Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 5-ingredient chirashi sushi. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chirashi Sushi is served on happy occasions and at parties in Japan. This bright and colorful dish is made of sushi rice with a variety of vegetables mixed in, and toppings sprinkled over the top. The dishes you see in Japanese restaurants outside of Japan is just a tiny, tiny collection of what we eat in.
5-Ingredient Chirashi Sushi is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. 5-Ingredient Chirashi Sushi is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook 5-ingredient chirashi sushi using 17 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make 5-Ingredient Chirashi Sushi:
- Take 3 rice bowls' worth x 2 Sushi Rice
- Prepare Stew
- Make ready 5 Dried shiitake mushrooms
- Get 30 grams Dried kampyo
- Take 1/2 Burdock root
- Make ready 1/2 Carrot
- Prepare 1 Aburaage
- Prepare 200 ml A: Rehydrated shiitake mushrooms
- Get 200 ml A: Water
- Make ready 1/2 tsp A: Dashi stock granules
- Make ready 3 tbsp of each A: Soy sauce, sugar
- Prepare 1 tbsp of each A: Sake, mirin
- Take 2 Eggs for iri tamago
- Get 1 tbsp each of sugar and sake; 1 dash of salt B: Sugar, sake, salt
- Take 1 Nori seaweed
- Prepare 1 Mitsuba or Shiso leaves
- Take 1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)
Chirashi sushi is simply sushi rice topped with different types of fish served raw. It can also come with shredded eggs, shiitake mushrooms or other topping options. Chirashi sushi is usually served on special occasions like festivals or birthdays and can be served in individual bowls or family size bowls. This is my favourite type of sushi.
Steps to make 5-Ingredient Chirashi Sushi:
- Rehydrate the dried shiitake mushrooms, remove the stems, and cut into thin slices. Reserve 1 cup of the water of soaking water. Cut the carrots and aburaage into thin matchsticks about 3-4 cm long.
- Wash the kampyo and rub with a bit of salt. Soak in water for 10 minutes to rehydrate. Cut into 1 cm wide pieces. Cut the burdock root into long, thin shavings.
- Bring the A ingredients to a boil in a pot. Add Steps 1 and 2, lid, then simmer over medium heat for about 30 minutes until the stock is cooked off. Let cool.
- Beat the eggs and flavor with the B ingredients. Heat some vegetable oil in a frying pan, then add the eggs. Take 4 chopsticks and scramble quickly to make iri tamago.
- Mix the simmered ingredients into the rice, and place the scrambled eggs on top. Garnish with minced mitsuba or shiso and it's complete!
- If you have shrimp or lotus root on hand, blanche, then marinate in the seasonings before placing on top for a more elegant version!
And for this occasion I have a photo guide for you. From the guest seating order, to the table manners. From the order of the servings, to the color of food. Chirashi literally translates as "scattered," and it refers to the way in which ingredients are laid out over the rice, and there are two ways to do this. What are your favorite toppings for chirashi?
So that’s going to wrap this up for this special food 5-ingredient chirashi sushi recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
