Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, flower chirashi sushi. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really 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. Chirashi Sushi, or "Scattered Sushi", came on the horizon along with Maki Sushi (rolled sushi) And in general it is like a sushi salad.
Flower Chirashi Sushi is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Flower Chirashi Sushi is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have flower chirashi sushi using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Flower Chirashi Sushi:
- Get 550 grams, about 3 small bowlful Plain cooked rice
- Take 1 commercial Chirashi sushi mix
- Prepare 10 thin slices Carrot
- Take 2 Dried shiitake mushrooms
- Make ready 1 Koya tofu
- Get 10 Mangetouts
- Make ready Kinshi tamago (finely shredded thin omelet)
- Get 2 ● Eggs
- Take 1 tsp ● Sugar
- Make ready Prawns
- Make ready 5 to 10 (cooked)
- Get 1 tbsp ○Vinegar
- Get 1/2 tsp ○Sugar
- Make ready 1 Sakura denbu
Flower Field Chirashi Sushi Cake - The flowers are made from thin eggs. 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.
Steps to make Flower Chirashi Sushi:
- Add the ● ingredients to the eggs and make Kinshi tamago.
- Cut the carrot slices with a flower shaped cutter. Rehydrate the dried shiitake mushrooms and slice thinly.
- Stew the koya tofu, carrot and shitake mushrooms with in a dashi broth (1 cup of dashi stock, 1 tablespoon each of sugar, mirin, sake, 1 teaspoon of usukuchi soy sauce and a pinch of salt).
- Marinate the prawns in the ○ ingredients. I used ready-cooked prawns for salad.
- Cut the koya tofu into small cubes. Add the chirashi sushi mix, koya tofu and shiitake mushrooms to the rice.
- Fill a mould with the prepared sushi rice. Place the egg and denbu on top like in the photo.
- Arrange the sliced prawns, carrots and mangetouts on top and serve.
- If you have leftover rice, serve with other ingredients as is.
From the order of the servings, to the color of food. It's time for the final day of Sushi Week. Today we make chirashizushi: the simplest, homiest, and most varied form of sushi. If you're averse to raw fish, have limited knife skills. Making sushi at home can be a challenge fraught with angst.
So that’s going to wrap it up for this exceptional food flower chirashi sushi recipe. Thank you very much for your time. I’m sure that you can 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, friends and colleague. Thanks again for reading. Go on get cooking!
