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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 cook chirashi sushi (sushi for dolls' day) using 39 ingredients and 13 steps. Here is how you do it.
The ingredients needed to prepare Chirashi Sushi (Sushi for Dolls' Day):
- Take Sushi Rice
- Use 2 1/2 cup Rice (cooked with kombu and two tablespoons of sake)
- Prepare 100 ml Vinegar
- Prepare 3 tbsp Sugar
- Prepare 2 tsp Salt
- Use Ingredients (for the shiitake mushrooms)
- Provide 6 slice Dried shiitake mushrooms
- Use 100 ml Dashi stock
- Prepare 100 ml The soaking liquid from the dried shiitake mushrooms
- Provide 2 tbsp Sugar
- Get 1 1/2 tbsp Soy sauce
- Get Ingredients (for the lotus root)
- You need 150 grams Lotus root (thin)
- You need 200 ml Water (A)
- Get 1 tbsp Vinegar (A)
- You need 100 ml Water (B)
- Use 100 ml Vinegar (B)
- Prepare 1 tbsp Sugar (B)
- Provide Ingredients (for the burdock root)
- Get 30 cm Burdock root
- Prepare 100 ml Dashi stock
- Use 1 tsp Mirin
- You need 1 tsp Usukuchi soy sauce
- Provide Ingredients (for the kampyo, aburaage & carrots)
- You need 20 grams Kampyo (dried)
- Prepare 1 Carrot
- Take 2 slice Aburaage
- Get 400 ml Dashi stock
- You need 2 tbsp Mirin
- Provide 2 tbsp Sugar
- Use 1 1/2 tbsp Usukuchi soy sauce
- Get ●Decorations
- You need 6 Shrimp
- You need 2 Conger eel (covered in sauce)
- Take 6 eggs Kinshi tamago
- You need 18 Snow peas
- Prepare 1 half a fish Vinegared mackerel
- Prepare 1 can Arch shells
- You need 1 pre-shredded is fine Toasted nori seaweed
Steps to make Chirashi Sushi (Sushi for Dolls' Day):
- 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.
- 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).
- 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!
- 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.
- Devein the shrimp, stab with toothpicks to straighten, then cook!
- Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
- The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
- Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
- I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
- I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
- 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.
- 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!
- It's perfect paired with clear hamaguri clam soup!
When buying seafood, please buy sushi-quality fish at your local Asian market and make sure it is the freshest quality. At most sushi restaurants this means covering the rice with slices of various raw fish, but that's not always how it's made. Growing up my mom used to make a. For those of you that have never had it, chirashi sushi i a bowl of vinegared sushi rice topped with a bunch of colorful stuff. Chirashi- my favorite! chirashi noun a Japanese dish of sushi ingredients artistically arranged on top of vinegared rice Word Origin Japanese meaning 'scattered sushi'.
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