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Before you jump to 5-Ingredient Chirashi Sushi recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Cash.
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We hope you got benefit from reading it, now let’s go back to 5-ingredient chirashi sushi recipe. To make 5-ingredient chirashi sushi you only need 17 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make 5-Ingredient Chirashi Sushi:
- You need rice bowls' worth x 2 Sushi Rice
- Provide Stew
- Provide Dried shiitake mushrooms
- Take Dried kampyo
- Get Burdock root
- Use Carrot
- Provide Aburaage
- You need A: Rehydrated shiitake mushrooms
- Use A: Water
- Provide A: Dashi stock granules
- Take of each A: Soy sauce, sugar
- Get of each A: Sake, mirin
- You need Eggs for iri tamago
- Take each of sugar and sake; 1 dash of salt B: Sugar, sake, salt
- Get Nori seaweed
- Prepare Mitsuba or Shiso leaves
- Prepare seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)
Instructions to make 5-Ingredient Chirashi Sushi:
- 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.
- 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.
- 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.
- 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.
- Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!
- 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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