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Scattered Sushi (Chirashi-zushi)

Recipe Scattered Sushi (Chirashi-zushi)


First:

Wash rice and drain in a sieve 30 minutes before cooking. Then tranfer rice to the rice cooker. Wipe to clean konbu kelp with a well-wrung damp cloth and place kelp on top of rice. Pour water following the machine’s standard measure for cooking sushi rice and cook.

Put sugar in lukewarm water and soak dried shiitake mushrooms until soft. Remove stems. Keep the water used to soak shiitake because it will be used as stock to simmer shiitake later on.

When in a hurry, place shiitake mushrooms in heatproof container. Use Saran Wrap as a drop-lid and microwave for 2-3 minutes.


Mix sweetened vinegar and chirimenjako (dried and seasoned baby sardines and anchovies).

Peel lotus root. Cut crosswise 4 thin rounds for garnishing. Chop the rest into fine pieces. Soak both the rounds and chopped pieces in water. Then parboil in hot water with a little salt and vinegar. Drain in a sieve, thoroughly remove excess water and soak in sweetened vinegar.

Peel carrot and chop into fine pieces.

Rehydrate koya-dofu (freeze-dried tofu) following the instruction on the package. When soft, press tofu between your hands to squeeze out water.

Beat eggs. Add sugar and salt. Mix together.

Soak rape shoots in water until crisp. Quickly parboil in plenty of lightly salted hot water. Immediately soak in water and cool. Squeeze out moisture and cut into 2-3cm(0.75-1.2 inch) lengths.


Second:
Simmer dried shiitake mushrooms. Put in a saucepan with rehydrated shiitake. Cook over high heat until it comes to a boil. Then simmer over low heat until most of the broth is absorbed. Let it cool. Chop into fine pieces.

Simmer koya-dofu and carrots. In a different saucepan, heat the over high heat. When it comes to a boil, place koya-dofu inside, cover with a drop-lid and simmer over low heat until little broth is left. Remove koya-dofu from the pan and put carrots inside. After it comes to a boil let it cool. Chop koya-dofu into fine pieces.

Make thin omelette strips. Thinly grease frying pan. Pour a small amount of egg mixture and spread evenly. When surface is dry, flip over. Make several thin sheets of omelette and let it cool. Pile omelette sheets together and cut into thin strips.

When rice is cooked, let steam for 10-15 minutes. Remove kelp. Thinly coat the handai (large wooden sushi bowl) with sweetened vinegar mixed with chirimenjako. Transfer rice to the handai. Evenly pour sweetened vinegar mixed with chirimenjako over the rice and let it sit for 1minute.

Mix rice in a slicing motion. Add shiitake, carrots, koya-dofu, thoroughly drained chopped lotus root. Mix lightly and evenly.

Cover a bowl or rice bowl with a sheet of cellophane and place half of the rice prepared in (5). Flatten it and evenly cover with sweet pink fish powder. Place the rest of the rice prepared in (5) and lightly press. Flip it over and let it land upside down on a dish. Remove cellophane.

Sprinkle plenty of shredded roasted nori seaweed, thin omelette strips. Top with ikura (salmon roe), lotus root slices and rape shoots. Garnish with sweet-vinegared ginger.

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