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Before you jump to Bamboo Shoot Chirashi Sushi for the Spring Season recipe, you may want to read this short interesting healthy tips about Energy Boosting Treats.

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A large assortment of quick health snacks is easily accessible. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to bamboo shoot chirashi sushi for the spring season recipe. You can have bamboo shoot chirashi sushi for the spring season using 16 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Bamboo Shoot Chirashi Sushi for the Spring Season:

1. You need ●Sushi rice
2. Use 2160 grams Plain cooked rice
3. Use 120 ml Sushi vinegar ※See instructions
4. Use ●Ingredients
5. Provide 250 grams Bamboo shoot (boiled)
6. Take 1/2 Carrot
7. You need 30 grams Dried shiitake mushroom
8. You need ●For broth
9. Prepare 1 The soaking liquid from the dried shiitake mushrooms
10. Provide 2 grams Dashi stock granules
11. Prepare 3 tbsp Sugar
12. You need 1 ※see instructions Water
13. Prepare 2 tbsp Soy sauce
14. Provide ●Toppings
15. You need 4 Eggs for the kinshi tamago
16. Provide 1 Dried seaweed sheet, White sesame seeds, sansho leaves

Steps to make Bamboo Shoot Chirashi Sushi for the Spring Season:

1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool.
5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
6. Add the ingredients from Step 3 to the sushi rice from Step 4.
7. Serve on a plate.
8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.

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