This is a 5-ingredient chirashi sushi I always make with just what's on hand at home. You can prepare this in advance, but it still makes an impressive presentation, so it's a convenient dish to serve on special occasions.
1 tablespoon each of sugar and sake; a small amount of salt
Mitsuba or Shiso leaves
Lotus root, shrimp (optional)
Seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; a pinch of salt
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!
Story Behind this Recipe
I make this not just for special events but on a regular basis because it's simple and filling. This is our household's chirashi sushi that's doesn't require effort.
When making sushi rice, cooking it somewhat firm is good. You can divide the remaining simmering sauce into two portions and store in the freezer.