[Farmhouse Recipe] Chirashi Sushi

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It's a pain to simmer all the vegetables beforehand, so I tried to shorten the process as much as possible.

- Recipe by FarmersK

[Farmhouse Recipe] Chirashi Sushi

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It's a pain to simmer all the vegetables beforehand, so I tried to shorten the process as much as possible.

- Recipe by FarmersK
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Ingredients

3 servings
  1. 450 gramscooked White rice
  2. 5cm long piece Kombu
  3. 80to 100 ml Sushi vinegar (＊refer below)
  4. 2Cooked kanpyo gourd strips (refer below)
  5. 1Snap peas or mangetout (boiled in salted water and sliced thinly)
  6. 1Shredded nori seaweed
  7. [A]
  8. 100 gramsCooked and chopped bamboo shoots
  9. 50 gramsCarrot
  10. 4Dried shiitake mushrooms
  11. [B]
  12. 200 mlJapanese dashi stock
  13. 1 1/2 tbspSoy sauce, mirin
  14. 1/2 tbspSugar
  15. [C]
  16. 6Shrimp
  17. 100 gramsLotus root
  18. [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
  19. 3Eggs (well beaten)
  20. 1 pinchSalt
  21. 1 tspKatakuriko

Cooking Instructions

  1. 1

    Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way.

    A picture of step 1 of [Farmhouse Recipe] Chirashi Sushi.
  2. 2

    Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly.

    A picture of step 2 of [Farmhouse Recipe] Chirashi Sushi.
  3. 3

    Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds.

  4. 4

    Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.)

    A picture of step 4 of [Farmhouse Recipe] Chirashi Sushi.
  5. 5

    Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed.

  6. 6

    While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan.

    A picture of step 6 of [Farmhouse Recipe] Chirashi Sushi.
  7. 7

    Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together.

    A picture of step 7 of [Farmhouse Recipe] Chirashi Sushi.
  8. 8

    Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking.

    A picture of step 8 of [Farmhouse Recipe] Chirashi Sushi.
  9. 9

    [Homemade Sushi Vinegar] Very useful to have in stock.

    A picture of step 9 of [Farmhouse Recipe] Chirashi Sushi.
  10. 10

    [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi.

    https://cookpad.wasmer.app/us/recipes/149729-farmhouse-recipe-stewed-kampyo

    A picture of step 10 of [Farmhouse Recipe] Chirashi Sushi.
    [Farmhouse Recipe] Stewed Kampyo
  11. 11

    About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

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