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Chirashi Sushi (Sushi for Dolls' Day)

Chirashi Sushi (Sushi for Dolls' Day)

It may be a bit of work, but do it carefully bit by bit. Once you're finished, you'll have chirashi sushi that will please anyone.

Ingredients: 6 servings

Sushi Rice
Rice (cooked with kombu and two tablespoons of sake)
3 cups
Vinegar
1/2 cup
Sugar
3 tablespoons
Salt
2 teaspoons
Ingredients (for the shiitake mushrooms)
Dried shiitake mushrooms
6 slices
Dashi stock
1/2 cup
The soaking liquid from the dried shiitake mushrooms
1/2 cup
Sugar
2 tablespoons
Soy sauce
1 1/2 tablespoons
Ingredients (for the lotus root)
Lotus root (thin)
150 g
Water (A)
1 cup
Vinegar (A)
1 tablespoon
Water (B)
1/2 cup
Vinegar (B)
1/2 cup
Sugar (B)
1 tablespoon
Ingredients (for the burdock root)
Burdock root
30 cm
Dashi stock
1/2 cup
Mirin
1 teaspoon
Usukuchi soy sauce
1 teaspoon
Ingredients (for the kampyo, aburaage & carrots)
Kampyo (dried)
20 g
Carrot
1
Aburaage
2 slices
Dashi stock
2 cups
Mirin
2 tablespoons
Sugar
2 tablespoons
Usukuchi soy sauce
1.5 tablespoons
●Decorations
Shrimp
6
Conger eel (covered in sauce)
2
Kinshi tamago
6 eggs
Snow peas
18
Vinegared mackerel
half a fish
Arch shells
1 can
Toasted nori seaweed
pre-shredded is fine

Steps

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!

Story Behind this Recipe

I may be a guy, but I have a little sister, so during the Girls' Festival I was able to eat this festival sushi!