Rice (cooked with kombu and two tablespoons of sake)
Ingredients (for the shiitake mushrooms)
Dried shiitake mushrooms
The soaking liquid from the dried shiitake mushrooms
1 1/2 tablespoons
Ingredients (for the lotus root)
Lotus root (thin)
Ingredients (for the burdock root)
Usukuchi soy sauce
Ingredients (for the kampyo, aburaage & carrots)
Usukuchi soy sauce
Conger eel (covered in sauce)
half a fish
Toasted nori seaweed
pre-shredded is fine
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!
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!
When making sushi rice, mix quickly then cool with a fan to make it shiny! Don't fan while you mix (that makes it sticky). Also, mix in the ingredients before it cools! (If you do it after it cools, it won't stick together).