Chirashi-zushi with Shiitake

“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.

Ingredients (4 servings)

  • 3 go ( 180ml x 3 ) Rice
  • 3 tsp Sake
  • 3cm square 1 Kombu kelp
  • 10g Koya tofu
  • 4 (15g) Dried shiitake mushrooms
  • 10g Kiriboshi daikon( Dried Daikon & Carrot Strip Mix )
  • 5g Dried burdock
  • 4g Gourd shavings
  • 100g Chicken mince
  • 7g Pine nuts
  • 6 Tbsp Sushi vinegar
  • 1 Tbsp Sesame
  • suitable amount Toasted nori laver
  • suitable amount Thin fried-egg strips
  • 1/4 tsp ( less than ) Salt -A
  • 1 Tbsp Soy sauce -A
  • 1 Tbsp Mirin -A
  • 1 Tbsp Sugar -A
  • 1 Tbsp Sake -A
  • 1/3 piece Grated ginger -A

Steps

1
Wash the rice and put it on a draining basket for 30 min.
2
In the rice cooker, put in the sake and kombu kelp and add water to cook slightly hard rice.
3
Reconstitute Koya tofu and shiitake with water and squeeze out the water. Cut into squares.
4
Use water to reconstitute Dried Daikon & Carrot Strip Mix, dried burdock, and gourd shavings. Squeeze out the water and cut into bite-size pieces.
5
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.
6
Add sushi vinegar to the freshly cooked rice, use an uchiwa fan to fan the rice. Use a rice paddle to mix.
7
Add the Step 6 and 5 ingredients, and finish by sprinkling sesame seeds, toasted nori laver, and thin fried-egg strips.

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