
3

Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!
4

Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
5

Devein the shrimp, stab with toothpicks to straighten, then cook!
6

Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
7

The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
8

Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
9

I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
10

I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
11

Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot.
12

Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!
13

It's perfect paired with clear hamaguri clam soup!