The soaking liquid from the dried shiitake mushrooms
as needed (as needed)
Dashi stock granules
2 g (4 g)
3 tablespoons (6 tablespoons)
2 tablespoons (4 tablespoons)
Eggs for the kinshi tamago
Dried seaweed sheet, White sesame seeds, sansho leaves
Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms.
Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat.
Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool.
Prepare the sushi rice.
You need 20 ml of sushi vinegar for 1 rice cooker cup of rice.
Pour sushi vinegar over the hot cooked rice, mix and let it cool.
Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo.
Add the ingredients from Step 3 to the sushi rice from Step 4.
Serve on a plate.
Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup.
※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind.
Story Behind this Recipe
I make this often as I receive bamboo shoots from a neighbor every year. I've posted this recipe so that I don't forget.
Cook the ingredients without adding soy sauce first and add it later in the steps. This helps the ingredients absorb the sweet flavor better. Cut the bamboo shoots big if you want to enjoy the texture, but adjust the cooking time as needed. I cut it small as I was serving it to my parents.