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Before you jump to My Mother's Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to my mother's chirashi sushi recipe. To cook my mother's chirashi sushi you need 23 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make My Mother's Chirashi Sushi:
- Provide 540 ml White rice
- Use 1 sheet Kombu for dashi stock
- You need Filling:
- You need 500 ml Water
- Take 5 Dried shiitake mushrooms (thick, plump ones)
- Get 100 grams Lotus root
- Prepare 150 grams Cooked bamboo shoots in brine
- You need 1 medium Carrot
- You need 3 tbsp Light brown sugar
- Use 2 tsp Salt
- Get 3 tbsp Soy sauce
- Prepare 2 tsp Cooking sake
- Use 1 tsp Dashi stock granules
- Use Sushi vinegar
- Provide 60 ml Vinegar
- Take 30 ml Lemon juice
- Get 2 tbsp Sugar
- Take 1 tsp Salt
- Get 20 grams Chirimen jako
- Provide Garnish:
- Take 5 leaves Shiso leaves
- Get 3 Eggs
- You need 1 tbsp Shiro-dashi
Instructions to make My Mother's Chirashi Sushi:
- 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.
- Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
- 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.
- 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.
- 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.
- Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
- Once the sushi rice has cooled, add the drained filling and mix.
- 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!
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