Steps to Prepare Perfect [Farmhouse Recipe] Chirashi Sushi

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, [farmhouse recipe] chirashi sushi. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

[Farmhouse Recipe] Chirashi Sushi is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. [Farmhouse Recipe] Chirashi Sushi is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook [farmhouse recipe] chirashi sushi using 21 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make [Farmhouse Recipe] Chirashi Sushi:

1. Make ready cooked White rice
2. Take cm long piece Kombu
3. Take to 100 ml Sushi vinegar (＊refer below)
4. Take Cooked kanpyo gourd strips (refer below)
5. Take Snap peas or mangetout (boiled in salted water and sliced thinly)
6. Make ready Shredded nori seaweed
7. Get [A]
8. Take Cooked and chopped bamboo shoots
9. Take Carrot
10. Prepare Dried shiitake mushrooms
11. Get [B]
12. Prepare Japanese dashi stock
13. Get Soy sauce, mirin
14. Make ready Sugar
15. Make ready [C]
16. Get Shrimp
17. Prepare Lotus root
18. Make ready [Kinshi tamago (finely shredded thin omelet)] *Mix ingredients well, pan fry thinly and shred into thin strips.
19. Get Eggs (well beaten)
20. Make ready Salt
21. Make ready Katakuriko

Steps to make [Farmhouse Recipe] Chirashi Sushi:

1. Preparation for [A]: Shred the carrots into 2 cm long strips. Discard the stiff roots of the hydrated shiitake mushrooms and chop thinly. Also chop the bamboo shoots in the same way.
2. Put the prepped [A] and [B] in a pot and simmer until the liquid is reduced. Rest to cool. Chop the kampyo gourd strips thinly.
3. Preparation for [C]: Briefly cook the shrimp in boiling water with a small amount of sake. Peel the shell and chop in half. Peel the skin off the lotus root and boil, then slice into quarter-rounds.
4. Soak the prepped [C] into sushi vinegar while it's hot, and remove the shrimp after 10 minutes. (Leave the lotus roots to soak.)
5. Cook rice combined with kombu seaweed with slightly less water than usual. When cooked, remove the seaweed.
6. While the rice is hot, combine the sushi vinegar with lotus roots in Step 4 (with the shrimp removed). Mix everything together while cooling it off with a fan.
7. Combine with the mixed ingredients in Step 2 and arrange on a dish. Make sure to mix lightly in cutting motions, while cooling it off with a fan. Try not to knead the grains together.
8. Top with the shrimp (that were soaked in sushi vinegar and then removed), kinshi tamago, and peas to finish. Also top with shredded nori seaweed to your liking.
9. [Homemade Sushi Vinegar] Very useful to have in stock.
10. [Cooked Kanpyo Gourd Strips] These can be frozen for storage. They're great in this chirashi sushi. - - https://cookpad.com/us/recipes/149729-farmhouse-recipe-stewed-kampyo
11. About the [B] ingredients: you can substitute the "200 ml of Japanese dashi stock + 1.5 tablespoon soy sauce and mirin" with "200 ml of water + 3 tablespoons of multi-purpose dashi soy sauce".

So that’s going to wrap it up for this exceptional food [farmhouse recipe] chirashi sushi recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!