How to Make My Mother's Chirashi Sushi

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, my mother's chirashi sushi. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

My Mother's Chirashi Sushi is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. My Mother's Chirashi Sushi is something that I’ve loved my entire life.

Recipe of My Mother's Chirashi Sushi

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

Instructions

Steps 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 Make My Mother's Chirashi Sushi

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

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