Steps to Prepare Quick [Farmhouse Recipe] Chirashi Sushi

Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, Recipe of Favorite [Farmhouse Recipe] Chirashi Sushi. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from [Farmhouse Recipe] Chirashi Sushi, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare [Farmhouse Recipe] Chirashi Sushi delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make [Farmhouse Recipe] Chirashi Sushi is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few components. You can have [Farmhouse Recipe] Chirashi Sushi using 21 ingredients and 11 steps. Here is how you can achieve that.

It's a pain to simmer all the vegetables beforehand, so I tried to shorten the process as much as possible. - Recipe by FarmersK

Ingredients and spices that need to be Make ready to make [Farmhouse Recipe] Chirashi Sushi:

1. 450 grams cooked White rice
2. 5 cm long piece Kombu
3. 80 to 100 ml Sushi vinegar (＊refer below)
4. 2 Cooked kanpyo gourd strips (refer below)
5. 1 Snap peas or mangetout (boiled in salted water and sliced thinly)
6. 1 Shredded nori seaweed
7. [A]
8. 100 grams Cooked and chopped bamboo shoots
9. 50 grams Carrot
10. 4 Dried shiitake mushrooms
11. [B]
12. 200 ml Japanese dashi stock
13. 1 1/2 tbsp Soy sauce, mirin
14. 1/2 tbsp Sugar
15. [C]
16. 6 Shrimp
17. 100 grams Lotus root
18. [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
19. 3 Eggs (well beaten)
20. 1 pinch Salt
21. 1 tsp Katakuriko

Steps to make to make [Farmhouse Recipe] Chirashi Sushi

1. Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way.
2. Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly.
3. Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds.
4. Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.)
5. Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed.
6. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan.
7. Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together.
8. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking.
9. [Homemade Sushi Vinegar] Very useful to have in stock.
10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo
11. About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

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So that's going to wrap it up for this special food Recipe of Any-night-of-the-week [Farmhouse Recipe] Chirashi Sushi. Thanks so much for your time. I am sure that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!