Chirashi-zushi with Shiitake
Simple ingredients and pure natural taste.
Chirashi-zushi with Shiitake
Simple ingredients and pure natural taste.
“Chirashi Sushi” is served on a happy day or party in Japan. This is made of sushi rice with a variety of sun-dried foods mixed in, and toppings sprinkled over the top. All dried foods are pure and simple, so the finished chirashizushi has a pure flavor.
( 4 servings )
- Rice
- 3 go ( 180ml x 3 )
- Sake
- 3 tsp
- 1 Kombu kelp
- 3cm square
- Koya tofu
- 10g
- Dried shiitake mushrooms
- 4 (12g – 20g)
- Kiriboshi daikon
- 10g
- ( Dried Daikon & Carrot Strip Mix )
- Dried burdock
- 5g
- Gourd shavings
- 4g
- Chicken mince
- 100g
- Pine nuts
- 7g
- Sushi vinegar
- 6 tbsp
- Sesame
- A little less than 1 tbsp
- Toasted nori laver
- suitable amount
- Thin fried-egg strips
- suitable amount
- Seasoning A
- Salt -
- 1/4 tsp ( less than )
- Soy sauce -
- 1 tbsp
- Mirin -
- 1 tbsp
- Sugar -
- 1 tbsp
- Sake -
- 1 tbsp
- Grated ginger -
- 1/3
Wash the rice and put it on a draining basket for 30 min.
In the rice cooker, put in the sake and kombu kelp and add water to cook slightly hard rice.
Reconstitute Koya tofu and shiitake with water and squeeze out the water. Cut into squares.
Use water to reconstitute Dried Daikon & Carrot Strip Mix, dried burdock, and gourd shavings. Squeeze out the water and cut into bite-size pieces.
In the pot, put in the Step 3 and 4 ingredients and the chicken mince. Add Seasoning A and pine nuts and heat. Simmer until the water evaporates.
Add sushi vinegar to the freshly cooked rice, use an uchiwa fan to fan the rice. Use a rice paddle to mix.
Add the Step 6 and 5 ingredients, and finish by sprinkling sesame seeds, toasted nori laver, and thin fried-egg strips.