Chirashi-zushi with Shiitake

Simple ingredients and pure natural taste.

Chirashi-zushi with Shiitake

Simple ingredients and pure natural taste.

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

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.