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Chirashi Sushi (Sushi for Dolls' Day)
Chirashi Sushi (Sushi for Dolls' Day)

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We hope you got insight from reading it, now let’s go back to chirashi sushi (sushi for dolls' day) recipe. You can have chirashi sushi (sushi for dolls' day) using 39 ingredients and 13 steps. Here is how you cook that.

The ingredients needed to make Chirashi Sushi (Sushi for Dolls' Day):
  1. Get Sushi Rice
  2. Take 2 1/2 cup Rice (cooked with kombu and two tablespoons of sake)
  3. Prepare 100 ml Vinegar
  4. Provide 3 tbsp Sugar
  5. You need 2 tsp Salt
  6. Get Ingredients (for the shiitake mushrooms)
  7. You need 6 slice Dried shiitake mushrooms
  8. Take 100 ml Dashi stock
  9. Prepare 100 ml The soaking liquid from the dried shiitake mushrooms
  10. Get 2 tbsp Sugar
  11. Use 1 1/2 tbsp Soy sauce
  12. Take Ingredients (for the lotus root)
  13. You need 150 grams Lotus root (thin)
  14. Use 200 ml Water (A)
  15. Provide 1 tbsp Vinegar (A)
  16. Get 100 ml Water (B)
  17. Get 100 ml Vinegar (B)
  18. Provide 1 tbsp Sugar (B)
  19. Take Ingredients (for the burdock root)
  20. Take 30 cm Burdock root
  21. Use 100 ml Dashi stock
  22. You need 1 tsp Mirin
  23. You need 1 tsp Usukuchi soy sauce
  24. Take Ingredients (for the kampyo, aburaage & carrots)
  25. You need 20 grams Kampyo (dried)
  26. Take 1 Carrot
  27. Provide 2 slice Aburaage
  28. Get 400 ml Dashi stock
  29. You need 2 tbsp Mirin
  30. You need 2 tbsp Sugar
  31. You need 1 1/2 tbsp Usukuchi soy sauce
  32. Provide ●Decorations
  33. Take 6 Shrimp
  34. Provide 2 Conger eel (covered in sauce)
  35. You need 6 eggs Kinshi tamago
  36. Take 18 Snow peas
  37. Take 1 half a fish Vinegared mackerel
  38. Get 1 can Arch shells
  39. Get 1 pre-shredded is fine Toasted nori seaweed
Instructions to make Chirashi Sushi (Sushi for Dolls' Day):
  1. Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat.
  2. For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B).
  3. Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!
  4. Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
  5. Devein the shrimp, stab with toothpicks to straighten, then cook!
  6. Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
  7. The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
  8. Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
  9. I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
  10. I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
  11. Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot.
  12. Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!
  13. It's perfect paired with clear hamaguri clam soup!

This is my favourite type of sushi. And for this occasion I have a photo guide for you. From the guest seating order, to the table manners. From the order of the servings, to the color of food. Sushi means different things to different people.

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