Recipe of Speedy My Mother's Chirashi Sushi

My Mother's Chirashi Sushi.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, my mother's chirashi sushi. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This will be really delicious.

My Mother's Chirashi Sushi is one of the most well liked of recent trending meals in the world. It's easy, it's fast, it tastes yummy. It's enjoyed by millions every day. They are fine and they look wonderful. My Mother's Chirashi Sushi is something which I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have my mother's chirashi sushi using 23 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make My Mother's Chirashi Sushi:

1. {Make ready of White rice.
2. {Prepare of sheet Kombu for dashi stock.
3. {Take of Filling:.
4. {Get of Water.
5. {Take of Dried shiitake mushrooms (thick, plump ones).
6. {Prepare of Lotus root.
7. {Prepare of Cooked bamboo shoots in brine.
8. {Prepare of Carrot.
9. {Get of Light brown sugar.
10. {Prepare of Salt.
11. {Take of Soy sauce.
12. {Make ready of Cooking sake.
13. {Get of Dashi stock granules.
14. {Make ready of Sushi vinegar.
15. {Get of Vinegar.
16. {Take of Lemon juice.
17. {Prepare of Sugar.
18. {Make ready of Salt.
19. {Make ready of Chirimen jako.
20. {Prepare of Garnish:.
21. {Take of leaves Shiso leaves.
22. {Make ready of Eggs.
23. {Get of Shiro-dashi.

Steps to make My Mother's Chirashi Sushi:

1. 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..
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock..
3. 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..
4. 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..
5. 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..
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning..
7. Once the sushi rice has cooled, add the drained filling and mix..
8. 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!.

So that's going to wrap this up with this special food my mother's chirashi sushi recipe. Thank you very much for your time. I'm sure you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

Share this post