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 (Freeze-dried) tofu
-
4 (12~20g)
Dried Shiitake
-
10g
Kiriboshi daikon( Dried Daikon & Carrot Strip Mix )
-
5g
Dried burdock
-
4g
Kanpyo (Dried Gourd Strips)
-
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.
