Easiest Way to Prepare My Mother's Chirashi Sushi

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my mother's chirashi sushi. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

My Mother's Chirashi Sushi is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. My Mother's Chirashi Sushi is something which I’ve loved my whole life. They’re nice and they look wonderful.

Recipe of My Mother's Chirashi Sushi

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

Ingredients

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

1. Make ready 540 ml White rice
2. Take 1 sheet Kombu for dashi stock
3. Get Filling:
4. Prepare 500 ml Water
5. Make ready 5 Dried shiitake mushrooms (thick, plump ones)
6. Make ready 100 grams Lotus root
7. Get 150 grams Cooked bamboo shoots in brine
8. Take 1 medium Carrot
9. Take 3 tbsp Light brown sugar
10. Take 2 tsp Salt
11. Make ready 3 tbsp Soy sauce
12. Prepare 2 tsp Cooking sake
13. Prepare 1 tsp Dashi stock granules
14. Get Sushi vinegar
15. Get 60 ml Vinegar
16. Get 30 ml Lemon juice
17. Take 2 tbsp Sugar
18. Get 1 tsp Salt
19. Prepare 20 grams Chirimen jako
20. Take Garnish:
21. Take 5 leaves Shiso leaves
22. Get 3 Eggs
23. Make ready 1 tbsp Shiro-dashi

Instructions

Instructions 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!

As simple as that How to Prepare My Mother's Chirashi Sushi

So that is going to wrap it up for this exceptional food my mother's chirashi sushi recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

Print this page