Easiest Way to Prepare My Mother's Chirashi Sushi

Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, my mother's chirashi sushi. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

My Mother's Chirashi Sushi is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. My Mother's Chirashi Sushi is something that I have loved my entire life. They are fine and they look wonderful.

Recipe of My Mother's Chirashi Sushi

To get started with this particular recipe, we must first prepare a few components. You can cook my mother's chirashi sushi using 23 ingredients and 8 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make My Mother's Chirashi Sushi:

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

Instructions

Steps to make My Mother's Chirashi Sushi:

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!

As simple as that Recipe of My Mother's Chirashi Sushi

So that is going to wrap it up for this special food my mother's chirashi sushi recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!

Print this page