Recipe of Any-night-of-the-week Chirashi Sushi (5 Ingredient Chirashi Sushi)

Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Make Favorite Chirashi Sushi (5 Ingredient Chirashi Sushi). One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chirashi Sushi (5 Ingredient 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 Chirashi Sushi (5 Ingredient 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 Chirashi Sushi (5 Ingredient Chirashi Sushi) is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have Chirashi Sushi (5 Ingredient Chirashi Sushi) using 22 ingredients and 13 steps. Here is how you can achieve it.

This is my family's chirashi sushi. It's delicious! Be careful not to eat too much!!! The fillings are rather moist, so it makes the entire dish moist and delicious. It's delicious when you use homemade dried shiitake mushrooms. Recipe by Cooking S Papa

Ingredients and spices that need to be Prepare to make Chirashi Sushi (5 Ingredient Chirashi Sushi):

1. 80 grams Cooked bamboo shoots in brine
2. 2 eggs' worth Kinshi tamago
3. 3 pieces Dried gourd
4. 1/3 Carrot
5. 1 block Koya tofu
6. 8 Dried shiitake mushrooms
7. 50 grams Kamaboko
8. 1 Shredded nori seaweed
9. 1 Beni shouga red pickled ginger
10. For the sushi rice
11. 450 grams White rice
12. 5 cm square Kombu
13. 1 dash less than usual Water
14. For sushi vinegar
15. 5 tbsp Vinegar
16. 2 tbsp Sugar
17. 1 tsp Salt
18. For the seasonings
19. 300 ml Water from re-hydrating shiitake mushrooms
20. 2 tbsp Soy sauce
21. 1 tbsp each Sugar/mirin/sake
22. 1/2 tsp Japanese dashi stock powder

Instructions to make to make Chirashi Sushi (5 Ingredient Chirashi Sushi)

1. Cook the rice with the konbu. Use a little less water than usual.
2. Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop.
3. Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes).
4. Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
5. Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
6. If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago.
7. Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
8. Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu.
9. Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine.
10. Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!
11. To make kinshi tamago, see. https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi
12. To make your own dried shiitake mushrooms, see. https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
13. You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!

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