Cooking Ideas to Cook Perfect Chirashi Sushi (5 Ingredient Chirashi Sushi)

Chirashi Sushi (5 Ingredient Chirashi Sushi).

You can Cook Chirashi Sushi (5 Ingredient Chirashi Sushi) using 22 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chirashi Sushi (5 Ingredient Chirashi Sushi)

1. What You needis 80 grams of Cooked bamboo shoots in brine.
2. What You needis 2 of eggs' worth Kinshi tamago.
3. What You needis 3 of pieces Dried gourd.
4. What You needis 1/3 of Carrot.
5. It's 1 block of Koya tofu.
6. What You needis 8 of Dried shiitake mushrooms.
7. It's 50 grams of Kamaboko.
8. Lets Go Prepare 1 of Shredded nori seaweed.
9. It's 1 of Beni shouga red pickled ginger.
10. It's of For the sushi rice.
11. Lets Go Prepare 450 grams of White rice.
12. What You needis 5 of cm square Kombu.
13. It's 1 dash of less than usual Water.
14. What You needis of For sushi vinegar.
15. Lets Go Prepare 5 tbsp of Vinegar.
16. What You needis 2 tbsp of Sugar.
17. It's 1 tsp of Salt.
18. Lets Go Prepare of For the seasonings.
19. Lets Go Prepare 300 ml of Water from re-hydrating shiitake mushrooms.
20. It's 2 tbsp of Soy sauce.
21. It's 1 tbsp of each Sugar/mirin/sake.
22. What You needis 1/2 tsp of Japanese dashi stock powder.

Chirashi Sushi (5 Ingredient Chirashi Sushi) instructions

1. Cook the rice with the konbu. Use a little less water than usual..
2. Moisten the gourds with water, then rub with a generous amount of salt. Boil for 5 minutes, then finely chop..
3. 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)..
4. Chop the gourds, carrots, bamboo shoots, shiitake mushrooms, koya dofu, and kamaboko into 5-8 mm chunks..
5. 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..
6. 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..
7. 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..
8. 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..
9. 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..
10. Mix together with the cooled fillings, then garnish with the kinshi tamago, shredded nori, and sesame seeds. Serve with the beni shouga and enjoy!.
11. To make kinshi tamago, see. https://cookpad.com/us/recipes/152675-ultra-thin-and-beautiful-shredded-egg-for-chirashi-sushi.
12. To make your own dried shiitake mushrooms, see. https://cookpad.com/us/recipes/143982-sun-dried-shiitake-mushrooms-with-butter-and-soy-sauce.
13. You can make a very colorful chirashi sushi by adding shrimp or salmon, tuna, mackerel, octopus, squid, salmon roe, etc on top!.