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Chirashi Sushi (sushi For Dolls' Day) Recipe

Chirashi Sushi (Sushi for Dolls' Day) Recipe
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Serving : 6
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Prepare the ingredients before making Chirashi Sushi (Sushi for Dolls' Day) in your home. Then, follow these steps below to serve Chirashi Sushi (Sushi for Dolls' Day) for your family or friends.

Ingredients: Chirashi Sushi (Sushi for Dolls' Day)

  • Sushi Rice
  • 2 1/2 cup Rice (cooked with kombu and two tablespoons of sake)
  • 100 ml Vinegar
  • 3 tbsp Sugar
  • 2 tsp Salt
  • Ingredients (for the shiitake mushrooms)
  • 6 slice Dried shiitake mushrooms
  • 100 ml Dashi stock
  • 100 ml The soaking liquid from the dried shiitake mushrooms
  • 2 tbsp Sugar
  • 1 1/2 tbsp Soy sauce
  • Ingredients (for the lotus root)
  • 150 grams Lotus root (thin)
  • 200 ml Water (A)
  • 1 tbsp Vinegar (A)
  • 100 ml Water (B)
  • 100 ml Vinegar (B)
  • 1 tbsp Sugar (B)
  • Ingredients (for the burdock root)
  • 30 cm Burdock root
  • 100 ml Dashi stock
  • 1 tsp Mirin
  • 1 tsp Usukuchi soy sauce
  • Ingredients (for the kampyo, aburaage & carrots)
  • 20 grams Kampyo (dried)
  • 1 Carrot
  • 2 slice Aburaage
  • 400 ml Dashi stock
  • 2 tbsp Mirin
  • 2 tbsp Sugar
  • 1 1/2 tbsp Usukuchi soy sauce
  • ●Decorations
  • 6 Shrimp
  • 2 Conger eel (covered in sauce)
  • 6 eggs Kinshi tamago
  • 18 Snow peas
  • 1 half a fish Vinegared mackerel
  • 1 can Arch shells
  • 1 pre-shredded is fine Toasted nori seaweed

How to Make Chirashi Sushi (Sushi for Dolls' Day)

If you have prepared the ingredients needed, now time to start cooking. There are 13 steps you must follow to make Chirashi Sushi (Sushi for Dolls' Day) in your home by yourself.

    Step 1
  • Soak the dried shiitake mushrooms in water overnight to reconstitute, then simmer with dashi stock and sugar. Once the broth is half done, add soy sauce and simmer until the liquid is reduced. Finish over high heat.
  • Step 2
  • For the vinegared lotus root, first soak in vinegar water (A) and turn on the heat after letting sit for 15 minutes. Once they become transparent, soak in the sweet vinegar mixture (B).
  • Step 3
  • Thinly shave the burdock root and soak in water for 10 minutes. Remove the scum and cook over medium heat with dashi stock, mirin, and usukuchi light soy sauce. Simmer until most of the sauce has reduced!
  • Step 4
  • Reconstitute the kampyo in lukewarm water and boil the aburaage for 2 minutes to remove excess oil. Put the dashi stock and other ingredients in a pot and simmer until most of the broth has reduced.
  • Step 5
  • Devein the shrimp, stab with toothpicks to straighten, then cook!
  • Step 6
  • Storebought conger eel is just fine! Get ones already covered with sauce. Cover with more sauce and grill!
  • Step 7
  • The shredded omlets are made with 6 eggs. Add a pinch of salt and fry in vegetable oil!
  • Step 8
  • Remove the stems from the snow peas, blanch in salted hot water, and finely slice.
  • Step 9
  • I make the vinegared mackerel myself, but I'll show you how to do that here again another time!
  • Step 10
  • I definitely want you to add canned arch shells (aka gai). Pour out the liquid and mix it in with the sushi rice.
  • Step 11
  • Make 3 cups of rice! Add 10 cm of kombu and 2 tablespoons of sake and cook! Add vinegar right after it finishes cooking while it's still hot.
  • Step 12
  • Once the sushi rice cools to body temperature, add the ingredients! (The flavor won't hold together if it cools too much!) Top with the decorations and, yes! You're done!
  • Step 13
  • It's perfect paired with clear hamaguri clam soup!
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