Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, 5-ingredient chirashi sushi. One of my favorites food recipes. This time, I am going to make it a little 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 on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. 5-Ingredient Chirashi Sushi is something which I have loved my whole life.
To begin 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 cook it.
The ingredients needed to make 5-Ingredient Chirashi Sushi:
- Prepare 3 rice bowls' worth x 2 Sushi Rice
- Get Stew
- Prepare 5 Dried shiitake mushrooms
- Prepare 30 grams Dried kampyo
- Prepare 1/2 Burdock root
- Take 1/2 Carrot
- Prepare 1 Aburaage
- Take 200 ml A: Rehydrated shiitake mushrooms
- Take 200 ml A: Water
- Get 1/2 tsp A: Dashi stock granules
- Prepare 3 tbsp of each A: Soy sauce, sugar
- Take 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
- Make ready 1 Nori seaweed
- Make ready 1 Mitsuba or Shiso leaves
- Make ready 1 seasoning mix: 1 tablespoon each of dashi and vinegar; 1 teaspoon sugar; 1 pinch of salt Lotus root, shrimp (optional)
This is my favourite type of sushi. 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.
Instructions 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!
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? And now that we've completed sushi week, which style of sushi do you like best? Traditionally sushi rice is used, and chirashi rice contains more rice vinegar than is used in sushi maki rolls and nigiri. Scattered Sushi (Chirashi Sushi) is often made for special occasions such as Doll Festival and birthdays.
So that’s going to wrap it up for this special food 5-ingredient chirashi sushi recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
