Step-by-Step Guide to Make Any-night-of-the-week 5-Ingredient Chirashi Sushi

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Step-by-Step Guide to Make Super Quick Homemade 5-Ingredient Chirashi Sushi. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from 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 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 5-Ingredient Chirashi Sushi is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few components. You can have 5-Ingredient Chirashi Sushi using 17 ingredients and 6 steps. Here is how you cook it.

I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort. When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer. Recipe by Chanyu

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

1. 3 rice bowls' worth x 2 Sushi Rice
2. Stew
3. 5 Dried shiitake mushrooms
4. 30 grams Dried kampyo
5. 1/2 Burdock root
6. 1/2 Carrot
7. 1 Aburaage
8. 200 ml A: Rehydrated shiitake mushrooms
9. 200 ml A: Water
10. 1/2 tsp A: Dashi stock granules
11. 3 tbsp of each A: Soy sauce, sugar
12. 1 tbsp of each A: Sake, mirin
13. 2 Eggs for iri tamago
14. 1 tbsp each of sugar and sake; 1 dash of salt B: Sugar, sake, salt
15. 1 Nori seaweed
16. 1 Mitsuba or Shiso leaves
17. 1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)

Instructions to make to make 5-Ingredient Chirashi Sushi

1. Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long.
2. Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings.
3. Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool.
4. Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago.
5. Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!
6. If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!

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So that's going to wrap it up with this special food How to Prepare Speedy 5-Ingredient Chirashi Sushi. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!