Yummy

Recipe of Perfect Bamboo Shoot Chirashi Sushi for the Spring Season

By Mom's Recipes 30 June 2020
Recipe of Perfect Bamboo Shoot Chirashi Sushi for the Spring Season
Recipe of Perfect Bamboo Shoot Chirashi Sushi for the Spring Season

Hey everyone, welcome to our recipe page. Today I will show you a way to prepare a distinctive dish, Bamboo Shoot Chirashi Sushi for the Spring Season. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Bamboo Shoot Chirashi Sushi for the Spring Season Recipe.

You can have Bamboo Shoot Chirashi Sushi for the Spring Season using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Bamboo Shoot Chirashi Sushi for the Spring Season

  1. Take of ●Sushi rice.
  2. Take 2160 grams of Plain cooked rice.
  3. You need 120 ml of Sushi vinegar ※See instructions.
  4. Make ready of ●Ingredients.
  5. Prepare 250 grams of Bamboo shoot (boiled).
  6. You need 1/2 of Carrot.
  7. Take 30 grams of Dried shiitake mushroom.
  8. Prepare of ●For broth.
  9. Take 1 of The soaking liquid from the dried shiitake mushrooms.
  10. Make ready 2 grams of Dashi stock granules.
  11. You need 3 tbsp of Sugar.
  12. Prepare 1 of ※see instructions Water.
  13. It’s 2 tbsp of Soy sauce.
  14. Make ready of ●Toppings.
  15. Make ready 4 of Eggs for the kinshi tamago.
  16. Take 1 of Dried seaweed sheet, White sesame seeds, sansho leaves.

Bamboo Shoot Chirashi Sushi for the Spring Season instructions

  1. Soak the dried shiitake mushrooms in warm water for a while until softened. Thinly slice the bamboo shoot, carrots and shiitake mushrooms..
  2. Put the vegetables you chopped at Step 1 in a pan with all the ● ingredients except for the soy sauce. Add enough water to cover the ingredients in the pan. Cook for 10 minutes over high heat..
  3. Add soy sauce, reduce the heat to medium, cook for another 5 minutes, then let it cool..
  4. Prepare the sushi rice. You need 20 ml of sushi vinegar for 1 rice cooker cup of rice. Pour sushi vinegar over the hot cooked rice, mix and let it cool..
  5. Make the kinshi tamago. Whisk the eggs with a pinch of salt and cook on a frying pan. Make thin crepes and julienne like in the photo..
  6. Add the ingredients from Step 3 to the sushi rice from Step 4..
  7. Serve on a plate..
  8. Sprinkle with sesame seeds, nori seaweed, the kinshi tamago from Step 5 and it's done. Serve with a bowl of clear soup..
  9. ※The ratio of sushi vinegar would be 15 g of sugar and 3 g of salt for 20 ml if vinegar. Or you could use the commercial kind..

More Recipes