[Filling ① carrot ] Julienne the carrot into 3-4 cm lengths. Put the carrot in a sauce pan and enough dashi stock to submerge. Add 1 tablespoon of sugar and a pinch of salt. Cook until all the liquid has evaporated.
[Filling ② bamboo shoots and burdock root] Slice the bamboo shoots into 3 cm long batons. Shred the burdock root. Cook separately or together.
Pour the dashi stock, 2 teaspoons of sugar, 1 teaspoon of mirin and 1 teaspoon of soy sauce. Cook until all the moisture is evaporated.
[Filling ③ shitake mushrooms] Rehydrate the shiitake mushrooms and put them in a sauce pan. Combine the dashi, 2 tablespoons of sugar, 1 tablespoon of soy sauce and 1 teaspoon of mirin and cook.
[Filling ④ lotus root] Slice the lotus root thinly and cook with 1/3 cup of vinegar and 3 tablespoons of sugar until the liquid has evaporated.
[Thin omelets] Beat the eggs with 2 tablespoons of sugar, 1 teaspoon of salt and 2 tablespoons of katakuriko dissolved in water. Make thin omelets and slice thinly.
[Sushi rice] Add the kombuto the rice and cook. While the rice is really hot, mix in the sushi vinegar and leave to rest for 1 minutes. Mix well and cool the rice at the same time using a fan for glossy rice grains.
Mix the sushi rice with the ①～④ fillings and garnish with thin omelet, cooked snow peas and red pickled ginger on top.
Story Behind this Recipe
My grandmother and mother make this chirashi sushi every year. This year, I made this dish for the first time for my daughter.
The basic method to make the filling is to cook them until all the liquid is evaporated. The filling ④ lotus root is quite sour. Mix in as you taste and adjust the amount . If you make the fillings in advance, do not store in the fridge, but keep in a cool place for better results.