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[Farmhouse Recipe] Chirashi Sushi

[Farmhouse Recipe] Chirashi Sushi

This is an easy chirashi sushi that shortens the simmering prep that's required for the toppings.

Ingredients: 3 rice cooker cups, or 540 ml uncooked

White rice
450 g cooked (540 ml uncooked grains)
Kombu
5 cm long piece
Sushi vinegar (*refer below)
80 to 100 ml (or as needed)
Cooked kanpyo gourd strips (refer below)
2
Snap peas or mangetout (boiled in salted water and sliced thinly)
as needed
Shredded nori seaweed
as needed
[A]
Cooked and chopped bamboo shoots
100 g
Carrot
50 g
Dried shiitake mushrooms
4
[B]
Japanese dashi stock
200 ml
Soy sauce, mirin
1 1/2 Tablespoon
Sugar
1/2 tablespoon
[C]
Shrimp
6
Lotus root
100 g
[Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
Eggs (well beaten)
3
Salt
1 pinch
Katakuriko
1 teaspoon (dissolved in same amount of water)

Steps

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. Recipe ID: 1659721
10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. Recipe ID: 1291774
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".

Story Behind this Recipe

It's a pain to simmer all the vegetables beforehand, so I tried to shorten the process as much as possible.