Bamboo Shoot Chirashi Sushi for the Spring Season.
You can have Bamboo Shoot Chirashi Sushi for the Spring Season using 16 ingredients and 9 steps. Here is how you cook that.
Ingredients of Bamboo Shoot Chirashi Sushi for the Spring Season
- Prepare of ●Sushi rice.
- Prepare 2160 grams of Plain cooked rice.
- You need 120 ml of Sushi vinegar ※See instructions.
- You need of ●Ingredients.
- You need 250 grams of Bamboo shoot (boiled).
- You need 1/2 of Carrot.
- You need 30 grams of Dried shiitake mushroom.
- It's of ●For broth.
- You need 1 of The soaking liquid from the dried shiitake mushrooms.
- It's 2 grams of Dashi stock granules.
- Prepare 3 tbsp of Sugar.
- Prepare 1 of ※see instructions Water.
- Prepare 2 tbsp of Soy sauce.
- It's of ●Toppings.
- It's 4 of Eggs for the kinshi tamago.
- Prepare 1 of Dried seaweed sheet, White sesame seeds, sansho leaves.
Bamboo Shoot Chirashi Sushi for the Spring Season step by step
- 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..
