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We hope you got benefit from reading it, now let’s go back to chirashi sushi (scattered sushi) recipe. To cook chirashi sushi (scattered sushi) you need 21 ingredients and 11 steps. Here is how you achieve it.
The ingredients needed to prepare Chirashi Sushi (Scattered Sushi):
- Take 8 to 10 Shrimp
- Take 6 Dried shiitake mushrooms
- Use 200 ml A. The soaking liquid from rehydrating the shiitake mushrooms
- Use 2 tbsp A. Sugar
- Get 1 1/2 tbsp A. Soy Sauce
- Prepare 1 piece Usuage
- Get 200 ml B. Dashi stock
- Prepare 1 1/2 tbsp B. Sugar
- Use 2 tbsp B. Soy sauce
- Get 10 cml Lotus root
- Use 80 ml C. Vinegar
- Use 2 tbsp C. Dashi stock
- Provide 1 tbsp C. Sugar
- Take 1/2 Carrot
- Take 1 Snow peas
- Get 2 Eggs
- Get 3 tbsp White sesame seeds
- Take 450 ml Uncooked rice
- Use 100 ml D. Vinegar
- Use 3 1/2 tbsp D. Sugar
- Take 2/3 tsp D. Salt
Steps to make Chirashi Sushi (Scattered Sushi):
- De-vein the shrimp, skewer and boil for 5 to 6 minutes. When you press the shell with your fingers and there's a gap between the shell and the shrimp meat, that means the shrimp is cooked, so drain and refresh quickly under running water.
- When the shrimp have cooled a bit, take off the shells and cut into half. Sprinkle lightly with salt and leave for 15 minutes. Rinse quickly in vinegar, and pat dry.
- Rehydrate the dried shiitake mushrooms, and cut off the stems. Bring the A. ingredients to a boil, put in the shiitake mushrooms, and simmer until there's no moisture left in the pot, turning occasionally. When the mushrooms have cooled, julienne.
- Pour boiling water over the usuage to get rid of the oil on the surface, and slice to 2 cm. Bring the B. ingredients to a boil, add the shredded usu-age, and until simmer there's nomoisture left in the pan.
- Peel the lotus root and slice thinly. Blanch in boiling water. Bring the C. ingredients to a boil, cool, and put in the lotus root slices to marinate.
- Julienne the carrot to 2 cm long, and blanch quickly. Blanch the snow peas too and julienne.
- Make very thin omelette crepes with the eggs, and julienne to make kinshi tamago.
- Rinse the rice and cook as usual, using a bit less water than normal.
- Make the rice vinegar. Bring the D. ingredients to a boil, and leave to cool.
- When the rice is cooked, transfer it to a han-dai (wooden tub for mixing sushi rice), pour on the sushi vinegar and fold into the rice. Add the cooked shiitake mushrooms, usu-age and carrots plus white sesame seeds, and fold while fanning down the rice with a fan.
- Put on the lotus root, scatter on the snow peas and kinshi tamago, and top with the shrimp.
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