My Mother's Chirashi Sushi
My Mother's Chirashi Sushi

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, my mother's chirashi sushi. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

My Mother's Chirashi Sushi is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. My Mother's Chirashi Sushi is something which I have loved my whole life.

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

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