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[Farmhouse Recipe] Chirashi Sushi
[Farmhouse Recipe] Chirashi Sushi

Before you jump to [Farmhouse Recipe] Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.

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We hope you got insight from reading it, now let’s go back to [farmhouse recipe] chirashi sushi recipe. To cook [farmhouse recipe] chirashi sushi you only need 21 ingredients and 11 steps. Here is how you do that.

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

This beautifully arranged sushi is the easiest of all the sushi dishes. Prepare the toppings of your choice, scatter them on sushi rice, and voila! My Scattered Sushi toppings are easy to prepare. This is my favourite type of sushi. And for this occasion I have a photo guide for you.

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