Chirashisushi for Hinamatsuri (Girls' Day)

Name: Chirashisushi for Hinamatsuri (Girls' Day)
Yield: 5 servings
Cuisine: American
Ingredients: 900 ml worth raw rice, cooked; 10 cm square sheet of Kombu seaweed for dashi stock; 1 Carrot; 8 Eggs; 1 Lotus root, medium sized; 8 Dried shiitake mushrooms, large; 1 Burdock root, medium sized; 1 Cooked bamboo shoot in brine, medium sized; 100 ml Vinegar; 3 tbsp Sugar; 1 tsp Salt; 1 Snow peas; 1 Red pickled ginger

cookpad.japan @cookpad_jp

My grandmother and mother make this chirashi sushi every year.
This year, I made this dish for the first time for my daughter.

The basic method to make the filling is to cook them until all the liquid is evaporated.
The filling ④ lotus root is quite sour. Mix in as you taste and adjust the amount .
If you make the fillings in advance, do not store in the fridge, but keep in a cool place for better results. Recipe by a-smile

My grandmother and mother make this chirashi sushi every year.
This year, I made this dish for the first time for my daughter.

cookpad.japan @cookpad_jp

My grandmother and mother make this chirashi sushi every year.
This year, I made this dish for the first time for my daughter.

Saved

Ingredients

5 servings

900 mlworth raw rice, cooked
10 cmsquare sheet of Kombu seaweed for dashi stock
1Carrot
8Eggs
1Lotus root, medium sized
8Dried shiitake mushrooms, large
1Burdock root, medium sized
1Cooked bamboo shoot in brine, medium sized
Sushi vinegar
100 mlVinegar
3 tbspSugar
1 tspSalt
1Snow peas
1Red pickled ginger

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Steps

1

[Filling 1 carrot ] Julienne the carrot into 3-4 cm lengths. Put the carrot in a sauce pan and enough dashi stock to submerge. Add 1 tablespoon of sugar and a pinch of salt. Cook until all the liquid has evaporated.
2

[Filling 2 bamboo shoots and burdock root] Slice the bamboo shoots into 3 cm long batons. Shred the burdock root. Cook separately or together.
3

Pour the dashi stock, 2 teaspoons of sugar, 1 teaspoon of mirin and 1 teaspoon of soy sauce. Cook until all the moisture is evaporated.
4

[Filling 3 shitake mushrooms] Rehydrate the shiitake mushrooms and put them in a sauce pan. Combine the dashi, 2 tablespoons of sugar, 1 tablespoon of soy sauce and 1 teaspoon of mirin and cook.
5

[Filling 4 lotus root] Slice the lotus root thinly and cook with 1/3 cup of vinegar and 3 tablespoons of sugar until the liquid has evaporated.
6

[Thin omelets] Beat the eggs with 2 tablespoons of sugar, 1 teaspoon of salt and 2 tablespoons of katakuriko dissolved in water. Make thin omelets and slice thinly.
7

[Sushi rice] Add the kombuto the rice and cook. While the rice is really hot, mix in the sushi vinegar and leave to rest for 1 minutes. Mix well and cool the rice at the same time using a fan for glossy rice grains.
8

Mix the sushi rice with the fillings from Steps 1 to 4 and garnish with thin omelet, cooked snow peas and red pickled ginger on top.