Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chirashi sushi (5 ingredient chirashi sushi). It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chirashi Sushi (5 Ingredient Chirashi Sushi) is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Chirashi Sushi (5 Ingredient Chirashi Sushi) is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can cook chirashi sushi (5 ingredient chirashi sushi) using 22 ingredients and 13 steps. Here is how you cook it.
The ingredients needed to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
- Make ready 80 grams Cooked bamboo shoots in brine
- Get 2 eggs' worth Kinshi tamago
- Get 3 pieces Dried gourd
- Take 1/3 Carrot
- Take 1 block Koya tofu
- Prepare 8 Dried shiitake mushrooms
- Get 50 grams Kamaboko
- Take 1 Shredded nori seaweed
- Prepare 1 Beni shouga red pickled ginger
- Get For the sushi rice
- Prepare 450 grams White rice
- Prepare 5 cm square Kombu
- Make ready 1 dash less than usual Water
- Take For sushi vinegar
- Get 5 tbsp Vinegar
- Get 2 tbsp Sugar
- Prepare 1 tsp Salt
- Prepare For the seasonings
- Prepare 300 ml Water from re-hydrating shiitake mushrooms
- Prepare 2 tbsp Soy sauce
- Make ready 1 tbsp each Sugar/mirin/sake
- Make ready 1/2 tsp Japanese dashi stock powder
Instructions to make Chirashi Sushi (5 Ingredient Chirashi Sushi):
- Cook the rice with the konbu. Use a little less water than usual.
- Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop.
- Re-hydrate the shiitake mushrooms in 300 ml of water. You will use the liquid later, so keep it. Re-hydrate the koya dofu in water as well (about 3 minutes).
- Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks.
- Combine all the sushi vinegar ingredients into a pot and turn on the heat. Once the salt and sugar has dissolved, immediately turn off the heat and let cool.
- If you cut the kinshi tamago into squares, you can make it look real nice. You can give the rough ends to your kids to eat. Slice the egg crepe to make kinshi tamago.
- Simmer the filling ingredients. Bring the liquid to a boil, then cook the shiitake, carrots, and bamboo shoots over low heat. After 15 minutes, add all remaining fillings and let cook for 2 more minutes to let the flavors absorb.
- Transfer to a shallow container and let cool. When cooking the rice, cook with a little less water than usual and cook with the konbu. Once cooked, remove the konbu.
- Mix up the rice in the rice pot and add the sushi vinegar, then mix into the rice with the rice spatula using cutting motions. Once mixed in, cool with a hand fan to bring out the shine.
- Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!
- To make kinshi tamago, see. - - https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi
- To make your own dried shiitake mushrooms, see. - - https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce
- You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!
So that is going to wrap this up with this exceptional food chirashi sushi (5 ingredient chirashi sushi) recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
