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My Mother's Chirashi Sushi

My Mother's Chirashi Sushi

When I was a kid, the chirashi sushi mother made for celebrations was seasoned very mellow.
I want to pass this recipe to my daughter, too.

Ingredients: 5 servings

White rice
3 rice cooker cups
Kombu for dashi stock
1 sheet (cut)
Filling:
Water
500 ml
Dried shiitake mushrooms (thick, plump ones)
5
Lotus root
100 g
Cooked bamboo shoots in brine
150 g
Carrot
1 medium (about 100 g)
Light brown sugar
3 tablespoons
Salt
2 teaspoons
Soy sauce
3 tablespoons
Cooking sake
2 teaspoons
Dashi stock granules
1 teaspoon
Sushi vinegar
Vinegar
60 ml
Lemon juice
30 ml
Sugar
2 tablespoons
Salt
1 teaspoon
Chirimen jako
20 g
Garnish:
Shiso leaves
5 leaves
Eggs
3
Shiro-dashi
1 tablespoon

Steps

1. Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water.
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock.
3. Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises.
4. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left.
5. Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat.
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning.
7. Once the sushi rice has cooled, add the drained filling and mix.
8. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!

Story Behind this Recipe

I've loved my mother's chirashi sushi since I was a child.
To the replicate my mother's recipe, I added lemon juice (once, I used kabosu citrus) to the sushi vinegar and adjusted the recipe for a refreshing tart flavor.