Recipe: Yummy My Mother's Chirashi Sushi

My Mother's Chirashi Sushi.

You can Have My Mother's Chirashi Sushi using 23 ingredients and 8 steps. Here is how you achieve that.

Ingredients of My Mother's Chirashi Sushi

1. It's 540 ml of White rice.
2. Lets Go Prepare 1 of sheet Kombu for dashi stock.
3. It's of Filling:.
4. It's 500 ml of Water.
5. Lets Go Prepare 5 of Dried shiitake mushrooms (thick, plump ones).
6. What You needis 100 grams of Lotus root.
7. It's 150 grams of Cooked bamboo shoots in brine.
8. Lets Go Prepare 1 medium of Carrot.
9. What You needis 3 tbsp of Light brown sugar.
10. It's 2 tsp of Salt.
11. Lets Go Prepare 3 tbsp of Soy sauce.
12. What You needis 2 tsp of Cooking sake.
13. Lets Go Prepare 1 tsp of Dashi stock granules.
14. Lets Go Prepare of Sushi vinegar.
15. Lets Go Prepare 60 ml of Vinegar.
16. What You needis 30 ml of Lemon juice.
17. What You needis 2 tbsp of Sugar.
18. Lets Go Prepare 1 tsp of Salt.
19. Lets Go Prepare 20 grams of Chirimen jako.
20. What You needis of Garnish:.
21. It's 5 of leaves Shiso leaves.
22. Lets Go Prepare 3 of Eggs.
23. What You needis 1 tbsp of Shiro-dashi.

My Mother's Chirashi Sushi instructions

1. Soak the dried shiitake in 500 ml of water to rehydrate. Add the kombu to the uncooked rice and cook with the normal amount of water..
2. Chop the softened shiitake and other vegetables into 5 mm pieces. The water from the shiitake will be used for stock..
3. Add the dashi and the shiitake water to the filling and bring to a boil. Add the sugar, continue to simmer at medium heat and remove any scum that arises..
4. Once the mixture has softened a little, add salt, soy sauce and cooking sake (in this order). Simmer on a low heat until there's no liquid left..
5. Once the rice is cooked, make the sushi vinegar. Mix the vinegar, lemon juice, sugar, and salt. Combine the vinegar mixture and the chirimen jako in a small saucepan and cook on low heat. Once the sugar begins to dissolve, promptly switch off the heat..
6. Dissolve the sugar in residual heat, pour evenly over the hot rice, and stir the rice with a cut-and-fold motion while fanning..
7. Once the sushi rice has cooled, add the drained filling and mix..
8. Mix the eggs and shiro dashi to make thin omelets and julienne (kinshi tamago). Serve the sushi, garnish with kinshi tamago and shiso leaves, and it's done!.