Simple Way to Cook Favorite My Mother's Chirashi Sushi

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a distinctive dish, My Mother's Chirashi Sushi. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

My Mother's Chirashi Sushi Recipe.

You can cook My Mother's Chirashi Sushi using 23 ingredients and 8 steps. Here is how you achieve it.

Ingredients of My Mother's Chirashi Sushi

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

My Mother's Chirashi Sushi instructions

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!.