○The soaking liquid from the dried shiitake mushrooms
○ Soy sauce
5 cm square
Snow peas (or snap garden peas, nanohana, etc)
Chopped raw tuna (or shrimp, salmon)
Wash the rice with water and soak in water for 30 minutes (discard the water), add the right amount of water for the rice and ○ ingredients. Add the kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
Wash the rice with water and keep it in water for 30 minutes (then discard the water) and add the right amount of water for the rice and all ○ ingredients. Add kombu seaweed, shiitake mushrooms carrots and aburaage and cook as usual.
Add the chirimen jako when the rice has cooked and mix it as if you are cutting the rice.
Beat the eggs in a bowl (add 2 teaspoons of sugar and a pinch of salt) and beat it well then make scrambled eggs using 4 sticks of chopsticks in a small pan with and put it aside on a plate when it is done.
Serve Step 3 on a plate and top it with the scrambled eggs, snow peas, tuna, then it is done.
Use any kinds of ingredients you like to decorate.
Story Behind this Recipe
I tried this recipe because I was wondering how it will be if I added all the ingredients and sushi vinegar when I cook rice.
You can make 100 ml of sushi vinegar if you don't have the commercial kind. Add dashi soup stock to make the taste closer to sushi vinegar because usually there is kombu seaweed and bonito soup stock in sushi vinegar. (Reference) Mix 100 ml vinegar, 4 tablespoons of sugar and 2 tablespoons of salt to make sushi vinegar. Use 100 ml for this.